Mongolian Tofu

MONGOLIAN TOFU

Mongolian Tofu is a vegan and vegetarian version of the popular Chinese-American Mongolian beef recipe. It's healthy, packed with plant protein and has an impressively crispy and "meaty" texture.

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•Super firm tofu •Olive oil •Corn starch •Garlic and onion powder •Salt and pepper •Garlic cloves •Fresh ginger •Low-sodium soy sauce •Rice wine vinegar •Pure maple syrup •Water

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Pat the tofu with paper towels, then tear it into larger chunks and place it in a bowl. Mix all of the ingredients for the corn starch coating and pour it over the tofu. Place a lid on the bowl and shake it up to coat the tofu

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In a wok, heat up the oil and shallow fry the tofu until golden and crispy. This can take up to 10 minutes.

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Once finished, place the tofu on a plate covered with paper towels to absorb the extra oil.

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On low heat, sautee the garlic and ginger for about a minute. In a separate bowl, mix the sauce ingredients except for the water and corn starch. Pour the sauce into the wok and turn up the heat.

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Mix the water and corn starch completely. When the sauce mixture starts to bubble, mix in the corn starch mixture. As soon as its thick, remove it from the heat.

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Coat the crispy tofu in the sauce.

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MONGOLIAN TOFU

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Mongolian Tofu is a vegan and vegetarian version of the popular Chinese-American Mongolian beef recipe. It's healthy, packed with plant protein and has an impressively crispy and "meaty" texture.

Mongolian Tofu is a vegan and vegetarian version of the popular Chinese-American Mongolian beef recipe. It's healthy, packed with plant protein and has an impressively crispy and "meaty" texture.

•Super firm tofu •Olive oil •Corn starch •Garlic and onion powder •Salt and pepper •Garlic cloves •Fresh ginger •Low-sodium soy sauce •Rice wine vinegar •Pure maple syrup •Water

•Super firm tofu •Olive oil •Corn starch •Garlic and onion powder •Salt and pepper •Garlic cloves •Fresh ginger •Low-sodium soy sauce •Rice wine vinegar •Pure maple syrup •Water

INGREDIENTS

Pat the tofu with paper towels, then tear it into larger chunks and place it in a bowl. Mix all of the ingredients for the corn starch coating and pour it over the tofu. Place a lid on the bowl and shake it up to coat the tofu

STEP 1

In a wok, heat up the oil and shallow fry the tofu until golden and crispy. This can take up to 10 minutes.

STEP 2

Once finished, place the tofu on a plate covered with paper towels to absorb the extra oil.

STEP 3

On low heat, sautee the garlic and ginger for about a minute. In a separate bowl, mix the sauce ingredients except for the water and corn starch. Pour the sauce into the wok and turn up the heat.

STEP 4

Mix the water and corn starch completely. When the sauce mixture starts to bubble, mix in the corn starch mixture. As soon as its thick, remove it from the heat.

STEP 5

Coat the crispy tofu in the sauce.

STEP 6

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Click the link below for the full, printable recipe!