Homemade Burmese Tofu with Manchurian Gravy
Try this recipe, or contribute your own.
Try this recipe, or contribute your own.
- salt to taste
- rice
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp turmeric
- 1 tsp brown sugar
- 1/2 medium onion chopped
- 2 tbsp soy sauce
- 1/2 red bell pepper
- 1/2 cup chopped red bell pepper
- 1 tbsp sriracha sauce
- 1 tbsp corn flour
- 2 large cloves garlic finely chopped
- 1/2 inch ginger finely chopped
- manchurian gravy
- 5 spring onions chopped the white bit with a little of the green.
- 1 small red chilli chopped
- 2-3 tbsp oil (veg or sunflower)
- 1/2 tbsp vinegar (ideally rice wine but apple cider or whit
- veg (whatever veg you love i would use something like this)
- a big handful of kale shredded
- 1 small brocolli chopped into florets
- 1 medium carrots sliced
- 1 cup brown rice (1+1/2 cups light veg stock or water)
- homemade burmese tofu
- 3 cups water (250ml)
- 1 cup chickpea flour/gram or besan (115g)
- 1 tsp ground garlic (optional)
- veg oil for frying
- Carbohydrate 183.619022888327 g
- Cholesterol 0 mg
- Fat 2.19637666768624 g
- Fiber 9.23155691890744 g
- Protein 21.8095356377575 g
- Saturated Fat 0.462143216799064 g
- Serving Size 1 1 serving (618g)
- Sodium 1884.16822502809 mg
- Sugar 174.38746596942 g
- Trans Fat 0.570691867142147 g
- Calories 840 calories
Step-by-step
- Oil the bottom and sides of an 8-inch square baking pan.
- In a medium-sized bowl, whisk together the flour, turmeric, salt, and 1 1/2 cups of water until well combined and smooth.
- In a saucepan, heat the remaining water. Once boiling, reduce heat to medium and add the flour mix, whisking continuously.
- Keep whisking over medium heat for about 8 minutes until the mixture is glossy and thick.
- Pour the mixture into the prepared dish and leave to cool completely.
- Cover and refrigerate for at least an hour before use.
- Will keep covered in the refrigerator for 4-5 days; not recommended for freezing as it will turn soggy after defrosting.
- Bring 1 cup of brown rice to a boil in 1 1/2 cups of water or light vegetable stock. Turn down the heat, keep the lid on at all times, and simmer for about 30-40 minutes.
- Preheat the oven to gas mark 5/375°F. Line or grease the bottom of a baking tray.
- Cut the tofu into 2cm cubes and place on the baking sheet. Bake for about 25-30 minutes, or until the outside has hardened a little and they have fluffed up inside.
- Heat oil in a frying pan or small wok.
- Add ginger, garlic, and sauté for a minute.
- Add onion, pepper, spring onion, chili, and sauté for 1 minute.
- Add soy sauce, vinegar, sriracha, and mix well.
- Dissolve the cornflour in 1/2 cup hot water and add this to the pan.
- Add salt, pepper, sugar, and about 1 cup water. Let the sauce boil and thicken, stirring frequently until piping hot. Take off the heat.
- Sprinkle a few spring onions on top and serve.
- Place all your vegetables in a steamer pan or metal sieve/strainer and sit over a pot of boiling water for 8-10 minutes with a lid over the vegetables.
A Busy Mom's Delight: Quick, Flavorful, and Healthy Burmese Tofu with Manchurian Gravy
Life as a working mom is a whirlwind. Between early mornings, school runs, work deadlines, and household chores, finding time for a healthy and delicious dinner feels like climbing Mount Everest. But what if I told you there's a way to conquer that culinary peak with minimal effort and maximum flavor? This recipe for Homemade Burmese Tofu with Manchurian Gravy is my secret weapon. It's quick, it’s adaptable, it’s healthy, and it always leaves my family wanting more.
The beauty of this dish lies in its simplicity and versatility. The Burmese Tofu, a delightful blend of chickpea flour and spices, is incredibly easy to make and offers a fantastic protein source. I usually prepare a large batch on the weekend and store it in the fridge, making weeknight dinners a breeze. The Manchurian Gravy, a vibrant explosion of flavors from ginger, garlic, and chili, adds a delicious savory kick. It's the kind of gravy that clings perfectly to the tofu, coating every bite in a symphony of umami goodness. And the best part? You can tailor the vegetables to whatever you have on hand or whatever's in season. Broccoli, carrots, kale – they all work wonderfully!
Why I Love This Recipe:
Speed: This dish comes together surprisingly fast. The tofu bakes while I prepare the gravy and steam the vegetables, making it a perfect mid-week meal.
Health: Packed with protein from the tofu, fiber from the vegetables, and wholesome brown rice, this is a nutritious and satisfying meal that fuels my busy days.
Adaptability: Feel free to swap out the vegetables. Use whatever you have in your fridge. Experiment with different spices to create your unique flavor profile.
Family-Friendly: My kids gobble this up! It's a great way to sneak in extra veggies without any complaints.
Leftovers: The leftovers are even better the next day! The flavors meld together beautifully, making it a perfect lunch for work or school.
Making the Burmese Tofu: The key to a perfectly fluffy tofu is to whisk the batter well and let it cool completely before baking. This ensures a light and airy texture. Don't skip the cooling step!
Crafting the Manchurian Gravy: The secret to a truly delicious Manchurian Gravy is to properly sauté the aromatics (ginger, garlic, onion). This step releases their full fragrance and flavor, creating a deep, savory base for the gravy.
Serving Suggestions: I often serve this dish over a bed of fluffy brown rice. The rice soaks up the delicious gravy, adding another layer of flavor and texture to the meal. A sprinkle of fresh spring onions adds a vibrant pop of color and a fresh, slightly oniony bite.
Beyond the Dinner Table: This dish is incredibly versatile and can be enjoyed for lunch as well. Pack it in a container for a satisfying and healthy lunch at the office or for school. The flavors hold up well, and you'll avoid the midday slump with its nourishing ingredients.
A Final Thought: In the midst of a busy life, finding time to cook can be a challenge. But I firmly believe that cooking should be a source of joy, not stress. This recipe is my testament to that belief. It's a simple, delicious, and healthy meal that I can whip up even on the busiest of days, proving that nourishing yourself doesn’t have to be a marathon. It can be a sprint—a delicious, satisfying sprint.
