Tofu Manchurian

Ingredients

For the Tofu

• 15 ounces firm or extra firm tofu, pressed for at least 15 minutes, then sliced into cubes, thin strips, or organic shapes. Use chickpea tofu for soy-free.
• 1/4 cup rice flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon Kashmiri chili powder
• 2 teaspoons oil

For the Manchurian Sauce

• 2 teaspoons oil
• 6 to 8 cloves garlic, minced
• 1 inch ginger, minced
• 1 hot green chili, such as Serrano, Indian chili, or a milder green chili, minced, about 2 teaspoons
• 2 tablespoons chopped green onion, white parts only, reserve green parts for garnish
• 2 tablespoons chopped green bell pepper
• 1/4 teaspoon salt
• 1 1/2 tablespoons sambal oelek, or other asian red chili sauce
• 1 1/2 tablespoons ketchup
• 1/4 cup soy sauce, Use tamari for gluten-free or coconut aminos for soy-free.
• 2 teaspoons white vinegar, or rice vinegar
• 1 teaspoon sugar
• 1/8 teaspoon white pepper
• 1/2 teaspoon Kashmiri chili powder
• 1 tablespoon ginger garlic paste, optional
• 1 teaspoon cornstarch, mixed with 1/2 cup water

For Garnish

• green onion, green parts from above
• sesame seeds
• cilantro

Steps

Make the tofu.

1. If the tofu has not yet been pressed, press it now. Cut it into cubes or strips, or tear it into organic shapes.
2. Combine rice flour, cornstarch, salt, garlic powder, black pepper, and Kashmiri chili powder in a small ziplock bag or a bowl. Put in the tofu, then toss or shake gently so every piece is evenly coated without breaking.
3. Place a skillet over medium-high heat and add 2 teaspoons of oil. When the oil is hot, dust excess flour mixture off the tofu before putting the pieces in the pan. Cook without disturbing them for 2 to 3 minutes, flip them, and continue cooking, turning about every minute until most edges are golden and crisp. Take the tofu out of the skillet and set it aside.

Make the Manchurian sauce.

1. Pour another 2 teaspoons of oil into the same skillet and lower the heat to medium. Put in the garlic, ginger, and green chili, reducing to low if the pan is too hot. When the garlic begins to turn golden, raise the heat to medium, add the green onion whites, bell pepper, and salt, and mix thoroughly. Cook for 1 to 2 minutes.
2. Mix in the sambal oelek, ketchup, soy sauce/tamari, vinegar, sugar, white pepper, Kashmiri chili powder, and ginger garlic paste thoroughly. Bring to a boil; this takes about a minute or so. Combine the cornstarch with water, pour this mixture into the sauce, and mix well. Continue cooking for another 2 minutes, until the sauce has thickened slightly.
3. For immediate serving, put the crisp tofu into the sauce and toss gently for a few seconds before turning off the heat. Finish with the reserved green onion, sesame seeds, and/or cilantro. Serve at once for the crispest texture; the tofu will still have an appealing texture if it softens a little. Accompany with rice, quinoa, or noodles.