Manchurian style sauce with veggies and tofu
This is a recipe me and my wife put together. It’s a sweet and salty sauce that goes great with a variety of veggies but this recipe calls for cauliflower, green pepper and green beans
4 tsp Prasad Ayurveda plain organic ghee
½ tsp hing /asafoetida (or garlic)
1 brick of organic medium firm/ firm tofu
1 organic green pepper
1 cups organic green beans
Half a head of organic cauliflower
1 Tbsp of ginger grated
½ cup of organic celery chopped
3 Tbsp organic Tamari
5 Tbsp organic tomato puree
3 Tbsp organic cane sugar
1 Tbsp organic Apple cider vinegar
1 cups water
3 heaping tsp organic Arrowroot powder
Grate the ginger
Cut the tofu into ¼” thick wedges.
Cut the green pepper into larger chunks
Cut up the green beans into roughly 1” long pieces
In a pan on medium-high heat add 2 tsp ghee, the tofu, some tamari, the hing (or garlic) and sauté (continue to mix so that the tofu doesn’t burn). Once the tofu is golden brown (roughly 5 minutes) add the green beans and green pepper and sauté for another few minutes. We like them a little bit crunchy, but the longer they cook the softer they will be.
In a separate pot steam the cauliflower for a few minutes till it is cooked but not too soft that it falls apart
In a measuring cup add the Tamari, the tomato puree, the sugar, the apple cider vinegar, the water and the arrowroot powder and whisk all together
In another pot, add 2 tsp ghee, the grated ginger and the chopped celery and sauté. Add the sauce mixture to the sautéed ginger and celery.
When the sauce thickens add the tofu/green peppers/green beans, and the steamed cauliflower. Mix together, turn off the heat and leave uncovered or the veggies will overcook.
Serve with rice or noodles.