This crispy Mongolian tofu is the vegan answer to the famous Chinese Mongolian beef. Crispy cubes of pan fried tofu are tossed in a sweet, salty spicy Mongolian sauce. My recipe uses simple ingredients that you probably already have in your pantry, and it comes together in under 30 minutes.
My Szechwan tofu recipe was so popular, that I decided to make a very similar, but less spicy version. Introducing Mongolian tofu! The base sauce is much the same, but the chili peppers are replaced with a soy sauce and brown sugar glaze.
It's absolutely delicious, and it's well suited to a midweek family meal.
Top Tip: You might also enjoy my tofu crumbles recipe.
Reasons You'll Love This Recipe
✅Mongolian tofu is a high protein vegan meal.
✅It's so much healthier than a Chinese takeaway.
✅The Mongolian sauce can be made with simple ingredients that you probably already have in your pantry.
✅If you love tofu marinades, this is a recipe you'll return to time and time again.
Ingredients
1.Tofu: Choose extra firm tofu for the crispiest tofu cubes. If you can't find extra firm tofu, go for firm tofu and press it (as directed in the recipe card). For more information on the suitability of tofu for a vegan diet, see Is Tofu Vegan? Everything You Need To Know.
2. Vegetable Oil: The best oil for this recipe is one that's neutral in flavor with a high smoke point. Canola, sunflower and peanut oil (if no one has an allergy) are all great choices.
3. Cornstarch: We'll be using cornstarch to coat the tofu before crisping it up in your fry pan. We'll also be using it to make a cornstarch slurry to thicken the Mongolian sauce.
4. Sriracha Sauce: Sriracha is a chili garlic sauce that's perfect in this recipe. It's really easy to find at the grocery store. You could also use sambal oelek.
5. Brown Sugar: Brown sugar is one of the main components of Mongolian tofu. A typical Mongolian sauce utilizes the power of brown sugar to caramelize when heated to wonderful effect. Having said that, you could also use coconut or date sugar.
6. Soy Sauce: I used soy sauce for this recipe, but you could also use tamari sauce if you're trying to keep this dish gluten free.
7. Ginger & Garlic: Ginger and garlic are flash fried to impart their flavor into the Mongolian sauce.
8. Scallions & Sesame Seeds: These are both optional (but recommended) toppings for you vegan Mongolian beef.
How To Make Crispy Mongolian Tofu
- Wrap your tofu in paper towels and put something heavy on top (like a cast iron pan). Leave the tofu to drain for 30 minutes. You can skip this step if your tofu is extra firm.
- While your tofu is being pressed, mix together the soy sauce, water, brown sugar and Sriracha sauce in a small bowl. Set aside.
- Whisk together your cornstarch slurry and set aside.
- Pat your tofu dry and cut into equal sized cubes.
- Add your cornstarch to a medium sized bowl. Put the tofu in the cornstarch and gently coat it.
- Heat your oil in a non stick saute pan. Using tongs, transfer the tofu to the pan. Cook until lightly crispy, turning them over frequently (5-7 minutes). Remove the tofu to a paper towel lined plate.
- Heat the remaining tablespoon of oil in the pan and saute the garlic and ginger for 30 seconds.
- Add your soy sauce mixture and stir to combine. Turn the heat down to low and allow the sauce to simmer for 2 minutes.
- Add the cornstarch slurry to the sauce and simmer until the sauce has thickened.
- Return the tofu to the pan and toss to coat in Mongolian sauce.
- Sprinkle with (optional) sesame seeds and scallions.
Serving Suggestions
🧡Serve over sticky rice.
🧡You could also serve Mongolian tofu over noodles.
🧡Serve with fresh Jerusalem salad, or even a spicy Korean cucumber salad.
🧡Serve with a fresh veg like air fryer zucchini or butternut squash.
Frequently Asked Questions
Yes, Mongolian tofu is vegan. Traditionally this Chinese dish contains tofu and sauce made of soy sauce and brown sugar. There's no animal derived ingredients in the traditional recipe.
Yes, tofu is simply pressed bean cured. Bean curd is derived from soy beans, which are plant based. Tofu is suitable for a plant based, vegan and vegetarian diet.
Craving More Easy Vegan Recipes?
📖 Recipe
Crispy Mongolian Tofu
Ingredients
For The Crispy Tofu
- 16 ounces tofu firm or extra firm
- 3 tablespoons cornstarch
- 3 tablespoons vegetable oil
For The Mongolian Sauce
- ½ cup soy sauce *or tamari for gluten free
- ½ cup water room temperature
- ¼ cup brown sugar packed
- 1¼ tablespoons Sriracha sauce or sambal oelek
- 1 tablespoon vegetable oil
- 3 cloves garlic
- 2 teaspoons ginger grated
For The Cornstarch Slurry
- 1 tablespoon corn starch
- 1 tablespoon water
Optional Toppings
- 1 teaspoon sesame seeds
- 1 scallion finely chopped on the diagonal
Instructions
- Wrap the tofu in paper towels and put something heavy on top (like a cast iron pan). Leave the tofu to drain for 30 minutes. You can skip this step if your tofu is extra firm.
- While the tofu is being pressed, mix together the soy sauce, water, brown sugar and Sriracha sauce in a small bowl. Set aside.
- Whisk together the cornstarch slurry and set aside.
- Pat the tofu dry and cut into cubes.
- Add the cornstarch to a medium sized bowl. Put the tofu in the cornstarch and gently coat it.
- Heat the oil in a non stick saute pan. Using tongs, transfer the tofu to the pan. Cook until lightly crispy, turning them over frequently (5-7 minutes). Remove the tofu to a paper towel lined plate.
- Wipe out the pan. Heat the remaining tablespoon of oil in the pan and saute the garlic and ginger for 30 seconds.
- Add the soy sauce mixture and stir to combine. Turn the heat down to low and allow the sauce to simmer for 2 minutes.
- Add the cornstarch slurry to the sauce and simmer until the sauce has thickened.
- Return the tofu to the pan and toss to coat in Mongolian sauce.
Optional Toppings
- Sprinkle with (optional) sesame seeds and scallions
Notes
- Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a wok or saute pan. I don't recommend microwaving crispy tofu, as it tends to go soggy in the microwave.
- This recipe can be made gluten free by substituting tamari sauce for the soy sauce.
Jo
Absolutely delicious! Thanks so much!
Keri Bevan
Hi Jo, So glad you liked it. Thanks for your feedback!