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Air-fryer gobi manchurian recipe

Air-fryer gobi manchurian recipe

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Created by The Tesco Real Food team

An Indo-Chinese dish fusing fragrant spices with a sweet and sticky sauce, gobi manchurian is our go-to vegan fakeaway. Kashmiri chilli flakes add a warm, smoky flavour that also works great with chicken, see our tip, below. See method

Ingredients

  • 30g cornflour
  • ¼ tsp fine salt
  • 1 tsp vegetable oil​
  • 500g cauliflower, cut into medium-size florets
  • 1 spring onion, shredded

For the sweet and sour sauce

  • ¼ tsp garlic paste or 1 small garlic clove, grated
  • ½ tbsp rice vinegar or white wine vinegar
  • ½ tbsp caster sugar
  • 1 tbsp reduced-salt soy sauce

  • 1½ tbsp tomato ketchup
  • ¼ tsp Kashmiri chilli flakes
  • 1 tsp cornflour, mixed with 1 tsp water
1 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    415kj
    98kcal     5%

  • Fat

    2g 3%

  • Saturates

    0g 1%

  • Sugars

    7g 8%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 15.9g Protein 3.4g Fibre 2.4g

Method

  1. Preheat the air-fryer to 200°C. Mix the cornflour , salt, 2 tbsp water and the oil in a bowl. Add the cauliflower and stir to coat. Add to the air-fryer and cook for 15 mins, tossing halfway through. 
  2. Meanwhile, add the sweet and sour sauce ingredients and 60ml water to a pan and stir to combine. Simmer for 5-6 mins until thickened. 
  3. Once the cauliflower is cooked and crispy, tip into a bowl and pour over the sauce. Stir to coat, then top with the shredded spring onion.

Tip: If you don’t have an air-fryer, deep fry the cauliflower in a deep-fat fryer or pan of hot oil until crispy, then drain on kitchen paper before tossing with the sauce.

See more Vegan recipes

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