Friday, August 2, 2013

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).
Ingredients
1 block of white firm tofu - cut into small squares.
15 French beans/kacang buncis  - remove strings and slice to 1/4 inch length. 
4 shallots - chopped
1/4 inch ginger - chopped
1 1/2 tsp curry powder (any type)
1 tsp cumin seeds
2 cinnamon
3 cloves 
1 star anise
2 sprigs coriander leaves - sliced
4 tbsp oil
Salt for taste

Method:
In the heated oil, gently fry the tofu squares, just to brown them on both sides.
Remove and keep aside.
In the same oil, fry ginger, shallots and spices for 1-2 mins.
Add curry powder and beans.
Stir in and sprinkle some water.
Cook till beans are softened.
Add in fried tofu squares, salt and coriander leaves.
Stir all together and remove from heat.









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