Mongolian Tofu Stir Fry

4.98 from 49 votes

Mongolian Tofu Stir Fry combines crispy baked or air-fried tofu with a savory, umami-rich sauce, creating a colorful and aromatic dinner with a unique fusion of Mongolian flavors.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Diet: Vegan

Servings:

Calories: 178kcal

Author: Allie Petersen

Ingredients

16 oz extra firm tofu drained and pressed for 20 minutes
1 tablespoon cornstarch
½ tsp garlic powder

Mongolian Sauce

drizzle extra virgin olive oil
2 diced green onions mostly the white and light green portion
2 tablespoon brown sugar
3 tablespoon soy sauce
2 cloves garlic minced
1 teaspoon ginger paste or 1 teaspoon finely minced ginger
½ teaspoon red pepper flakes* omit or use less if you don't like spice
½ tablespoon corn starch + ⅓ 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 ½ -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 tablespoon cornstarch, ½ teaspoon 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 tablespoon brown sugar, 3 tablespoon soy sauce, ½ teaspoon red pepper flakes*, ½ tablespoon corn starch + ⅓ 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 teaspoon ginger paste
Stir in your veggies. Serve over rice if desired. Enjoy!

Notes

⭐️This sauce is slightly spicy with the addition of red pepper flakes. If you do not like spice or want it less spicy, either omit the red pepper flakes or use ¼ teaspoon instead of ½ tsp.

Other tips:

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.

Nutrition