Soy-Free Gobi Manchurian
Experience the bold, tantalizing flavors of Soy-Free Gobi Manchurian—a flavorful spin on the beloved Indo-Chinese classic! This recipe swaps traditional soy sauce for a vibrant sauce made with orange juice, vinegar, and tomato paste, creating a tangy-sweet glaze that perfectly complements the crispy, golden-brown cauliflower florets. Coated in a seasoned batter and fried to perfection, the cauliflower is then tossed with colorful bell peppers, green onions, and a touch of heat from red chili sauce, delivering a mouthwatering balance of textures and taste. Perfect as a crowd-pleasing appetizer or a savory side dish, this soy-free recipe is a must-try for fans of fusion cuisine. With easy-to-follow steps and no soy ingredients, it's a fantastic option for those with dietary restrictions looking for an explosion of flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Chili powder
- 0.75 cup Water
- 2 cups (for frying) Oil
- 0.5 cup Orange juice
- 2 tablespoons Vinegar
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
- 1 tablespoon Ginger-garlic paste
- 1 tablespoon Red chili sauce
- 1 teaspoon Sesame oil
- 1 medium, chopped Bell pepper
- 3 chopped Green onions
- 4 cloves, minced Garlic
- 2 tablespoons, chopped Fresh cilantro
Instructions
Cut the cauliflower into bite-sized florets, ensuring they are similar in size for even cooking.
In a mixing bowl, combine all-purpose flour, cornstarch, salt, black pepper, chili powder, and water to create a smooth batter.
Heat oil in a deep pan over medium heat.
Dip each cauliflower floret into the batter, ensuring it's coated evenly, and carefully drop it into the hot oil. Fry until golden brown and crispy.
Remove florets with a slotted spoon and drain on paper towels.
In a separate pan, prepare the sauce by combining orange juice, vinegar, tomato paste, brown sugar, ginger-garlic paste, red chili sauce, and sesame oil.
Cook the sauce over medium heat, stirring occasionally, until it thickens slightly.
Incorporate chopped bell pepper, green onions, and minced garlic into the sauce, and cook until the vegetables are tender, approximately 3-4 minutes.
Add the fried cauliflower florets to the pan and toss them in the sauce until well coated.
Garnish with chopped cilantro and additional green onions if desired.
Serve hot as an appetizer or side dish.
Nutrition Facts
Calories |
4706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 465.1 g | 596% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 37.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
