Mongolian Tofu

Sarah

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.

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Prep Time 10

Cook Time 15

Course Dinner, Lunch

Cuisine Asian

Servings

Calories 224 kcal

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.

Nutrition

Calories: 224kcalCarbohydrates: 17gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 0.5mgSodium: 793mgPotassium: 95mgFiber: 1gSugar: 7gVitamin A: 209IUVitamin C: 2mgCalcium: 160mgIron: 2mg

Keyword crispy tofu, mongolian tofu, tofu

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