Vegan Mongolian Tofu Recipe

This vegan Mongolian tofu recipe is so easy to make and so delicious! Tofu is marinated in a savory sauce and then cooked with onions, bell peppers, garlic, and ginger. Serve over rice or noodles for an easy and tasty meal.

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If you're looking for a delicious and easy vegan or vegetarian meal, look no further than this vegan Mongolian tofu recipe! Tofu is soaked in a flavorful sauce and then cooked with onions, bell peppers, garlic, and ginger. This recipe is great for busy weeknights as the sauce is made from ingredients that you're likely to have in the pantry. For an easy and delectable dinner, serve over rice or noodles.

Why You’ll Love This Recipe

Vegan Mongolian tofu is a quick and easy meal that's easy to throw together in a hurry. We think you'll love this recipe and here are a few reasons why:

• This recipe is easy to make and uses ingredients that you likely have on hand.
• The dish is vegan and vegetarian friendly and made with delicious, healthy whole foods.
• The sauce is simple, yet packed with flavor and sure to be a hit with the whole family.

What You’ll Need To Make Vegan Mongolian Tofu

Crispy Marinated Tofu

• Tofu: Use firm or extra-firm tofu for this recipe. We like to press our tofu before using it in recipes, but you can also buy pre-pressed tofu.
• Oil: We like to use avocado oil for cooking, but any neutral oil will work.
• Soy sauce: Soy sauce gives the tofu a delicious salty flavor. Use tamari or coconut aminos if you want to make this recipe gluten-free.
• Cornstarch: This helps to make the tofu nice and crispy.

Mongolian Sauce

• Ginger: Fresh ginger is best for this recipe, but you can also use ground ginger.
• Garlic: Similar to ginger, fresh garlic is best, but you can also use jarred minced garlic.
• Orange zest: This adds a lovely citrusy flavor and subtle sweetness to the sauce. Feel free to add a little orange juice too for a stronger flavor.
• Light brown sugar: This sweetens the sauce and helps to balance out the flavors. You can use coconut sugar or maple syrup if you want to make this recipe refined sugar-free.
• Yellow onion: You'll need one small yellow onion for this recipe. You can also use a red onion if you don't have yellow onions on hand.
• Red bell pepper: Any color bell pepper will work in this recipe, but we like the sweetness of red bell peppers.
• Broccoli: You can use fresh or frozen broccoli in this recipe, but frozen will be less crunchy. If using frozen, be sure to thaw it before adding it to the pan.
• Soy sauce: As with the marinade, soy sauce gives the sauce a delicious salty flavor. Use tamari or coconut aminos if you want to make this recipe gluten-free.
• Corn starch: This helps to thicken the sauce and make it nice and sticky. Make sure that you mix the corn starch with a small amount of cold water before adding to the sauce.
• Green onions: These are also known as scallions and are used as a garnish. You can omit them if you don't have any on hand.
• Oil: You'll need a neutral cooking oil for this recipe. We like to use avocado oil, but any oil will work. If you have it available, try adding a dash of toasted sesame oil to the sauce at the end. It will add a delicious nutty flavor to your Mongolian tofu.

Step-By-Step Instructions

To make the vegan Mongolian tofu, start by pressing the tofu for at least 30 minutes to remove some of the water. Once the tofu has been pressed, cut it into 1 inch cubes and toss with the soy sauce and oil. Refrigerate for 30 minutes to marinate.

After the tofu has finished marinating, sprinkle the corn starch over the tofu and toss to coat.

Place the tofu in a single layer in an air fryer and cook at 400 degrees Fahrenheit for 15 minutes, turning the tofu at least once.

If you don't have an air fryer, you can either pan fry the tofu over a medium-high heat until golden brown or bake it in the oven at 400 degrees Fahrenheit for 20 to 30 minutes.

While the tofu is cooking, it's time to prepare the vegetables and sauce. Start by stir-frying the onions, red bell peppers, and broccoli in a wok or cast iron pan over high heat until cooked through. Once the vegetables are cooked, remove from the pan and set aside.

To prepare the sauce, heat 1 tablespoon oil in the pan and saute the garlic and ginger until fragrant (about 1 minute). Next, add the soy sauce, water, light brown sugar, and orange zest to the pan and stir until the sugar has dissolved.

Once the sugar has dissolved, turn the heat down to low and add the corn starch and water mix. Stir constantly until the sauce is thick and any cloudiness from the corn starch has disappeared.

Once the sauce is ready, add the tofu and vegetables back to the pan and stir to coat in the sauce.

Serve over brown rice and enjoy!

Serving Suggestions And Substitutions

This vegan Mongolian tofu is best served over steamed brown rice or quinoa. However, it pairs well with most starches so feel free to serve it with other options such as mashed potatoes, noodles, or even cauliflower rice.

If you're not a fan of tofu, you can also use tempeh or seitan in this recipe. Just be sure to adjust the cook time accordingly as tempeh and seitan will cook faster than tofu. If you don't want to use any of these options, it's also great simply loaded with vegetables.

This recipe is also easily customizable. If you don't like one of the vegetables listed, feel free to swap it out for another option. Some other great options include mushrooms, bok choy, or snap peas.

If you want to make this recipe even easier, you can use store-bought stir-fry sauce in place of the homemade sauce. Just be sure to check the ingredients to make sure it's vegan.

This recipe can also be easily made gluten-free by using tamari or coconut aminos in place of the soy sauce.

If you don't have any corn starch on hand, you can use arrowroot powder or tapioca flour as a substitute.

How To Store Leftovers

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop until warmed through. You may need to add a splash of water or oil to the dish when reheating as it will become dry overnight.

If you want to meal prep this recipe, we recommend cooking the tofu and vegetables ahead of time and storing them in separate containers. Then, when you're ready to eat, simply heat everything up and prepare the sauce. This will help to prevent the tofu from becoming mushy.

This recipe can also be frozen for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave until warmed through. You may need to add a splash of water or oil to the dish when reheating.

Frequently Asked Questions

Q: What is Mongolian tofu?

A: Mongolian tofu is a vegan version of the popular Chinese dish, Mongolian beef. It's made with crispy tofu, vegetables, and a delicious sweet and savory sauce.

Q: Can I make this recipe gluten-free?

A: Yes! Simply use tamari or coconut aminos in place of the soy sauce.

Q: What can I use in place of corn starch?

A: If you don't have corn starch on hand, you can use arrowroot powder or tapioca flour as a substitute.

Q: Can Mongolian tofu be made without vegetables?

A: While this recipe is traditionally made with vegetables, you can certainly make it without them. Simply omit the vegetables or swap them out for other options. Some other great options include mushrooms, bok choy, or snap peas.

Q: I don't like tofu. Can I use something else in its place?

A: If you're not a fan of tofu, you can also use tempeh or seitan in this recipe. Just be sure to adjust the cook time accordingly as tempeh and seitan will cook faster than tofu. If you don't want to use any of these options, it's also great simply loaded with vegetables.

Q: Can I make this recipe ahead of time?

A: Yes! If you want to meal prep this recipe, we recommend cooking the tofu and vegetables ahead of time and storing them in separate containers. Then, when you're ready to eat, simply heat everything up and prepare the sauce. This will help to prevent the tofu from becoming mushy.

Q: Do I need to press the tofu?

A: We recommend pressing the tofu for this recipe as it helps to remove excess moisture and gives the tofu a firmer texture. However, if you're short on time, you can skip this step. Simply drain the tofu and pat it dry with a paper towel before proceeding with the recipe. The tofu won't be as crispy if you don't press it, but it will still be delicious.

Tools And Equipment For This Recipe

Instant Pot Vortex Plus Air Fryer: This is the air fryer we used to make this recipe. We love it because it's a 6-in-1 appliance and it has a built-in air fryer function.

CraftWok Carbon Steel Wok: A wok is perfect for making Mongolian tofu and other stir fry recipes. This wok is large enough to accommodate all of the ingredients and it heats up quickly.

Lodge Cast Iron Deep Skillet: This skillet can also be used to make this recipe. It's a bit smaller than a wok, but it will still work just fine. This skillet is a better option if you don't have a gas stove.

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