• Take your block of tofu and press it well to remove all water.
• I also dry it well with paper towels.
• Remove as much water as you can for crispy tofu.
• I generally use firm tofu so that it does not fall apart while cooking.
• Now cut into cubes and keep aside.
• Finely slice scallions or green onion.
• Cut one green pepper and onion into petals.
• Also slice 2 green chillies for the spice hit.
• Assemble the Asian sauce or Manchurian sauce.
• Mix together soy sauce, minced ginger and garlic, chilli garlic sauce, vinegar and tomato ketchup (if using).
• Also prepare a slurry of cornstarch in water.

Air Fryer Method

• Take tofu cubes and toss them in cornstarch and salt and pepper.
• Dust off excess cornstarch.
• Preheat air fryer at 380F or 160C.
• Spray with oil. Lay seasoned tofu cubes in the air fryer basket.
• Now spray/brush lightly with oil.
• Air fry tofu cubes for 6-8 minutes at 360F or 180C shaking the basket a couple of times.
• Once tofu cubes are crispy, take them out to toss in the sauce later.

Stove-top Method

• Take a couple of tbsp. of oil in a skillet.
• Place seasoned tofu cubes in the pan.
• Pan fry on all sides till crispy. Drain and keep aside.

Oven Method

• Preheat oven to 400°F.
• Place tofu cubes on a baking sheet and bake for 20-25 minutes till crispy.
• Flip the cubes once in the middle.
• Take out when crispy.

Assembling Tofu Manchurian

• Heat oil in a pan. Toss in the whites of scallion or green onion.
• Saute for a minute.
• Add green pepper and onion cubes and pan fry for a couple of minutes till translucent.
• Also add sliced green chillies if using.
• Add in the prepared Manchurian sauce.
• Cook it for about 2-3 minutes till bubbling.
• Add in the cornstarch slurry slowly to the bubbling sauce.
• It will thicken instantly. Depending upon how thick you want your sauce to be, add the slurry and cook.
• Finally add crispy tofu and toss.
• Garnish with scallion greens and serve hot.
• Your delightful tofu manchurian is ready to serve. Enjoy.