A Vegan Food Blog

A and I have always loved Indo-Chinese food.  Gobi Manchurian is by far our favorite.  This is a spicy combination and really one of the only ways I will eat cauliflower.  Enjoy!

Gobi Manchurian, adapted from Hot Pot Cooking


  • 1 small floret Cauliflower
  • 3/4 cup flour
  • 1/2 cup corn or rice flour
  • 2 tsp chili garlic sauce
  • 1/2 tsp soy sauce
  • 2 tsp sriracha sauce
  • Salt to taste
  • 2-4 TB oil

For sauce:

  • 1 onion
  • 1 bunch green onions
  • 3 jalapenos
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 1/4 cup  tomato puree
  • 2 tsp corn flour
  • 1 tbsp sesame oil
  • 1 tsp brown sugar
  • Salt -  to taste


  1. In a small bowl combine all purpose flour, corn flour, chili garlic paste, soy sauce, sriracha, and salt with enough water to make a thick paste.
  2. In a wok, heat the oil. Dip the cauliflower in the batter such that it is coated well. Fry the cauliflower in oil till they are golden brown. Drain them in a paper towel.
  3. Chop the onions and green onions finely. Save the green part for garnishing.  In a large wide pan, add sesame oil. Add onions, white part of spring onions, chili garlic paste and green chilly and fry for 5 minutes.
  4. Combine all the sauces. Mix cornflour in 2 tbsp of water and add in the pan. Lastly add the cauliflower and increase the heat tossing the pan to coat sauces on cauliflower. Switch off and serve immediately.
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