tofu-manchurian
This Manchurian sauce is popular in Indian-Hakka cuisine. It’s a perfect mix of tangy, sweet, and spicy. You’ll see it commonly used on chicken, or cauliflower. I like it because it uses similar ingredients to the Cantonese style sauces I usually make, yet it tastes quite distinct. I like to make a triple batch to save in my fridge for meal prep.
Ingredients
3 tbsp soy sauce
2 tbsp chili sauce (like Lee Kum Kee, Sriracha, or your favourite chili sauce)
2 tbsp ketchup
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