Mongolian Tofu Stir Fry
This flavorful Mongolian Tofu Stir Fry combines a savory, sweet, and spicy sauce with crispy tofu and vibrant stir fry veggies. It’s inspired by the popular Mongolian beef – but vegan!
Try out these other flavorful tofu dinners:
- This Teriyaki Tofu Stir Fry is packed with flavor from a homemade teriyaki sauce!
- Try out this highly rated Miso Glazed Tofu that pairs well with any veggies or grain.
- My Mouthwatering Sticky Tofu is to die for!
Ingredients
Ingredient notes:
- Brown sugar: This is the most common sweetener for Mongolian beef and adds a lot of flavor to our sauce. You can also use maple syrup.
- Soy sauce: For a lower sodium dish, use low sodium soy sauce. You can also use tamari or coconut aminos for a gluten-free version.
- Extra firm tofu: I highly recommend using an extra firm version for this recipe for the crispiest tofu.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: Start by cutting up your pressed tofu into 1 1/2 -2 inch cubes. In a container or plastic bag, add tofu cubes with cornstarch and garlic powder. Gently shake to combine.
Step 2:Next, bake or air fry your tofu:
Bake: 400F for 20-25 minutes, flipping halfway, until golden brown.
Air Fry: 400F for 12-15 minutes, shaking halfway, until golden brown.
Step 3: While the tofu is cooking, make your sauce. Whisk together the brown sugar, soy sauce, red pepper flakes, corn starch, and hot water.
Step 4: Add all your veggies to a large warm pan with oil (optional) and cook on medium heat until broccoli and red pepper are cooked through to your liking.
Remove veggies from pan and set aside.
Step 5: In the same large saucepan, warm a drizzle of olive oil over medium heat. Add in the diced green onion, ginger, and minced garlic and cook for 1-2 minutes until fragrant.
Step 6: Add in your sauce (make sure to get all the cornstarch – it will sink to the bottom of your bowl). Warm the sauce for a few minutes, stirring frequently. The sauce with start to thicken.
Step 7: Stir in your veggies. Serve over rice of desired. Enjoy!
❓Recipe FAQs
Store leftover Mongolian Tofu Stir Fry in an airtight container in the refrigerator for up to 2-3 days, ensuring it cools completely before refrigerating.
The sauce is slightly spicy due to the addition of red pepper flakes. If you want it less spicy, omit the red pepper flakes or use less.
It’s a little sweeter from the brown sugar, but also very savory from the soy sauce, garlic, and ginger. There is a little heat from the red pepper flakes.
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Mongolian Tofu Stir Fry
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Ingredients
- 16 oz extra firm tofu drained and pressed for 20 minutes
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
Mongolian Sauce
- drizzle extra virgin olive oil
- 2 diced green onions mostly the white and light green portion
- 2 tbsp brown sugar
- 3 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp ginger paste or 1 tsp finely minced ginger
- 1/2 tsp red pepper flakes* omit or use less if you don't like spice
- 1/2 tbsp corn starch + 1/3 cup hot water
Stir Fry Veggies
- ~2 cups chopped broccoli or broccolini
- 1 large red pepper thinly sliced
Optional
- basmati rice or another rice or noodle
- freshly diced green onions for topping
- sesame seeds for topping
Instructions
- Tofu:Start by cutting up your pressed tofu into 1 1/2 -2 inch cubes. In a container or plastic bag, add tofu cubes with cornstarch and garlic powder. Gently shake to combine.16 oz extra firm tofu, 1 tbsp cornstarch, 1/2 tsp garlic powder
- Next, bake or air fry your tofu:Bake: 400F for 20-25 minutes, flipping halfway, until golden brown.Air Fry: 400F for 12-15 minutes, shaking halfway, until golden brown.
- Sauce:While the tofu is cooking, make your sauce. Whisk together the dark brown sugar, soy sauce, minced garlic, ginger, red pepper flakes, corn starch, and hot water.2 tbsp brown sugar, 3 tbsp soy sauce, 1/2 tsp red pepper flakes*, 1/2 tbsp corn starch + 1/3 cup hot water
- Stir Fry Veggies: Add all your veggies to a large warm pan with oil (optional) and cook on medium heat until broccoli and red pepper are cooked through to your liking.Remove veggies from pan and set aside.1 large red pepper, ~2 cups chopped broccoli
- Mongolian Tofu:In a same large saucepan, warm a drizzle of olive oil over medium heat. Add in the diced green onion and cook for 1-2 minutes until fragrant.Add in your sauce (make sure to get all the cornstarch – it will sink to the bottom of your bowl). Warm the sauce for a few minutes, stirring frequently. The sauce with start to thicken. When the sauce start to thicken, add in your cooked tofu. Let it cook for a few minutes until it becomes a caramelized on the outside.drizzle extra virgin olive oil, 2 diced green onions, 2 cloves garlic, 1 tsp ginger paste
- Stir in your veggies. Serve over rice if desired. Enjoy!
Notes
- For a lower sodium dish, use a low sodium soy sauce. For gluten-free, use tamari or soy sauce.
- You can swap maple syrup instead of brown sugar.
- Use hot water when mixing your sauce with the corn starch to help the corn starch dissolve. Make sure to give your sauce a stir another time before pouring it back in the pan.
Love cooking stir fry, but have been avoiding meat lately so this came in clutch! The flavors in this recipe really hit the spot. Made it last night and it came out great. Thank you!
Thanks Jay! So happy you enjoyed it 🙂
I have a question, do I need to press my tofu before cooking? Is it necessary?
Hello,
I recommend pressing your tofu (even it’s extra firm tofu) to get the BEST texture. Usually 15-20 minute is sufficient! It really helps remove the extra moisture so it gets crispier.
Let me know if you have more questions 🙂
Allie
Really enjoyed this one. Air fried the tofu and it was nice and crispy. That being said, next time I won’t add the tofu to the sauce mixture as doing that caused the tofu to lose all crispiness. The sauce is delicious! Definitely a keeper in our house!
Hi Karen! Thanks so much for your review – The addition of sauce will always cause the tofu to lose some crispiness, but it also adds to much flavor. You can also just drizzle the sauce on it too. 🙂