Rice Free Vegan Mongolian Tofu
Total time40 min
Prep time20 min
Cook time20 min
4.6(5)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 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
- 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
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
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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