Vegan Mongolian Tofu

Total time40 min

Prep time20 min

Cook time20 min

4.6

(5)

Crispy, saucy, and deeply satisfying, this plant-based take on a takeout classic delivers everything you want from Mongolian beef — just without any meat in sight. Extra-firm tofu is pressed dry, tossed in cornstarch, and pan-seared until each cube is golden and crackling on the outside, giving you that irresistible texture that holds up beautifully once it hits the sauce. The sauce itself is the real star: low-sodium soy sauce, brown sugar, fresh ginger, garlic, and a hit of red pepper flakes come together into something sticky, glossy, and just a little bit spicy. Because every ingredient here is entirely plant-based, there's no need to scrutinize labels or swap anything out — it works exactly as written. Bright scallion greens get tossed in at the end so they stay fresh and a little crisp against the rich, caramelized sauce. Served over steamed white rice with a scatter of sesame seeds, this makes four generous portions that feel like a proper restaurant meal. It's the kind of weeknight dinner that will have everyone at the table asking when you're making it again.

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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

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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