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    Home > Vegan Entrees

    Mongolian Tofu

    By Nandor Barta on 04/10/2024 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Ready to serve hot in less than 30 minutes, this easy Mongolian tofu is a delicious option for a quick weekday or weeknight meal. This recipe is inspired by the popular Mongolian beef stir-fry, using crispy, seasoned tofu and a sweet and salty sauce that will make you want to lick your fingers!

    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion. A hand is holding chopsticks and is about to grab a piece.

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    If you thought that tofu was just a bland, flavorless, and boring source of protein, think again! There are countless ways to marinate and serve tofu that will have your taste buds dancing. If the thought of flavor-packed, crispy tofu sounds good, you will surely love our hoisin tofu, sticky baked harissa tofu, and baked chili miso tofu bites.

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More marinated tofu recipes
    • Mongolian Tofu

    What to expect?

    Believe it or not, Mongolian tofu has nothing to do with Mongolia! On the contrary, it is the vegan version of Mongolian beef, a popular Taiwanese dish commonly served with scallions and vegetables and served over rice or noodles.

    In this easy Mongolian tofu recipe, we take firm tofu, hand-shred it, toss it in a sweet and savory sauce, and then pan-fry it to crispy perfection. The torn edges help to make the tofu even crispier, providing the perfect amount of crunch when you sink your teeth into it. It is a simple and easy-to-follow recipe, requiring just 10 minutes of prep time and 15 minutes of cooking time.

    At the end of this recipe, we provide even more ways to prepare and cook your tofu to customize it to your preferences.

    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion.
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    Ingredients

    The ingredients to make vegan Mongolian tofu are quite simple and do not require that you go out of your way to find them. We have even provided a few alternatives to make it more accessible to everyone!

    Ingredients of hoisin tofu in small bowls like tofu, sugar, starch, soy sauce, oil, minced garlic, ginger, water, molasses, and sriracha
    • Firm tofu – You can also use extra firm tofu.
    • Soy sauce – For a gluten-free alternative, use tamari sauce.
    • Vegetable oil – Sesame oil is another option.
    • Corn starch – You can use tapioca starch as an alternative.
    • Water – You will need lukewarm water for the sauce.
    • Cane sugar 
    • Molasses 
    • Ginger (minced)
    • Garlic cloves
    • Sriracha – Any other chili paste works just as well.
    • Scallions (chopped) – Optional; to top the tofu. You can also use green onions.
    • Sesame seeds – Optional; to top the tofu.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Pressing tofu

    Use firm tofu and press it. I used my trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read my complete guide on how to press tofu and my honest review of TofuBud.

    Making Mongolian tofu

    1. Using your fingers, slowly and gently tear apart the tofu. You can do so by tearing them in half or by tearing off large pieces and then tearing them into bite-size tofu pieces.
    2. Peel and mince the garlic cloves and ginger.
    3. Pour the soy sauce over the tofu piece and stir gently, taking care not to break the tofu. Let the tofu rest for a couple of minutes, then drain any excess soy sauce.
    white tofu pieces in dark soy sauce
    1. Add two tablespoons of cornstarch and evenly mix it with the sauce, again taking care not to break the tofu.
    Light brown torn tofu pieces with a heap of white powder in a glass bowl.
    1. In a pan, heat three tablespoons of vegetable oil. Once it is hot, add the tofu and fry each side for 2-3 minutes. Once fried, move them to a paper towel to absorb the excess oil.
    Light brown torn tofu pieces in a white frying pan.
    1. Heat the remaining tablespoon of vegetable oil over medium heat in a separate pan, then add the minced garlic and ginger. Consistently stir for 1-2 minutes, ensuring it does not burn.
    Minced ginger in a white frying pan.
    1. Add the soy sauce, ¼ cup of lukewarm water, molasses, sriracha, and sugar. Stir the mixture well and bring it to a boil.
    A white frying pan with different dark liquids and spices.
    1. In a separate bowl, combine one tablespoon of cornstarch with three tablespoons of water, then add it to the soy sauce mixture. Stir constantly until the sauce thickens.
    A white frying pan with different dark liquids and spices. A small bowl with white slurry is next to it.
    1. Add the fried tofu pieces and evenly coat them with the sauce. Serve them hot.
    Brown sticky tofu pieces in a white frying pan.

    Cooking tips

    • Coat the tofu while the Mongolian sauce is still hot – The sauce sticks to the tofu more evenly when hot versus when it is cold. If the sauce cools, reheat it in a pot over medium heat. Avoid high heat; it can alter the cornstarch and thin out the sauce.
    • Do not overcrowd the pan – Adding too much tofu to the hot oil at once will lower the oil’s temperature, requiring more cooking time. While waiting for the oil to return to the right temperature, the tofu will continue to soak up the oil. If the intensity of the sizzling slows down or stops altogether, you have likely added too much to the pan. 
    • Coat the tofu in batches – When adding the fried tofu to the sauce, coat them on a per-serving basis, especially if the pan is not large enough to cover them all evenly. We recommend adding one serving of sauce to a warm skillet or pan, then tossing it well with one serving of the fried tofu.
    Cover of our tofu marinades ebook showing 4 tofu cubes and overlay text

    ⇒ Get 7 flavorful tofu marinade recipes as printable recipe cards here ⇐

    Variations

    In this recipe, we use hand-shredded tofu, mix it in the sauce, then pan-fry it. However, there are many different ways to prepare and cook your tofu. Here are a few variations you can try:

    • Different preparation methods – Instead of hand-shredding your tofu, you can make tofu steak, thin-sliced tofu, or cut your tofu into cubes or triangles. Find more techniques in our list of 10 ways to prepare tofu.
    • Different cooking methods – There are a few alternative ways to make crispy tofu, including air-fried, baked, and deep-fried. See our guide on making crispy tofu for the pros and cons of each method. For even more cooking methods, refer to our guide with 11 ways to cook tofu. 
    • Different marinated tofu recipes – There are countless ways to marinate your tofu. Our marinated tofu favorites are harissa tofu, teriyaki tofu, and chili miso tofu. You can find even more ideas in our list of tofu marinade recipes.
    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion.

    Serving ideas

    Once your tofu is seasoned, fried, and coated, the next step is figuring out what to serve it with! Here are several delicious serving ideas for your Mongolian tofu:

    • With vegetables – This dish pairs great with stir-fried broccoli, yellow or red bell peppers, yellow onion, or green beans. You can also try it alongside our roasted asparagus and mushrooms, sauteed julienned carrot, or roasted cauliflower.
    • With grains – Serve over steamed or fried rice, brown rice, quinoa, buckwheat, or cauliflower rice.
    • With noodles – Serve it with a side of noodles of your choice. Try it with our miso soba noodles or Thai glass noodle salad. 
    • With a salad – A fresh and crisp green salad is a nutritious side to serve with Mongolian tofu.
    • With heat – If you like heat, sprinkle on some cayenne pepper or red pepper flakes. 
    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion.

    Equipment

    • Tofu Press – We use a TofuBud* for this recipe, but you can choose any tofu press or DIY method.
    • Cast iron skillet or non-stick frying pan

    Storing tips

    Crispy, sticky Mongolian tofu is best served fresh and hot on the same day. However, in case you have leftovers, here is the best way to store and save it for later:

    In the refrigerator: Once cooled, store the leftover tofu in an airtight container in the fridge for up to three days. For the crunchiest texture, use it within 24 hours, as it will become dry and soggy over time.

    In the freezer: Although it is okay to freeze tofu before cooking it to achieve a “meaty” texture, we do not recommend freezing it after cooking it.

    Reheating: To maintain a crispy texture, reheat marinated tofu on a baking sheet in the oven or a toaster oven. We do not recommend reheating it in a microwave.

    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion.

    FAQs

    Can I make Mongolian tofu ahead of time?

    You can prepare the sauce in advance and freeze it until you are ready to use it. Once the sauce is cooled, store it in an airtight container and place it in the refrigerator for 1-2 weeks or in the freezer for up to three months. When ready to use it, reheat it on the stove over low heat, stirring frequently.

    Can I make Mongolian tofu without cornstarch?

    The cornstarch coating is not necessary. However, it helps the seasonings to stick more, helps prevent dryness, and adds to the tofu’s crunchy texture. If you do not have cornstarch, you can use tapioca flour or arrowroot starch as an alternative.

    Can I marinate Mongolian tofu overnight?

    You can marinate the tofu in the sauce overnight, but we do not recommend adding the cornstarch coating until the day you plan to cook it.

    More marinated tofu recipes

    Looking for more tofu marinade recipes? Here are our favorite ones. See also our list of 35 tofu recipes for even more tasty variations!

    • White bowl with yellow-brown tofu bites
      Baked Chili Miso Tofu Bites
    • White bowl from above with white rice topped with thin dark brown tofu slices with charred edges, green beans, chopped red bell pepper and sprinkled with white sesame seeds. Light brown chopsticks are placed on the side.
      Sticky Teriyaki Tofu (Copycat Pei Wei)
    • Triangle-shaped tofu slices in a red sticky glaze with freshly chopped green mint, sesame seeds on black plate
      Sticky Baked Harissa Tofu
    • Light grey round plate with a brown, shiny tofu slice topped with a chopped green herbs served with baked half potatoes and roasted asparagus
      Tofu Steak with Chimichurri Sauce

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    Brown sticky tofu pieces served on top of white rice on a black plate. It is sprinkled with black and white sesame seeds and scallion. A hand is holding chopsticks and is about to grab a piece.

    Mongolian Tofu

    Nandor Barta
    Ready to serve hot in less than 30 minutes, this easy Mongolian tofu is a delicious option for a quick weekday or weeknight meal. This recipe is inspired by the popular Mongolian beef stir-fry, using crispy, seasoned tofu and a sweet and salty sauce that will make you want to lick your fingers!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Servings 4 servings
    Calories 133kcal

    Equipment

    • TofuBud (pressing tofu in 15 minutes)
    • Simple tofu press
    • our Cast-iron Skillet by UnoCasa

    Ingredients
     
     

    • 10 oz Firm tofu
    • 2 Tbsp Soy sauce
    • 4 Tbsp Vegetable oil
    • 2 Tbsp Corn starch
    • ¼ cup Soy sauce
    • ¼ cup Lukewarm water
    • 2 Tbsp Cane sugar
    • 2 tsp Molasses
    • ½ tsp Ginger minced
    • 2 cloves Garlic
    • ½ tsp Sriracha (or any other chili paste)
    • 1 Tbsp Corn starch for slurry
    • 3 Tbsp Water for slurry
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    Instructions
     

    • Use a firm tofu and press it. 
    • Use your fingers and tear the tofu slowly and gently. You can tear them first in half or tear off larger pieces, then create bite-size tofu at the end.
    • Peel and mince garlic and ginger.

    Marinating and frying

    • Pour 2 Tbsp soy sauce on tofu pieces. Stir gently not to break the tofu. Let them rest for a couple of minutes. Drain any excess soy sauce.
    • Add 2 Tbsp cornstarch and mix it evenly; again, try not to break the tofu.
    • In a pan heat up 3 Tbsp vegetable oil. Once it is hot, add tofu pieces. Fry each side for 2-3 minutes. Once ready take them out to a paper towel to absorb excess oil.

    Making Mongolian tofu

    • In a pan add 1 Tbsp vegetable oil. On medium heat add minced garlic and ginger. Stir constantly for 1-2 minutes. Make sure it doesn’t burn.
    • Add soy sauce, ¼ cup water, molasses, sriracha and sugar. Stir well and bring it to a boil.
    • Combine 1 Tbsp cornstarch with 3 Tbsp water. Then, add it to the sauce. Stir constantly until it thickens.
    • Add in the fried tofu and coat them with the sauce evenly.
    • Sprinkle some chopped scallions and sesame seeds on top.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    Nutrition

    Nutrition Facts
    Mongolian Tofu
    Amount Per Serving (1 serving)
    Calories 133 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Sodium 1323mg58%
    Potassium 112mg3%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 9g10%
    Protein 9g18%
    Vitamin A 74IU1%
    Vitamin C 0.5mg1%
    Calcium 105mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
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