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Mongolian tofu served over rice with scallions and sesame seeds.
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Mongolian Tofu

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Chinese
Diet: Vegan
Servings: 4
Calories: 318kcal
Author: Iosune Robles

Ingredients

For the tofu:

  • 1 (14-ounce) block firm or extra-firm tofu drained
  • 1 tablespoon soy sauce
  • 2 teaspoons neutral oil like canola, vegetable, or avocado oil

For the sauce:

  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • ¼ cup water
  • ¼ cup brown sugar
  • 1 ½ tablespoons cornstarch

For the crispy tofu:

  • ⅓ cup cornstarch
  • 3 tablespoons neutral oil like canola, vegetable, or avocado oil

For the rest of the dish:

  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 2 scallions sliced (for serving)
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Instructions

  • Press the tofu block by wrapping it in a clean kitchen towel and placing something heavy on top for 10 to 15 minutes. This helps remove excess moisture so the tofu gets crispier.
    Tofu wrapped in a clean towel on a plate with a pot on top.
  • Cut the tofu into cubes and place them in a bowl. Add the soy sauce and oil and gently toss to coat. Set aside while you prepare the rest of the ingredients.
    Tofu cubes tossed with soy sauce and oil.
  • In a small bowl, whisk together the vegetable broth, soy sauce, water, brown sugar, and cornstarch until smooth. Set aside.
    Sauce ingredients whisked in a bowl.
  • 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.
    Tofu cubes coated with cornstarch.
  • 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.
    Tofu cooking in a skillet until crispy.
  • In the same skillet, cook the garlic and ginger for 1-2 minutes, stirring constantly, until fragrant.
    Garlic and ginger cooking in a skillet.
  • Stir the sauce again, pour it into the skillet, and cook for 2 to 3 minutes, stirring frequently, until it thickens.
    Mongolian sauce cooking in a skillet.
  • 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.
    Crispy tofu tossed in Mongolian sauce.

Notes

  • Store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing is not recommended because the tofu can become spongy and the sauce may separate after thawing.
  • Reheat it in a skillet over medium heat for a few minutes until warmed through. 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.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 31g | Protein: 11g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1190mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg
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