Name: Manchurian Green Beans With Tofu
Ingredients: 1/2 (12- to 16-ounce) package extra-firm tofu; 1 1/2 pounds green beans, ends trimmed, cut into 3-inch pieces; 2 scallions, thinly sliced (white and green parts; about 1/2 cup); 2 tablespoons finely chopped fresh cilantro; 2 medium garlic cloves, minced (about 1 teaspoon); 1 (2-inch) piece finely chopped, peeled fresh ginger (about 3 tablespoons); 2 árbol chiles (or other small dried red chiles, such as Thai or Indian red chiles); 1/4 cup low-sodium tamari (or low-sodium soy sauce); 2 tablespoons fresh lemon juice; 2 tablespoons arrowroot powder

Tofu and green bean stirfry in serving dish with wooden serving spoon.

Photo by Matt Armendariz

Among the various cuisines you will find in India is Indo-Chinese food. A small group of Chinese immigrants settled in east India around the eighteenth century, introducing Chinese cuisine to the local population. Over the years, the popularity of this food spread all over country, adapting to Indian taste preferences along the way. The Manchurian sauce that provides flavor for this dish is one of the popular sauces used in Indo-Chinese cuisine.

Recipe notes

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