mongolian tofu

Calling all tofu lovers, this Sticky Mongolian Tofu and Broccoli Stir Fry is for you! The slightly sweet yet savory marinated tofu is coated in cornstarch, pan-fried, and then tossed in a thick, sticky sauce. The end result is a slightly crispy, sticky, salty, and savory vegan tofu broccoli stir fry that’s reminiscent of Mongolian Beef.

Sticky Mongolian Tofu and Broccoli

vegetable oil or canola oil

red chili peppers, optional

scallions (green onions), cut into 1” pieces

baby broccoli

cornstarch

Optional- Splash of Dark Soy Sauce,

15 oz block extra firm tofu

cornstarch or potato starch

dark brown sugar

vegetable broth

soy sauce

ginger

garlic, minced (about 1 tbsp)

In a shallow bowl or air tight container...

In a shallow bowl or air tight container (like a Tupperware), mix the marinade ingredients together (brown sugar, vegetable broth, soy sauce, ginger and garlic).

Drain the block of tofu and pat dry.

Slice the tofu into 2” x ¼” rectangles....

Slice the tofu into 2” x ¼” rectangles. Gently pat dry again with paper towels or a kitchen towel once cut. 

Add the tofu to the marinade, and gently...

Add the tofu to the marinade, and gently mix so all the pieces are coated. Cover and let marinate in the fridge for at least 30 minutes, preferably 4 hours / or overnight. 

Once the tofu has marinated, scoop it out...

Once the tofu has marinated, scoop it out of the container into a medium sized bowl. Set the remaining marinade aside for later. 

Sprinkle the cornstarch (or potato starch) on the...

Sprinkle the cornstarch (or potato starch) on the marinated tofu. Gently toss to coat all the pieces. 

Heat the vegetable oil in a work or...

Heat the vegetable oil in a work or large non-stick pan over medium heat. 

Add the chili peppers (if using), chopped scallions,...

Add the chili peppers (if using), chopped scallions, broccoli and marinated/coated tofu. Stir fry on medium heat for 7-8 minutes, stirring occasionally. The tofu should be golden brown on all sides. 

TIP: Make sure the tofu is in a...

TIP: Make sure the tofu is in a single layer! If the pan is too small, do multiple batches. The tofu won't get crispy if the pan is crowded.

While the tofu cooks, make a cornstarch slurry...

While the tofu cooks, make a cornstarch slurry by combining 1 tbsp of cornstarch with 1 tbsp water in a small bowl. Mix well so there are no lumps.

Add the remaining marinade to a small saucepan...

Add the remaining marinade to a small saucepan over low heat. Then, add the cornstarch slurry. Stir for 1-2 minutes. It should thicken immediately.

Decrease the heat of the wok to medium-low....

Decrease the heat of the wok to medium-low. Pour the thickened sauce over the tofu. You can remove the broccoli prior to adding the sauce if you’d like.

Optional- add a splash of Dark Soy Sauce...

Optional- add a splash of Dark Soy Sauce for color and taste.

Cook on medium-low heat for 2-3 minutes or...

Cook on medium-low heat for 2-3 minutes or until the sauce thickens more and the tofu is evenly coated. Fry for an additional 2 minutes on medium-high heat to re-crisp the tofu. 

Serve over white rice and garnish with toasted...

Serve over white rice and garnish with toasted sesame seeds, cilantro or more scallions.

https://mediavine-res.cloudinary.com/video/upload/xpfetdzjrtf32bwnela9.mp4

Mongolian Tofu Stir Fry with Broccoli

Crispy Mongolian Tofu inspired by u0022Mongolian Beefu0022 commonly served at Chinese-American restaurants. 

Crispy Mongolian Tofu

block medium -firm tofu, frozen-and-thawed twice

dark brown sugar (or light brown sugar)

water

ginger,

garlic, finely minced

scallion, segmented

chilis, seeds removed u0026 segmented

white sesame seeds,

Prepare the Tofu: For this recipe, we're working with twice frozen-and-thawed tofu. As the name suggests, the tofu has been frozen, thawed, frozen again, and completely thawed again. Using a heavy object or a tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. At the end of the pressing, the height of the tofu should have halved. Using your fingers, pull away chunks of the tofu (I tend to think about strips). You should get chunks that aren't completely even and look naturally pulled. Carefully place the tofu pieces in a ziplock bag along with cornstarch. Shake the bag to evenly coat all the tofu pieces.

Fry the Tofu: In a wok/pan, heat up a generous amount of vegetable oil on medium-high heat (think about shallow-frying). Once the oil is hot, fry the tofu pieces until each side becomes golden-brown and crispy. Remove from the oil and drain on a kitchen towel to remove excess grease. Set aside.

Make the Sauce: Heat up a clean wok/pan on medium heat. Start the sauce by frying together the minced garlic, ginger, dried chilis, and brown sugar. Keep stirring and heating until the sugar is melted and caramelized, around 3-4 minutes. Deglaze the wok/pan with the soy sauce and water. The sugar is likely to harden and clump up, but just keep stirring until it dissolves again. Reduce this sauce for around 2 minutes and finish it with the thickening agent (cornstarch slurry). If the sauce wasn't already boiling, bring it up to a light boil and it should thicken up nicely.

Finish the Dish: Remove the wok/pan from the heat and add the crispy tofu back into the sauce. Add the scallion segments as well. Stir to coat evenly. Finish with a sprinkle of white sesame seeds. Enjoy warm with rice.

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Sticky Mongolian Tofu and Broccoli

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Top 2 mongolian tofu recipes from across the web

The most viewed mongolian tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sticky Mongolian Tofu and Broccoli

Crispy Mongolian Tofu

The most viewed mongolian tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine