Vegan Mongolian Tofu

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5 from 1 vote

This easy vegan Mongolian tofu is a family favorite. It's a quick, delicious meal for a busy night.

Prep Time10

Cook Time15

Additional Time10

Total Time35

Course: All Recipes

Cuisine: Asian

Servings: -4 servings

Calories: 277kcal

Author: Courtney Hunter

Ingredients

1 block extra firm tofu drained and pressed
3 TB cornstarch
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
1 TB oil

Sauce

3 cloves garlic minced
½ teaspoon ginger powder
1 teaspoon sesame oil
⅓ cup soy sauce
Water up to the ½ cup line after pouring the soy sauce
¼ cup brown sugar
⅛-1/4 teaspoon red chili flakes ⅛ for less spice
1 TB cornstarch plus 1 TB cold water

Rice

Cooked rice of choice

Instructions

Start by using a tofu press or heavy books and paper towels to try and remove the water from the tofu; let this sit for about 10 minutes while you prep your sauce.
Take a medium pyrex liquid measuring cup and add all your sauce ingredients but the cornstarch. Whisk this until well mixed, then take a small cup and combine your 1 TB cornstarch and 1 TB cold water, mix with a fork or clean finger until dissolved, then add to the sauce and stir; set the sauce aside.
Take your pressed tofu and cut it into your choice of tofu cubes, place them in a bowl or bag and toss carefully with the cornstarch until evenly coated.
Take a skillet on medium heat, add the oil, then the coated tofu, sprinkle the pepper, garlic powder, and onion powder onto the tofu, and stir. Let this cook covered for about 5 minutes, stir, heat covered another 5 minutes, stir, then cook covered, stirring every few minutes until it's as crispy as you want. Then add the sauce; this thickens up quickly, so stir, only about a minute or two while it's thickening.
Serve over rice.

Notes

Storing- This is best stored in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave.

Freezing- I've never frozen this, but I think it would work fine. I would let it come to room temperature before placing it in a freezer-safe container for up to 3 months.To reheat it, I would do a drizzle of oil and reheat it on the stove for the best flavor.

Expert Tips and Tricks-

You could also double the sauce and serve this with brown rice noodles.

If you don't have a tofu press, do the heavy object or book method- To do this, wrap the tofu in layers of paper towels, place the tofu on a plate on a plate on top, and put some heavy objects on it. This will help to remove the water from the tofu; let this sit for about 10 minutes while you prep your sauce.

Nutrition