Manchurian Tofu and Cauliflower | Oregonian Recipes
This Chinese-Indian dish is a riff on a recipe from my friend (and phenomenal Indian chef) Suvir Saran. The ketchup-based sauce is addictive.
Ingredients
- 5 tablespoons vegetable oil
- 2 bricks extra firm tofu (12 to 14 ounces each)
- Salt and freshly ground black pepper
- 1 small head cauliflower
- 2 garlic cloves
- 1 cup ketchup
- 1/2 teaspoon cayenne
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