Indians all over the world are obsessed with Indo Chinese flavours which have taken the world by storm over the past few decades. In any fast food restaurants or roadside joints, you’ll find many Indo-Chinese dishes. Indo-Chinese cuisine is ranked as one of the most favourite after local food in India. Some of the traditional recipes are turned into Indo-chinese recipes such as Chinese Bhel, Chinese Samosa, Chinese Dosa, Chinese Paratha just to name a few. We have not yet adventured in making above in our kitchens, but certainly, a couple of recipes such as Soya Veg Manchurian, Baked Sesame Vegetable Spring Rolls and Burnt Garlic and Tofu Fried Rice and they are a hit amongst BAKED TOFU MANCHURIAN.
WHAT IS INDO CHINESE CUISINE AND ITS FLAVOURS?
Indo-Chinese cuisine is an amalgamation of a delicious mix of flavours with the adaptation of Chinese seasoning and cooking technique to suit Indian tastes. More than 100 years ago Chinese migrants from Hakka origin brought their rich, spicy and delicious Chinese flavours to Kolkata, India where they came for work. Indians loved their oriental flavours but they soon realised and started combining with some of India’s best most loved dishes, spices and sauces to create unique Indo-Chinese fusion cuisine. Since then enjoying Indo-Chinese dishes is a great pastime across on the street of India. Nowadays the availability of ingredients has become easier thus this cuisine has entered in almost every Indian kitchens and people enjoy fresh and good quality Indo-Chinese cuisine. Indo-Chinese cuisine is packed with bold flavours, multiple ingredients and is definitely tasty! The prominent flavours are Chilli, Manchurian and Schezwan sauce and dishes can be prepared with gravy and without gravy aka dry Manchurian.
WHAT IS MANCHURIAN?
Manchurian is the most popular, ordered and guaranteed crowd pleaser in the Indo-Chinese cuisine. Manchurian is available in vegetarian and non-veg options. In this dish, the main ingredient deep fried and then marinated in a sweet, salty and spicy thick brown gravy. The gravy of the Manchurian sauce is brown, thick and prepared with Indian chilli sauce and Chinese soy sauce along with some basic spices.
BAKED TOFU MANCHURIAN
Along with vegetable, cauliflower, paneer and soya Manchurian, tofu Manchurian is becoming popular. In this recipe, tofu can be deep fried or shallow fried but we have baked to keep calories down. We have followed the same method in this recipe as Veg Soya Manchurian the only change is TOFU.
INGREDIENTS FOR BAKED TOFU MANCHURIAN
FOR BAKED TOFU we will need Firm tofu well drained Corn flour Freshly ground black pepper Garlic powder Oil For gravy, we will need Onion, garlic, ginger and green chillies Spring onion Soy and chilli sauce Ketchup Sesame oil Vinegar Sugar salt vegetable stock Corn flour Seasoning Indian spice masala such as red chilli powder, ground cumin and coriander.
HOW TO SERVE BAKED TOFU MANCHURIAN?
Manchurian falls in the main course so it perfectly pairs with noodles, vegetable fried rice or Burnt garlic and tofu fried rice.
CAN I MAKE BAKED TOFU IN ADVANCE?
If you are making this dish in a big batch or planning to serve for the party or get together, certainly make its gravy a day in advance and keep it in the refrigerator. On the day, bake tofu then add it in the heated gravy. This delicious Manchurian can be served at a kitty party, small get together or enjoy over the weekend with friends and family and it will leave you craving for more!
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