This Mongolian Tofu is my vegan take on the classic Chinese Mongolian beef. It is coated in a lightly sweet and savory garlic-ginger glaze that perfectly clings to the tofu. It's delicious over rice or noodles! This recipe is about simple ingredients that come together in less than 30 minutes.
Tofu recipes like Grilled Chimichurri Tofu, Baked Pesto Tofu, and Everything Bagel Crispy Tofu are always popular.
I think people are always trying to find a way to flavor this culinary blank canvas.
Whether you’re a tofu pro or just trying to make it exciting, this Mongolian Tofu is yet another delicious way to turn simple tofu into something crave-worthy.
If you've been trying to find a tofu recipe you like and can make quickly on a weeknight, give this one a try.
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Why You'll Love This Recipe
- There are no hard-to-find ingredients and no complicated steps.
- You can make extra because it reheats really well. Great for meal prep.
- It is less greasy, more flavor-packed, and less expensive than takeout.
- It is totally customizable.
What Is Mongolian Tofu?
Mongolian tofu is a plant-based twist on the classic Mongolian beef, a dish often found in Chinese-American restaurants.
Like its meat-based counterpart, Mongolian Tofu is packed with flavor, thanks to a sauce that blends the umami richness of soy sauce with a light sweetness of brown sugar and the aromatic qualities of garlic and ginger.
Ingredient Overview
Cornstarch: Substitute with tapioca flour.
Tofu: Extra-firm tofu is ideal since it holds its shape while mixing. However, firm tofu can also work with minimal breakage - just stir gently. The key is to press out as much water as possible to keep it sturdy and absorb the flavors.
To make it gluten-free, use tamari instead of soy sauce.
See the recipe card for quantities and a list of all ingredients.
Variations
- Make it a stir-fry! Add vegetables like bell peppers, broccoli, mushrooms, and snap peas to the dish. For the perfect saucy balance, double the sauce so everything gets coated in that delicious Mongolian glaze.
- Freeze the tofu, then let it fully defrost. Repeat the freeze-thaw process if desired. This process enhances its texture, making it firmer, chewier, and more meat-like, perfect for absorbing flavors and holding up in hearty dishes like this one.
Instructions
Here is the process in pictures. See the recipe card for any details.
Step 1: Combine the marinade ingredients in a sealable container.
Step 2: Add the tofu and close. Toss around a few times until the tofu is coated. Set aside to marinate for 10 minutes.
Step 3: Make the cornstarch slurry by combining the cornstarch with water. Mix it well. Set aside.
Step 4: Add oil to the pan or wok and saute the tofu until golden brown. Work in batches for best experience and texture. Remove and set aside.
Step 5: To the leftover marinade, add the cornstarch slurry and an additional ¼ cup of water. Set aside.
Step 6: Remove the tofu from the wok and add the garlic, ginger, and white parts of the onion. Cook for about 30 seconds.
Step 7: Add the tofu back in and stir gently so it doesn't break apart.
Step 8: Add the leftover marinade and cook for a few minutes until the cornstarch has cooked and the sauce has thickened.
Top Tips
- Press the tofu if you're not using extra-firm. Pressing removes excess moisture, making for a better texture. To press tofu, wrap it in a clean kitchen towel, place it on a plate, and set a heavy object (like a cast-iron pan) on top for 15 minutes to drain excess water.
- If using extra-firm tofu, drain it and gently press out excess moisture with a clean towel - no need to press it.
- When adding back the tofu, gently toss it so it doesn't break apart.
- Double the sauce if you like it saucy by adding another batch of the marinade to it. Remember to double the slurry and water, too.
- To make the sauce less thick, you can also reduce the slurry to one tablespoon of cornstarch mixed with 2 tablespoons of water.
Serving Suggestions
- Serve over steamed jasmine or brown rice.
- Add a side of steamed broccoli or bok choy for some greens.
- Wrap the Mongolian tofu in a cold lettuce wrap.
- It goes great with a cool cucumber salad like Asian Spicy Cucumber Salad.
Recipe FAQS
Yes, but it's best served fresh. If needed, you can fry the tofu and prepare the sauce separately, combining them when you're ready to serve.
Extra-firm tofu is best in this recipe, but if you prefer a softer texture, you can use firm tofu. Just be extra careful when frying, and don't forget to remove excess moisture by wrapping the block in a clean kitchen towel and placing a heavy object like a pan on top.
No. As long as you cook the sauce properly after adding the sauce with the cornstarch slurry, you won’t taste the cornstarch at all. The key is to let it simmer for a minute or two so the starch fully activates, thickening the sauce into that glossy, restaurant-style glaze.
Got a minute? I'd love for you to comment and rate the recipe for Mongolian Tofu. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mongolian Tofu
Equipment
Ingredients
Marinade
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 heaping tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
Cornstarch Slurry
- 2 tablespoons cornstarch
- 3 tablespoons water
Mongolian Tofu
- 1 block extra firm tofu or firm tofu drained and cubed (if using 'firm', press for 15 minutes)
- 2-3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated; or three frozen ginger cubes
- 4 green onions sliced - seperate the green and white parts
- ¼ cup water
- 1 teaspoon sesame seeds optional, for garnish
Instructions
- Prepare the Tofu: If using extra-firm tofu, simply drain and pat dry. If using firm tofu, wrap in a towel, placing on a plate, and weighing it down for 15 minutes to remove excess moisture. Cut into cubes.
- Marinade: Combine all the marinade ingredients into a medium-sized container with a secure lid. Add the cubed tofu, secure the lid, and gently toss around a few times. Let sit for about 10 minutes while you prepare the other ingredients.
- Make the Cornstarch Slurry: Make the slurry by combining the cornstarch with the water. Mix well until all cornstarch is dissolved. Set aside.
- Crisp the Tofu: Heat vegetable oil in a large pan or wok over medium heat. Separate the tofu from the marinade, reserving the marinade for the next step. Fry the tofu cubes until golden brown on all sides - about 5 minutes. You will need to work in batches for the best browning results. Remove and set aside.
- Leftover Marinade: To the leftover marinade, add the cornstarch slurry and an additional ¼ cup of water. Set aside.
- Saute Aromatics: In the same pan you used for the tofu, sauté garlic, ginger, and the whites of the green onions until fragrant - about 30 seconds to a minute. You may need to add another tablespoon of oil so use your judgement.
- Add Tofu: Add the tofu back to the pan and mix with the garlic mixture, careful not to break up the tofu.
- Add Sauce: Add the leftover marinade. Allow it to heat up while you stir it all together gently. Cook until the cornstarch cooks and the sauce thickens, about 2-3 minutes.
- Serve & Enjoy: Garnish with sesame seeds and the remaining green onions. Serve over rice or noodles.
Regi Pearce says
This Tofu Mongolian is delicious! The tofu is coated in that sticky-sweet-savory glaze, and I love it. I also love how easy it is to customize. We like adding bell peppers and broccoli for extra crunch and occasionally a hot pepper if it's on hand. It's definitely better than takeout.