Yet another twist of the classic and ever popular - Gobi manchurian. Made from scratch without the dreaded MSG found in pakcaged food, it can be made healthy without the guilt and the effort involved in deep frying. Of course, Gobi is replaced with Tofu and served with Macaroni. Bland tofu actually tastes very good in this dish.
- Tofu cubes- 1/2 cup
- Ginger - 1/2 inch
- Garlic - 4 medium cloves
- Pepper corns - 4-5
- Garam masala - 2 pinches
- Chilli powder - 2 pinches
- Soy sauce - 1 tbsp
- Tomato sauce - 1 tbsp
- Vinegar - 3/4 tbsp
- Corn starch - 1 tsp
- Oil - 1tsp
- Sesame Seeds - 1tbsp - optional
- Spring onions - 1tbsp - optional
- Grind giner, garlic and pepper corns.
- Heat a pan with oil and saute the ginger/garlic/pepper paste and fry on low heat for about half a minute.
- Add the diced tofu and fry for about a minute.
- Add the tomato and soya sauces, vinegar and garam masala.
- Mix corn starch in half cup of water and add it to the pan.
- Cover and simmer the whole mixture for about 5 minutes for the gravy to thicken.
- Add toasted sesame seeds and spring onion for garnish.
- Adjust salt and chilli powder if necessary.
- Macaroni - 1 and 1/2 cups
- Broccoli - 1 cup
- Garlic - 2 medium cloves
- Sesame seeds - 1 tbsp
- Butter/oil - 1tbsp
- Cook macaroni according to the instructions in salted water.
- Heat a pan with oil and saute the minced garlic and broccoli florets.
- Once the vegetables are almost cooked, add the add the macaroni.Broccoli florets should still retain the crunch and the bright green color.
- Mix, adjust salt if necessary and heat thru.
- Sprinkle toasted sesame seeds and serve.
- The macaroni is intentionally bland as it is paired with the spicy manchurian.
- The quantity above will make enough for 1 hearty lunch/dinner.
- Sesame, tofu and broccoli - increase the nutrition of this dish and gets an Awesome (with capital A - according to our 10 yr old) rating for taste.
- Whole dish comes together in 15 minutes - if cooking on three burners.
- Tofu can be replaced with paneer.