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!
This vegan twist on Mongolian beef is so incredibly flavourful, and WAY better than any stir fry takeout you’ve ever had. 🙂
This Mongolian tofu recipe is inspired by my Asian sticky tofu dish and pairs beautifully with veggies like air-fried green beans, red bell peppers, green onion, and a side of brown rice.
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Why you’ll love it
- Our Mongolian tofu is a FUN + delicious twist on Mongolian beef, and dare I say WAY better? 😉
- It’s healthier than its classic version with less sugar, and no oil, and it’s lower in calories and fat.
- So many flavours! It’s sweet, it’s savoury, and it’s a tad spicy, too.
Ingredients + Substitutions
Here’s everything you’ll need to make this incredible Mongolian tofu.
- Tofu: Use extra firm for the best results, and make sure to press out the excess liquid first.
- Soy sauce: Use low-sodium soy sauce OR Tamari if you need a gluten-free option. You may also use coconut aminos if preferred.
- Maple syrup: I like maple syrup here to keep this dish refined sugar-free. You may also use brown sugar if you prefer.
- Garlic: Use fresh for the best flavour.
- Ginger: Again, freshly grated is best.
- Tapioca flour: This will thicken the sauce and make it extra sticky and delicious. If you don’t have tapioca flour (also known as tapioca starch) you may use corn starch or brown rice flour with similar results.
- Red pepper flakes: To add subtle heat to the dish, but it is not overpowering. Feel free to adjust to your taste.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by cubing your tofu into half-inch pieces.
Place a clean kitchen towel on a cutting board and the tofu on top. Place another towel on top, a cutting board on top of that, and something heavy like a cast iron pan. Leave it to press for 15 minutes. (photo 1)
Then transfer the pressed cubes to a large mixing bowl. Add two tablespoons of soy sauce and mix well. Then add the tapioca flour and mix again. (photo 2)
Arrange the cubes in a single layer on a baking sheet lined with parchment paper. (photo 3)
While the tofu bakes, add the marinade ingredients to a skillet and simmer until thickened. (photo 4)
NOTE: Stir the marinade often so it doesn’t clump.
Remove the baked tofu from the oven once crispy. (photo 5)
Add it to the pan with your marinade and give it a stir. (photo 6)
Serve immediately with a sprinkle of sesame seeds, and rice, noodles, vegetables, or pita bread on the side.
Variations
Even if you’re not a tofu fan, I cannot recommend this dish enough.
However, if you want to change it up, try it with soy curls instead.
- Make it a vegan Mongolian soy curl dish by replacing tofu with soy curls. Presoak the soy curls in water or broth first to hydrate them. Then drain them and marinate them with the soy sauce and tapioca flour and bake. Make the sauce as directed and add the baked soy curls to the sauce.
- Or, if you need a soy-free option, try this Mongolian sauce with air-fried chickpeas, sautéed portobello mushroom strips, or grilled eggplant.
Or, check out my Asian sticky tofu dish.
Storage
Leftovers keep in a sealed container in the fridge for 3-4 days.
The sauce will further thicken as it cools, so to reheat, add the Mongolian tofu to a pan with a few splashes of water to loosen it up while reheating.
Expert Tips
- 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.
More amazing tofu recipes
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Buon appetito
Rosa
📖 Recipe
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
- 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
FAQ
Typically, it’s made using soy sauce, water, sugar, spice, and a thickener such as cornstarch.
Normally not very spicy, but a mild spice level is needed for the best flavour.
Michael Fishman
This was very good and amazingly simple to make! The only problem for me was I don’t use salt and even with the low-sodium soy sauce it was very salty. I’m going to try it again and just use one cup of water for the Mongolian sauce. It’ll be blander but there are so many other flavors in this recipe that I think it’ll be ok.
Rosa
So glad you enjoyed it, Michael. Thanks for sharing!