Mongolian Tofu
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
50 mins
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Servings
4 Servings
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Calories
141 kcal
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Course
Main Course
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Cuisine
Asian
Mongolian Tofu
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A sweet, sticky, savoury, and spicy Mongolian tofu dish that will knock your socks off. Crispy tofu gets smothered in a thick and delicious Mongolian sauce that is sure to satisfy!
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Ingredients
For the tofu
- 12 ounces (340 grams) extra firm tofu
- 2 tablespoons low-sodium soy sauce or Tamari for gluten-free
- 2 tablespoons tapioca flour or tapioca starch
For the Mongolian sauce
- ½ cup low-sodium soy sauce or Tamari for gluten-free
- ½ cup water
- 3 tablespoons maple syrup
- 3-4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons tapioca flour
For serving (optional)
- brown rice
- green onion, chives, scallions, sesame seeds
Instructions
Press the tofu
- Cut your tofu into half-inch cubes. Then arrange some paper towels or a clean dish towel on a cutting board and place the tofu cubes in a single layer on top. Now add more paper towels on top of the cubes and place another cutting board, flat plate, or baking sheet on top. Finally, place something very heavy on top like a cast-iron skillet or a heavy book. Press like this for 15 minutes while you prepare the remaining ingredients.
For the Mongolian tofu
- Preheat your oven to 425°F/218°C convection bake and line a baking tray with parchment paper.
- Place the pressed tofu cubes in a large mixing bowl and add the 2 tablespoons of soy sauce, and mix well. Then add the 2 tablespoons of tapioca flour and mix again.
- Arrange the tofu in a single layer with space in between each piece on your baking tray. Bake for 15 minutes, then flip the cubes and bake for another 10 minutes or until desired crispiness is reached.
- While the tofu is baking, prepare the Mongolian sauce. Add all the sauce ingredients to a large pan or wok and whisk to combine. Bring to a simmer over medium heat and whisk often until thickened, approx. 3 minutes.
- When the tofu is baked, transfer the pieces to your pan with the sauce and give it a gentle stir.
- Serve immediately with a sprinkle of sesame seeds and brown rice or side/s of your choice.
Notes
- Leftovers keep refrigerated in a sealed container for 3-4 days. The sauce will thicken as it cools, so add the Mongolian tofu to a pan with a few splashes of water to loosen it up while reheating.
- Don't forget to press your tofu for the best texture. Use my quick press method or you may use a tofu press if you have one.
- Try and cut your cubes as uniformly as possible for even cooking.
- Arrange the cubes in a single layer on your baking sheet with space in between each piece so they do not stick together and crisp up nicely.
Nutrition Information
Show Details
Calories
141cal
(7%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
2g
(3%)
Sodium
1394mg
(58%)
Potassium
320mg
(9%)
Fiber
0.5g
(2%)
Sugar
10g
(20%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141cal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Sodium | 1394mg | 58% |
| Potassium | 320mg | 7% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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