Would you believe me if I told you that you can get the BEST Indo-Chinese flavours at home quickly and easily? This speedy Tofu Manchurian does just that as it can be ready within 30 minutes. It features crispy tofu pieces tossed in my crowd-favourite veg manchurian sauce.
Note – This recipe has been updated from our recipe archives with new images and content. First published on 14 July 2019.
This Is My Shortcut to a Really Good Manchurian
I love this recipe for how quickly it comes together yet satisfies my Indo-Chinese takeaway cravings! It's packed with the unique Manchurian flavours without having to make the vegetable balls. Swapping in tofu keeps things simple, but still properly satisfying.
Here's how I do it so quick:
- First prep the tofu
- Cook the tofu
- Meanwhile, prep the sauce
- Toss everything together
I usually go for a gravy version, but you can easily make it dry by adding less water. The dry version works perfectly as a starter, while the gravy version is ideal for a main.
I like to serve this with burnt garlic fried rice or vegetable hakka noodles —both complement it without overpowering the flavours. If I’m making it part of a bigger meal, I’ll add schezwan baby potatoes with stir fried vegetables for a proper Indo-Chinese spread.
This is one I think you’ll come back to, just like I do!
Hayley x
Ingredient highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Tofu - you specifically need firm tofu that we will be tossing in a spiced cornflour coating and then either baking, pan-frying or air frying.
My tip for even faster results is to use a block of extra firm tofu. This will save you precious time on draining and I find the texture much more satisfying.
Cornflour - needed to coat the tofu and it will give the tofu an irresistible crispy finish.
Garlic powder, black pepper and salt all give big flavour to the tofu. I like add garlic powder to later the savoury flavour but if you don't have it, skip it as we will be using garlic in the sauce too.
Oil - a little oil to coat the tofu with before cooking.
The sticky sweet and spicy sauce is the same as I use for all my manchurian recipes. Why fix something that isn't broken?
Storage & Make Ahead Suggestions
Tofu manchurian keeps well in the fridge for about 3 days. Reheat in the microwave or on the stove with a splash of water.
If you prepare it in advance, you have the option of adding the tofu to the manchurian sauce to allow the flavours to sit and meld.
If you want to make dry tofu manchurian, you may want to wait just before serving to keep the tofu crispy.
The sauce is pretty easy to freeze. Simply freeze in containers or freezer safe bags. Whenever you want to use it, simply reheat and add a splash of water to thin it out.
Use in your best manchurian recipes - you can swap in this air fryer gobi manchurian too!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Tofu Manchurian
Ingredients
Tofu
- 2 packets firm tofu
- salt to taste
- 1 teaspoon black pepper freshly ground
- 1 tablespoon oil
- 2 tablespoons corn flour
- ½ teaspoon garlic powder
Indo-Chinese Manchurian Gravy
- 2 red onions
- 4 to 5 cloves garlic
- 2 inch fresh ginger
- 3 to 4 green chillies
- 5 to 6 tablespoons white parts of spring onions
- 250 millilitres water
- 3 to 4 tablespoons spring onion greens for garnish
- 2 to 3 tablespoons vinegar
- 3 tablespoons dark soy sauce
- 3 tablespoons chilli sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons sweet chilli sauce
- 4 tablespoons sesame oil
- 3 tablespoons corn starch mixed with ¼ cup water
- 1 to 2 teaspoons red chilli powder
- 1 tablespoon cumin and coriander powder
- salt to taste
- 1 teaspoon black pepper powder
Instructions
To bake the tofu
- Drain all the water from 2 packets firm tofu and cut into cubes.
- Preheat the oven to gas mark 6 (200°C).
- In a large bowl, combine the tofu with salt to taste, 1 teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons corn flour, and 1 tablespoon oil. Mix gently to coat evenly.
- Arrange the tofu in a single layer on a baking tray.
- Bake for 15 to 20 minutes, or until lightly golden and crisp on the edges.
To pan fry the tofu
- Drain the tofu and cut into your desired shape.
- In a bowl, combine the tofu with salt, black pepper, garlic powder, and corn flour. Toss gently to coat.
- Heat the oil in a wide pan over medium heat.
- Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides.
- Remove from the pan and set aside.
To air fry the tofu
- Drain the tofu and cut into your desired shape.
- In a bowl, combine the tofu with salt, black pepper, garlic powder, corn flour, and oil. Mix gently to coat.
- Preheat the air fryer to 200°C.
- Place the tofu in a single layer in the air fryer basket.
- Air fry for 12 to 15 minutes, shaking halfway through, until golden and crisp.
To make the Manchurian gravy
- Add 2 red onions, 4 to 5 cloves garlic, 2 inch fresh ginger, and 3 to 4 green chillies to a food processor and chop finely.
- In a small bowl, mix together 3 tablespoons dark soy sauce, 3 tablespoons chilli sauce, 2 tablespoons sweet chilli sauce, and 2 tablespoons tomato ketchup.
- Heat 4 tablespoons sesame oil in a wok or kadai, then add the chopped onion mixture and sauté for a few minutes.
- Add 5 to 6 tablespoons white parts of spring onions and cook briefly.
- Add 1 to 2 teaspoons red chilli powder and 1 tablespoon cumin and coriander powder, then immediately pour in the prepared sauce mixture.
- Stir well and cook for a few minutes before adding 250 millilitres water.
- Let the mixture simmer for 2 to 3 minutes, until it begins to bubble around the edges.
- Add 3 tablespoons corn starch mixed with ¼ cup water and stir continuously, cooking for 4 to 5 minutes until the sauce thickens. If the mixture becomes too thick, add a splash of hot water to adjust the consistency.
- Season with salt to taste and 1 teaspoon black pepper powder, then add 2 to 3 tablespoons vinegar and switch off the heat.
- Add the cooked tofu and toss gently, allowing it to sit in the sauce for a couple of minutes.
- Garnish with 3 to 4 tablespoons spring onion greens and serve immediately.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Sara says
The gravy itself sounds absolutely delicious! Thank you for the explanations, too. It's so helpful in understanding the entire dish! I actually have almost all of the ingredients for the gravy, and would love to make it soon!
Leanne | Crumb Top Baking says
I've only had tofu fried, never baked. But this looks delicious. The gravy looks so flavourful, and I imagine the tofu soaks it all up nicely! This would be a tasty and filling meal for any day of the week!
Monica says
This looks delicious, and I love that it's vegan! I haven't experimented very much with Indo-Chinese cuisine, but clearly I need to start, because I know this would go over really well with my family. 🙂
Eileen says
I absolutely love this recipe! The Manchurian flavors are so good and using tofu is perfect. A great dinner that is so easy to make!
Shawsimpleswaps says
This sounds so great! I recently fell back in love with tofu and I can’t wait to try this! It sounds like it’d be perfect for a family gathering too!
Anne says
This looks tasty and I bet the tofu soaks up all of those spices, yum!
Danielle says
I have a few friends who refer vegan and are much into Indo Chinese food, so this recipe is just perfect! I can surprise them the next time they come!
Sugar and Charm says
This was so good! The flavors are unique and it was fun to switch up our weekly meals!
Eden says
The flavors are so good in this! It's fun to cook something unique and switches up our weekly meals. Loved it!
Anna says
Oh goodness me, I just love the sound and look of this tofu! The combination of all the spices and ingredients must create the most wonderful flavours!
Jacque says
I love the sweet, tangy, and spicy broth that the tofu is in. I can't wait to give this a try and bake it on my own.
Lori | The Kitchen Whisperer says
Oh wow this looks really comforting! This, with a side of crusty bread and count me in!