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Mongolian Tofu

This Mongolian Tofu is a flavorful twist on a classic! Packed with umami goodness, it's the perfect plant-based dish for any night.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 10 oz firm tofu drained and pressed
  • 2 tbsp soy sauce
  • 4 tbsp vegetable oil for frying
  • 2 tbsp corn starch for coating
  • 1/2 cup soy sauce for sauce
  • 1/2 cup lukewarm water
  • 2 tbsp cane sugar
  • 2 tsp molasses
  • 1 tsp ginger minced
  • 2 cloves garlic minced
  • 1 tsp sriracha or any chili paste
  • 1 tbsp corn starch for slurry
  • 3 tbsp water for slurry

Instructions

  • Start by draining the firm tofu and pressing it to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
  • Once pressed, cut the tofu into bite-sized cubes.
  • In a mixing bowl, toss the tofu cubes with 2 tablespoons of corn starch until evenly coated.
  • Heat 4 tablespoons of vegetable oil in a frying pan or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 10-15 minutes. Remove from the pan and drain on paper towels.
  • In the same pan, lower the heat to medium. Add 1/2 cup soy sauce, 1/2 cup lukewarm water, 2 tablespoons of cane sugar, 2 teaspoons of molasses, 1 teaspoon of minced ginger, 2 cloves of minced garlic, and 1 teaspoon of sriracha. Stir well and let it simmer for about 5 minutes.
  • In a separate bowl, mix 1 tablespoon of corn starch with 3 tablespoons of water to create a slurry. Gradually pour the slurry into the simmering sauce, stirring constantly until it thickens.
  • Add the crispy tofu back into the pan with the sauce and gently toss to coat. Cook for an additional 2-3 minutes.
  • Remove from heat and serve hot over steamed rice or noodles, garnished with green onions if desired.

Equipment

  • Frying pan or wok
  • Spatula
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring cups and spoons
  • Paper Towels

Notes

  • Ensure the tofu is well-pressed to avoid a soggy texture.
  • Use a non-stick pan or a well-seasoned wok to prevent sticking.
  • Adjust the level of sriracha based on your heat preference.