Manchurian tofu or paneer is one of those dishes that is so easy to whip up that it makes an appearance at least every few weeks in our house. It’s hearty, satisfying, and pretty healthy too (unless you use full-fat paneer). Here’s how you can recreate it:

Ingredients (for 2 people)

A bunch of baby bok choy, coarsely chopped
1 container of cubed extra firm tofu, baked or fried (see below) OR
2 cups of fried cubed paneer
1 cup of cilantro, finely chopped
1/4 cup of fried onions
1/4 cup of soy sauce, more as needed
1 cup of water
2 teaspoons of ginger-garlic paste
1 green Thai chili (optional)
1 tablespoon of toasted sesame oil
2 tablespoons of olive oil
More water and corn starch as needed


1. Fry the paneer or tofu, or for a healthier version, bake the tofu (be sure to drain it really well first) on parchment paper or aluminum foil sprayed with some cooking spray at 350 for about 10 minutes. Turn over after 10 minutes so the other side can brown. Take out the oven when both sides are a light golden brown.

2. Heat the oils in a large wok on medium-high heat and add the ginger-garlic paste and green chili. Stir and saute for about a minute.

3. Add the bok choy and saute for about 6-7 minutes. Then add the soy sauce and fried onions, followed by the cup of water and half the cilantro. Let simmer for 5 minutes.

4. Dissolve a tablespoon of corn starch in a little bit of water and add to the mix. The cornstarch will allow the sauce to thicken when taken off heat. Simmer for another 5 minutes and taste a bit of the sauce. Add more soy sauce as needed and adjust the amount of cornstarch and water as well (if needed).

5. Take off heat and set the wok aside for a few minutes so that the sauce can thicken. Add the other half of the cilantro on top. Serve warm with white or brown rice.