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Mongolian tofu in a white bowl with chopsticks.

Crispy Mongolian Tofu

Keri Bevan
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.
4.77 from 42 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner
Cuisine Chinese
Servings 3 servings
Calories 816 kcal

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

  1. 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.
  2. This recipe can be made gluten free by substituting tamari sauce for the soy sauce.

Nutrition

Calories: 816kcalCarbohydrates: 130gProtein: 36gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 2313mgPotassium: 146mgFiber: 10gSugar: 32gVitamin A: 49IUVitamin C: 32mgCalcium: 312mgIron: 9mg
Keyword Mongolian tofu, vegan Mongolian beef
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