Air-fryer gobi manchurian recipe
Created by The Tesco Recipes 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- Serves 4 (as a side)
- Takes 25 mins
- 98 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 415kJ 98.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 15.9gProtein 3.4gFibre 2.4g
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- 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.
- 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.
- 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
