Low Sugar Vegan Mongolian Tofu

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
See all
3 tbsp cornstarch
¼ tsp salt
¼ tsp black pepper
3 tbsp neutral oil, divided

For the sauce

⅓ cup low-sodium soy sauce
⅓ cup packed brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
¼ cup water
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tsp sesame oil
½ tsp red pepper flakes
1 tsp cornstarch
6 scallions, cut into 1-inch pieces (green parts only)

For serving

1 tsp sesame seeds (optional)
steamed white rice, for serving

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan for at least 5 minutes, until the surface feels dry to the touch. Cut the tofu into 1-inch cubes.
2
In a mixing bowl, whisk together the soy sauce, brown sugar, water, grated ginger, sesame oil, and red pepper flakes until the sugar dissolves. Whisk in 1 tsp cornstarch until smooth. Set the sauce aside.

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