Scrambled Tofu Manchurian

By now, I am fairly certain that the regulars to my blog might have figured out that I am an Eggetarian, with special affection to Paneer.

As you can see, we use Paneer in everything from Pizzas to Tikkas and consume some form of Paneer at least once a week. And since, we are being health conscious n all - I tried to work with its low fat cousin last Sunday. Yes, 'Tofu'.

What came about was Scrambled Tofu Manchurian. It's the kind of dish that goes well with English muffins, bread, rotis and even curd rice!

What you need:

1 pack frozen Tofu, I used extra firm organic un-cut tofu

1 carrot, grated

1 medium onion sliced

1/2 capsicum sliced

3tbsp olive oil

Chopped Cilantro

Spices

1 tbsp Garlic powder 

1 tbsp Chili powder

1 + 1/2 tbsp Salt

1/2 tbsp Garam Masala

Sauce

5 tbsp Manchurian Sauce

I used store bought sauce. Sauce can also be made by simmering 2 parts soy sauce + 2 parts vinegar + 1 part red chili sauce with 3 garlic pods and sesame seeds toasted in olive oil. If you like it tangy, you may add some ketchup to the mix.

Method :

• Boil tofu in hot water until spongy
• Cube Tofu and pat try on a tissue
• Preheat the oven to 300F and spray a pan with some olive oil and spread Tofu cubes evenly and toast until brown in the oven
• Alternately, you can shallow fry them
• Meanwhile, in a non stick pan - sauté veggies until they are cooked with a lil salt and the spice mix
• Now add Manchurian sauce and bring to boil 
• Add toasted tofu and cover lid for a few mins until smell of raw flavor disappears
• Top with fresh cilantro & serve while hot