Mongolian Tofu Recipe

Hey vegan-friendly faces! Today we’re making an Asian delicacy, a Mongolian Tofu Recipe. This recipe is a vegan version of the Mongolian Beef recipe.

I know what my Asian readers are perceiving. I know it sounds like I am presenting a recipe from the kitchen of Sub-continent Muslim Mongol Emperors Palace.

Turkish maybe guess that this recipe originated in the kitchens of Mongols. Wait! This recipe actually doesn’t belong to any of these, but you may assume it so for your likeness. It is a Chinese-Taiwan recipe but the original one is a Chinese takeout Mongolian Beef dish. This recipe is modified for vegans.

Vegan Mongolian Tofu Recipe

I have been experimenting in the kitchen since I was in high school. My family member requested me a vegan version of the recipe. He resides in China and usually eats it every next day.

When he visited his hometown, he craved for more. I finally decided to help him out. I cooked for him and he loved it. Then, I thought to share with you guys as well. There may be many vegans looking for this recipe.

At first, I looked for omitting beef and adding a vegan option. Tofu is the best replacement for beef I thought of. It will taste good and will give you crispy crunches as well. For this, you may need to extract most of the moisture from the tofu. More dried tofu, more crispy. The sauce is easy to prepare at home.

Mongolian Tofu is basically the result of the tastes of Taiwan and China. The preparation time for this recipe is 15 min and the cooking time is also 15 min. On the whole, 30 min to go with this recipe.

Cook this recipe in the dinner as the main course for your sweet guests. Scroll down the page for viewing ingredients and directions for cooking Mongolian Tofu.

Pin the image below if you like this Mongolian Tofu Recipe!

Ingredients

Here is the list of ingredients that you should have on hand for cooking Mongolian Tofu.

  • Extra-firm tofu – 14 oz
  • Low sodium soy sauce – 3 tbsp
  • Rice Vinegar – 2 tbsp
  • Hoisin sauce – 2 tbsp
  • Sugar – 2 tbsp
  • Corn starch – 4 tbsp
  • Asian Garlic paste – 1 tsp
  • Garlic Cloves – 2 (minced)
  • Coconut oil – 2 tsp
  • Green Onions – 6
  • Carrots (Shredded) – ½ cup

Directions

  1. Using a tofu press or paper towels, press the tofu completely. Simply sandwich the tofu between a few layers of paper towel and put a weighted item on it. Allow for 15-20 minutes of resting time to eliminate some of the extra liquid. This will aid in the crisping of the tofu. After that, cut the cubes into 3/4-1 inch sizes.
  2. Let’s prepare the sauce. Take a bowl and add all the ingredients of the sauce including ginger, garlic, vinegar, sugar, hoisin, and soy sauce. Also add corn starch (1 teaspoon), and Asian garlic chili paste.
  3. Put a cooking pan over medium heat. Sprinkle corn starch on the tofu. Add oil to the pan and then add cornstarch stuffed tofu. Cook them for four to five minutes. Or at least cook until all sides turn crispy. After tofu is cooked, add in onion, carrots and prepared sauce. Keep stirring for 4 minutes more. The sauce will become thick and onions get tender. You need to now stir when needed. Add fresh chopped parsley as desired.

Nutrition Value

Per each serving, you will get 171kcal of calories, 8 grams of fat, 15 grams of carbs, and 11 grams of proteins. There is no cholesterol.

Cooking Tips or Recipe Variations

  • You can also fry the tofu and then use them in the main recipe.
  • Add more veggies for more nutrition and varied taste.
  • You can garnish the Mongolian tofu with sesame seeds as well.

FAQs

For how many days I can store my Mongolian Tofu?

Cooked tofu can last longer than uncooked. For storing your cooked tofu, you should remember some important things. The main reminder is that DON’T FREEZE IT. Tofu is not freezer friendly.

Well, it doesn’t become unhealthy on a freezing but the texture is affected. It will become hard to swallow later. Hence, first, avoid cooking too much. Cook as much as required and if still some are left, store them in the fridge. Storage time should not exceed 2 to 3 days. It will have a bad effect on the taste.

What should be preferred? Rice or Noodles?

Before stepping into the kitchen for preparing the dish, first, make your mind whether you like to enjoy it along with rice or noodles? Will you serve it with rice or noodles as a side dish? You could serve this as a side dish, but I believe it needs to be your main course dish.

I would recommend using whatever you already have on hand; if you have rice on hand, use it. But what if you don’t have any rice or noodles in the kitchen? Which would you choose? To be honest, both go wonderful with Mongolian Tofu, so it comes down to which is easier to find in a healthy way for me. I prefer brown rice as I always buy them. Brown rice noodles are a good choice for nutritious noodles.

Can I force press the tofu to extract liquid?

No, don’t force press the tofu as it will affect the shape and tenderness of the tofu. Let gravity do this job on its own.

Both tofu lovers and vegans craving for Chinese should try something new, this Mongolian tofu recipe is a great option. They are packed full of flavor and are also very simple to make. All you need to do is follow the recipe, and you will be enjoying a delicious meal in no time.

We hope that you enjoy these recipes, and we also hope that you share them with your friends and family. Leave us a comment that who suggested you to cook Mongolian Tofu? Is there any vegan at your place who often asks for vegan versions? Comment us your favorite recipe from our blog.

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