Mongolian Tofu is a delightful plant-based version of the classic Mongolian beef, featuring crispy tofu tossed in a savoury and slightly sweet sauce. This dish is perfect for those who love bold flavours and want a satisfying, meat-free meal. Serve it with rice and vegetables for a balanced and delicious dinner that the whole family will enjoy.
Looking for other delicious tofu recipes? You'll love my Tofu Satay Skewers or my Shredded Tofu Burrito.
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Why you need to make this Mongolian Tofu Recipe
Rich and Bold Flavours: The combination of soy sauce, brown sugar, and ginger creates a rich and flavourful sauce that coats the tofu perfectly.
Healthy and Protein-Packed: Tofu is an excellent source of plant-based protein, making this dish both nutritious and filling.
Quick and Easy Preparation: With simple ingredients and straightforward steps, this recipe is perfect for a weeknight dinner that doesn't compromise on taste.
Ingredients
- Tofu (extra firm): Provides a high-protein, low-fat base that becomes wonderfully crispy when fried.
- Soy Sauce: Adds a salty, umami flavour that is essential for the sauce.
- Cornflour (aka cornstarch): Helps to coat the tofu, making it crispy, and also thickens the sauce.
- Brown Sugar: Balances the savoury elements with a touch of sweetness.
- Chicken Stock: Adds depth to the sauce (can be substituted with vegetable stock for a fully plant-based dish).
- Sunflower Oil: Used for frying, adds a neutral flavour that allows the other ingredients to shine.
- Garlic: Enhances the overall taste with its robust, aromatic flavour.
- Ginger: Adds a warm, spicy note that complements the other ingredients.
- Chilli Flakes: Provide a subtle heat that balances the sweetness of the sauce.
- Spring Onions: Add a fresh, mildly pungent taste and a pop of colour.
See recipe card for quantities.
Instructions
Full recipe and measurements are further down the page!
- Step 1: Coat the tofu in the soy sauce and cornflour.
- Step 2: Mix together the sauce ingredients
- Step 3: Fry the tofu until super crispy.
- Step 4: Sauté the garlic and ginger, then add the sauce, simmer then mix through the corn starch slurry.
5. Step 5: Add the tofu back to the pan with the chilli flakes and spring onion.
6. Step 6: Mix until the tofu is well coated, glossy and sticky.
Hint: Ensure the tofu is well-coated in cornflour and fry it in a single layer without overcrowding the pan to achieve maximum crispiness.
Substitutions
Tempeh: Substitute tofu with tempeh for a firmer texture and a slightly nuttier flavour.
Soy Sauce Alternative: Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
Vegetable Stock: Replace chicken stock with vegetable stock for a vegetarian/vegan version. I used the Massel Chicken Style Stock for this recipe which is vegan.
Variations
Spicy Kick: Add more chilli flakes or a dash of sriracha for a spicier version.
Nutty Addition: Sprinkle toasted sesame seeds or chopped peanuts over the dish for added texture and flavour.
Extra Veggies: Include additional vegetables like bell peppers, broccoli, or snap peas for a more nutrient-dense meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through, adding a splash of water if the sauce thickens too much. For longer storage, freeze the tofu and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Top tip
Adjust the sweetness and saltiness of the sauce by adding more brown sugar or soy sauce to taste before adding the cornstarch slurry.
FAQ
Can I make this Mongolian tofu ahead of time? While it's best enjoyed fresh, you can prepare the tofu and sauce separately and combine them just before serving to maintain the tofu's crispiness.
What can I serve with Mongolian Tofu? This dish pairs well with steamed rice, quinoa, or noodles, along with a side of stir-fried or steamed vegetables.
Can I freeze the leftovers? Yes, you can freeze the cooked tofu and sauce in an airtight container for up to 2 months. Reheat gently on the stovetop to maintain the texture.
Related
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Watch me make this recipe
Mongolian Tofu
Ingredients
For the tofu
- 450 g tofu extra firm
- 1 tablespoon soy sauce
- 2 tablespoon cornflour aka cornstarch
For the sauce
- 2 tablespoon soy sauce low sodium
- 2 tablespoon brown sugar
- ¼ cup chicken stock
For the rest
- 2 tablespoon sunflower oil or any neutral oil
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 teaspoon chilli flakes
- 2 spring onions cut into 1 inch pieces
- 1 tablespoon cornflour aka cornstarch
- 3 tablespoon water
Instructions
- Tear the tofu up into bite size pieces and add to a container with the soy sauce and cornstarch, place the lid on and shake well to evenly coat the tofu.
- Prepare the sauce by mixing the brown sugar, low sodium soy and chicken stock in a small bowl. Ensure sugar fully dissolves. Leave aside.
- Also prepare a cornstarch slurry by mixing the 1 tablespoon of cornflour with the 3 tablespoon of water in a seperate bowl. (also make sure you mix this again right before you use it later as all the starch will settle at the bottom of the bowl)
- Bring a large on stick pan to medium/high heat with the oil. Add the tofu and fry until super golden and crispy on all sides. Remove the tofu from the pan and place the pan back onto medium heat.
- Add the garlic and ginger and sauté for 1 - 2 minutes then add the brown sugar. chicken stock, soy sauce mixture and bring to a simmer. Let this simmer for 1 - 2 minutes.
- Add the cornstarch slurry whilst continuously stirring with a wooden spoon. After another minute or two the sauce will start to thicken. Once the sauce is nice and thick (don't let it get too thick like jelly though) add the tofu back in the with chilli flakes and spring onion.
- Give it a good toss and continue to mix over medium heat until the tofu is well coated, nice and sticky. Serve with rice and veggies and enjoy.
Notes
- Perfectly Crispy Tofu: Ensure the tofu is well-coated in cornflour and fry it in a single layer without overcrowding the pan to achieve maximum crispiness.
- Balancing the Sauce: Adjust the sweetness and saltiness of the sauce by adding more brown sugar or soy sauce to taste before adding the cornstarch slurry.
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