Mongolian Tofu (Crispy and Sticky)

Name: Mongolian Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 (14-ounce) block firm or extra-firm tofu (drained); 1 tablespoon soy sauce; 2 teaspoons neutral oil (like canola, vegetable, or avocado oil); ½ cup vegetable broth; ¼ cup soy sauce; ¼ cup water; ¼ cup brown sugar; 1 ½ tablespoons cornstarch; ⅓ cup cornstarch; 3 tablespoons neutral oil (like canola, vegetable, or avocado oil); 4 cloves garlic (minced); 1 teaspoon fresh ginger (minced); 2 scallions (sliced (for serving))

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This Mongolian Tofu is sweet, savory, and perfectly sticky. Crispy tofu is coated in a rich soy, garlic, and brown sugar sauce that tastes just like your favorite takeout dish, but made at home with simple ingredients. It comes together in just 25 minutes, making it an easy weeknight dinner that pairs perfectly with steamed rice.

Bowl of Mongolian tofu over rice topped with sesame seeds and scallions.

It's inspired by Mongolian beef, the classic takeout dish known for its sweet and savory sauce. For this version, I swapped the beef for tofu and kept the same flavors that make the original so good. The tofu turns crispy in the skillet and soaks up all that rich sauce, making it a delicious plant-based twist on a takeout favorite.

I love serving it over steamed rice and topping it with sesame seeds and sliced scallions. The rice soaks up the sauce and turns it into a really satisfying meal. It's great for a quick weeknight dinner when you're craving takeout-style flavors but want something homemade.

If you enjoy this recipe, check out some of my most popular tofu recipes: General Tso's Tofu, Sweet and Sour Tofu, and Tofu Stir Fry. They're reader favorites and all coated in a delicious sauce that pairs perfectly with rice.

What Makes This Mongolian Tofu So Good

It's simple, full of flavor, and perfect when you're craving takeout at home. Here's what makes it so good:

The tofu turns crispy in the skillet and soaks up the sauce beautifully.
The sauce is sweet and savory, just like your favorite takeout.
You only need simple ingredients that are easy to find at most grocery stores.
It's ready in about 25 minutes, so it's perfect for busy weeknights.
It's especially delicious served with steamed rice and topped with sesame seeds and scallions.

Mongolian Tofu Ingredients

Tofu: Firm or extra firm tofu works best because it holds its shape and becomes crispy when cooked. Press it before using to remove excess water. If you're not sure how to do it, check out my guide on how to press tofu.
Soy sauce: I used regular soy sauce, but low sodium soy sauce also works if you prefer a less salty flavor. Tamari is a good gluten-free alternative.
Neutral oil: Any neutral oil works well, such as canola, vegetable, sunflower, or avocado oil.
Vegetable broth: It adds extra flavor to the sauce, but water works too.
Water: Just regular water works perfectly for the sauce.
Brown sugar: Light brown sugar adds sweetness and a slight caramel flavor. Dark brown sugar works too.
Cornstarch: It coats the tofu and helps make it crispy. Arrowroot starch or potato starch can be used instead.
Garlic: Fresh garlic works best. If needed, use about ½ teaspoon of garlic powder and add it to the sauce mixture.
Ginger: Fresh ginger adds a warm, slightly spicy flavor. If needed, use about ¼ teaspoon of ground ginger and stir it into the sauce mixture.
Scallions: They add a fresh flavor and a little crunch when sprinkled on top. They're also known as green onions.

Find the full recipe with exact measurements in the recipe card below.

How to Make Mongolian Tofu

Tofu wrapped in a clean towel on a plate with a pot on top.

Press the tofu block by wrapping it in a clean kitchen towel and placing something heavy on top for 10 to 15 minutes to remove excess moisture. If you're not sure how to do it, check out my guide on how to press tofu.

Tofu cubes tossed with soy sauce and oil.

Cut the tofu into cubes and place them in a bowl. Add the soy sauce and oil and gently toss to coat. Set aside.

In a small bowl, whisk together the vegetable broth, soy sauce, water, brown sugar, and cornstarch until smooth. Set aside.

Transfer the tofu cubes to a large zip-top bag, add the cornstarch, seal the bag, and shake until evenly coated. You can also toss the tofu with the cornstarch in a bowl if you prefer.

Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden and crispy on all sides. Remove from the skillet and set aside.

In the same skillet, cook the garlic and ginger for 1 to 2 minutes, stirring constantly, until fragrant.

Stir the sauce again, pour it into the skillet, and cook for 2 to 3 minutes, stirring frequently, until it thickens.

Add the tofu back to the skillet and toss until well coated with the sauce. Serve immediately, top with the sliced scallions, and enjoy it over steamed rice with sesame seeds.

Bowls of Mongolian tofu and rice with sesame seeds, scallions, and chopsticks.

Serving Suggestions

This Mongolian tofu is especially delicious served over steamed rice, which soaks up all that sweet and savory sauce. I also like to finish it with a sprinkle of sesame seeds and sliced scallions for extra flavor and texture.

If you want to turn it into a bigger meal, serve it with my Vegan Fried Rice or start with my Vegan Spring Rolls for an easy takeout-style dinner at home. A bowl of my 15-minute Vegan Miso Soup also pairs really well with this dish.

How to Store and Reheat Leftovers

Refrigerator: Store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Freezing isn't recommended because the tofu can become spongy and the sauce may separate when thawed.
Reheating: Reheat the tofu in a skillet over medium heat for a few minutes until warmed through. You can add a splash of water or vegetable broth if the sauce has thickened too much. You can also reheat it in the microwave for about 1 to 2 minutes.

Frequently Asked Questions

Do I have to press the tofu?

Not necessarily. If you're short on time, you can skip this step and the recipe will still turn out well. However, pressing the tofu helps remove excess water so it gets crispier when cooked.

Can I bake the tofu instead of frying it?

Yes, you can bake it if you prefer. Spread the coated tofu on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 25 to 30 minutes, flipping halfway through, until golden and crispy.

How do I make tofu extra crispy?

Pressing the tofu well and coating it evenly with cornstarch are the keys to getting crispy tofu. Cooking it in a single layer and avoiding overcrowding the pan also helps it brown properly.

Can I add vegetables to Mongolian tofu?

Yes, vegetables work really well in this dish. Broccoli, bell peppers, snap peas, or mushrooms are great options and can be cooked in the pan before adding the sauce.

What does Mongolian tofu taste like?

Mongolian tofu has a sweet and savory flavor with a rich soy-based sauce. The tofu turns crispy on the outside and soft on the inside, soaking up all the delicious sauce.