Vegan Gobi Manchurian
Gobi Manchurian is an Indo-Chinese street food dish in which cauliflower florets are battered, fried until crispy, then tossed in a tangy, spicy sauce built from soy sauce, vinegar, ginger, garlic, and chili. This version is fully plant-based and stays true to the bold, saucy character of the original. The dish takes about 45 minutes and is best served immediately while the cauliflower is still crisp.
Equipment
- Deep pan or wok
- Mixing bowls
- Tongs or slotted spoon
- Whisk or fork
- Knife and chopping board
- Cooking thermometer (optional)
Ingredients
For the Cauliflower Batter
- 1 large cauliflower cut into medium florets
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- 1 teaspoon ginger-garlic paste fresh preferred
- ½ teaspoon sea salt or to taste
- ½ cup water adjust to make a thick batter
For the Manchurian Sauce
- 1 tablespoon sesame oil to sauté
- 2 cloves garlic finely chopped
- 1 inch ginger minced
- ¼ cup scallions white and green parts separated, finely chopped
- 2 tablespoons soy sauce or tamari for gluten-free
- 1.5 tablespoons tomato ketchup
- 1 tablespoon chili sauce preferably Indo-Chinese-style (e.g., Ching’s)
- 1 teaspoon rice vinegar or white vinegar
- ¼ cup water to loosen sauce
- 1 teaspoon cornstarch optional, mixed with water for thicker sauce
Instructions
- Prepare the cauliflower: Rinse and pat dry the cauliflower florets. In a large bowl, whisk together flour, cornstarch, baking powder, ginger-garlic paste, salt, and water until you get a smooth, thick batter. The consistency should coat the back of a spoon without running.
- Fry the florets: Heat oil in a deep pan or wok to 350°F (175°C). Dip each floret in the batter and fry in small batches until golden and crispy, around 5–6 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Prepare the sauce: In a clean wok or wide pan, heat sesame oil on medium heat. Sauté garlic and ginger for 1 minute until fragrant. Add the white part of scallions, continue sautéing for another minute.
- Add sauces: Stir in soy sauce, ketchup, chili sauce, vinegar, and water. Bring to a simmer. Optionally add cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) for a thicker coating sauce.
- Toss florets in sauce: Add the crispy cauliflower to the hot sauce and toss over high heat for 2–3 minutes until evenly coated and the sauce clings to the florets. Do not overcook or it will lose crispiness.
- Garnish and serve: Top with the green parts of the scallions and serve immediately.
Notes
- For an extra spicy kick, add finely chopped green chilies with the garlic and ginger in the sauce.
- To reduce oil, air-fry the battered cauliflower at 400°F (200°C) for 17–20 minutes until crispy.
- Make ahead: You can pre-fry the cauliflower and store it at room temp for a few hours, then re-crisp in the oven before tossing in sauce.
Nutrition
Calories: 223kcalCarbohydrates: 40gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1016mgPotassium: 733mgFiber: 5gSugar: 6gVitamin A: 117IUVitamin C: 104mgCalcium: 92mgIron: 2mg
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