Tofu Manchurian


  • 450 g firm tofu, cubed
  • 1 tbsp sesame oil
  • 2 spring onion, finely diced
  • 5 garlic clove, peeled diced
  • 1 tbsp resh ginger, minced
  • 1 Red pepper, cut into chunks 1 inch
  • 1 white onion, diced
  • 1 tbsp black pepper
  • 1 tbsp ketchup
  • 3 tsp dark soy sauce
  • 1 tsp chilli sauce
  • 65 ml water
  • 1 tbsp olive oil
  • 2 tsp ginger garlic paste
  • Sesame seeds, as needed
  • Salt, as needed
  • Cauliflower rice, as needed
  • Place the tofu cubes in an ovenproof dish.
  • Drizzle the olive oil, part of the soy sauce, ginger garlic paste on top and toss to coat, allow the tofu to marinate for at least 10 minutes.
  • Select Grill and set the temperature to 200°C / 390°F and time for 10 Minutes and press Start.
  • When the display indicates Add Food, place the marinated Tofu into the frying chamber. Shake the ovenproof dish when prompted to Turn Food, so that they are evenly cooked.
  • Once the grill cycle is done, remove the crispy tofu and set it aside.
  • Heat the sesame oil in a wok, add the spring onions, ginger and garlic, and cook for 1 minute until fragrant.
  • Add the onion and red pepper, and toss over a high heat for another minute.
  • Add the black pepper, tomato ketchup, remaining soy sauce, chilli sauce, and water and mix together, reduce the heat and cook for 2 minutes then add the crispy tofu and stir to coat well.
  • Garnish with sesame seeds and season with salt if needed.
  • Serve with cauliflower rice.
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