Mongolian Tofu

Crisp cornstarch-coated tofu tossed in a sweet and savory garlic, ginger and soy glaze with green onions. Serves 4.

Gluten-free with swapsVeganVegetarianDairy-free

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Mongolian Beef, from the Steak and Seafood kitchen.

  • Prep 20 min
  • Cook 15 min
  • Total 35 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Crispy Mongolian tofu in a glossy brown soy glaze with green onions over steamed rice

Our Mongolian Beef gets its takeout-style crust from a light coat of cornstarch; extra-firm tofu takes to the same treatment beautifully. Fried until crisp, it soaks up the glossy brown-sugar and soy glaze without going soggy.

Press the tofu well and fry it in a single layer. Serve over steamed rice with steamed broccoli.

Instructions

  1. Coat the tofu. Toss the tofu cubes with the cornstarch until coated on all sides.
  2. Fry. Heat the 3 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the tofu in a single layer, turning, for 8 to 10 minutes until crisp and golden. Move to a plate.
  3. Make the sauce. Wipe the pan, add 1 tablespoon oil and cook the garlic and ginger for 30 seconds. Whisk the soy sauce, water, brown sugar and 1 teaspoon cornstarch together, add to the pan and simmer 2 to 3 minutes until syrupy.
  4. Toss. Add the tofu and green onions and toss for 1 minute to coat. Serve right away over rice.

Nutrition per serving (estimated)

400Calories
35 gCarbohydrates
3 gFiber
32 gNet carbs
20 gProtein
23 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-freeGluten-free with swaps

Tips

  • Use tamari for a gluten-free version.
  • For extra-crisp tofu, freeze the block, thaw it, then press; the texture becomes chewier.

Storage and leftovers

Refrigerate up to 3 days. Reheat in a hot skillet or the air fryer to firm the tofu up again.

Questions about this recipe

How do you get tofu crispy?
Press out the water, coat it in cornstarch and fry in a single layer in hot oil without crowding the pan.
Can I bake the tofu instead?
Yes. Toss the coated cubes with 1 tablespoon oil and bake at 425°F for 25 minutes, turning once.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or a dry rosé. Wine pairing guide

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