Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my March batch. The Tempeh Manchurian won, and I can’t wait for you all to try this dish!
In high school, I went out with a group of friends for Indo-Chinese food at a local restaurant. We ordered what was officially listed as Vegetable Balls in Hot Garlic Sauce, along with the usual accompaniments of fried rice and Schezwan noodles. Our gangly young waiter nervously repeated the order back to a table full of giggly teenage girls and, in his flustered state, announced: “Vegetable Galls in Hot Barlic Sauce.”
Of course, this kept us in peals of laughter through the meal and forever changed the way this dish would live in my memory.
This version stays true to the spirit of the dish: crisp vegetable balls (‘manchurian’) tossed in a glossy, punchy hot garlic sauce that’s equal parts spicy, tangy, and addictive. I add tempeh to the vegetable mixture here, confident that any bitterness melts away once it meets that bold sauce. Serve it the classic way with fried rice or noodles, or spoon it over plain white rice or quinoa for a satisfying weeknight meal.
Tempeh Manchurian
Serves: 4
Ingredients:
8 oz tempeh[224g]
4 oz finely diced purple cabbage[112g]
3 oz finely diced green beans[84g]
4 oz finely diced carrot(s)[112g]
3 oz finely diced bell pepper(s)[84g]
2 oz finely diced onion(s)[56g]
1 oz finely chopped dry-roasted unsalted peanuts[28g]
1 small bunch finely chopped cilantro (coriander)
1 ½ Tbsp. tomato paste
¼ cup Einkorn all-purpose flour[30g]
1 ½ tsp fine sea salt, to taste
1 tsp ground coriander
1 tsp ground paprika
2 Tbsp. cornstarch
2 Tbsp. avocado oil
Manchurian Sauce
1 ½ Tbsp. avocado oil
1 small bunch scallions (spring onions), divided into white and green parts
½ cup finely chopped bell pepper(s)
½ cup finely chopped cilantro stems , plus 2 Tbsp cilantro leaves for garnish
1 Tbsp. grated ginger
1 Tbsp. minced garlic
1 ½ Tbsp. tamari or soy sauce
½ Tbsp. white vinegar
3 Tbsp. chile garlic paste, (storebought, such as Huy Fong)
1 Tbsp. ketchup
1 ½ cups low sodium vegetable broth
1 Tbsp. cornstarch, dissolved in 1/4 cup water to make a slurry
Directions:
Step 1. Crumble the tempeh into a bowl, cover with water, and add a generous pinch of salt. Cover and microwave for 4–5 minutes. Drain and set aside.
Step 2. In a large mixing bowl, combine the finely diced vegetables, peanuts, cilantro, and crumbled tempeh. Add the avocado oil, tomato paste, einkorn flour, salt, ground coriander, paprika, and cornstarch. Mix well so the oil, flour, seasonings, and cornstarch are evenly distributed throughout the mixture. Chill for 15–20 minutes.
Meanwhile, preheat the air fryer to 375°F/190°C or the oven to 425°F/220°C.
Step 3. While the mixture chills, prepare the Manchurian sauce. Heat a medium saucepan over medium-high heat. Add the oil, white parts of the scallions, bell pepper, and cilantro stems and cook, stirring, for about 2 minutes, until the vegetables are no longer raw. Reduce the heat to medium, add the ginger and garlic, and cook for 30 seconds. Stir in the tamari, white vinegar, chile garlic paste, and ketchup until well combined. Add the broth and bring to a simmer. Stir in the cornstarch slurry and cook for about 5 minutes, until the sauce thickens slightly. Set aside.
Step 4. Shape tablespoon-sized balls from the mixture and place them in the air-fryer basket or on a parchment-lined baking sheet. You should get about 24–30 balls. Air-fry at 375°F/190°C for 10–12 minutes, working in batches if needed, until deep golden brown and crisp. Alternatively, bake at 425°F/220°C for 15–20 minutes, turning gently halfway through.
Garnish with the remaining cilantro and the green parts of the scallions. Serve with rice, quinoa, or noodles.
Nutrition per serving(see disclaimer)
PS: Weeknight Simple subscribers, last week’s file for this recipe was missing one ingredient, and I’ve corrected it in this version as well as in the archive 💚