Baby Corn & Tofu Manchurian

Ingredients

• 1 block extra-firm tofu
• 10–12 baby corns (1 pack of trader joe's baby corns)
• 4 tbsp cornstarch
• 3 tbsp all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp chili powder
• ~¼ cup warm water
• oil (for pan frying)
• 2 tbsp oil
• 1 onion, chopped
• 5–6 garlic cloves, chopped
• 1 tsp ginger, chopped
• broccoli
• cashews
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tsp vinegar
• ½ tsp chili powder
• ½ tsp black pepper
• salt to taste
• 1 cup water
• 2 tsp cornstarch
• 2 tbsp water

Recipe

1. Press and cube 1 block extra-firm tofu.
2. Cut 10–12 baby corns in half.
3. In a bowl, whisk together 4 tbsp cornstarch, 3 tbsp all-purpose flour, ½ tsp salt, ½ tsp black pepper, ½ tsp chili powder, and ~¼ cup warm water to form a thick batter.
4. Coat tofu and baby corn in batter and pan fry in oil until golden and crisp; set aside.
5. In a wok, heat 2 tbsp oil.
6. Saute 1 chopped onion.
7. Saute 5–6 chopped garlic cloves and 1 tsp chopped ginger for 30 seconds.
8. Add broccoli and stir-fry 1 minute.
9. Add cashews and roast.
10. Stir in 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tsp vinegar, ½ tsp chili powder, ½ tsp black pepper, and salt to taste.
11. Add 1 cup water and a slurry of 2 tsp cornstarch mixed with 2 tbsp water.
12. Cook till slightly thickened.
13. Add fried tofu and baby corn, toss gently to coat in sauce.