Mongolian Tofu Bites with Stir-Fried Vegetables

Mongolian Tofu Bites with Stir-Fried Vegetables

Crispy cornstarch-coated tofu glazed in a sticky garlic-ginger sauce, served over crisp-tender vegetables.

Total 45 min Makes 4 servings Calories 390/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Cubes of pressed tofu are fried until crackly-edged, then tossed in a glossy soy and brown sugar sauce inspired by Mongolian beef. Quick-stir-fried broccoli, carrots, and snap peas round out the plate, making this a satisfying weeknight dinner that comes together in under an hour.

Ingredients

  • 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
  • 1/2 cup cornstarch, divided
  • 4 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon toasted sesame oil
  • 2 cups broccoli florets
  • 1 cup carrots, julienned
  • 1 cup snap peas, trimmed
  • 3 green onions, sliced on the bias
  • 1 teaspoon sesame seeds, for garnish
  • 0 red pepper flakes, to taste

Method

  1. Press the tofu between paper towels under a weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  2. Toss the tofu cubes with 1/4 cup cornstarch until evenly coated on all sides.

  3. Heat 3 tablespoons oil in a 9-inch skillet over medium-high heat. Fry the tofu in batches until golden and crisp on all sides, about 8 minutes per batch. Transfer to a paper towel-lined plate.

  4. In the same skillet, add the remaining 1 tablespoon oil and sauté the garlic and ginger over medium heat until fragrant, about 30 seconds.

  5. Whisk in the soy sauce, brown sugar, water, and sesame oil. Bring to a simmer and cook until slightly thickened, about 5 minutes.

  6. In a small bowl, whisk the remaining 1/4 cup cornstarch with 1/4 cup water to form a slurry. Stir into the simmering sauce and cook until glossy and thick, about 2 minutes.

  7. Return the fried tofu to the skillet and toss gently to coat in the sauce. Remove from heat and set aside.

  8. In a separate 9-inch skillet or wok, heat the remaining oil over high heat and stir-fry the broccoli and carrots until crisp-tender, about 4 minutes.

  9. Add the snap peas and stir-fry 1 more minute until bright green and just tender.

  10. Divide the vegetables among plates, top with the glazed tofu, and garnish with green onions, sesame seeds, and red pepper flakes if desired.

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    Mongolian Tofu Bites with Stir-Fried Vegetables

    Cubes of pressed tofu are fried until crackly-edged, then tossed in a glossy soy and brown sugar sauce inspired by Mongolian beef. Quick-stir-fried broccoli, carrots, and snap peas round out the plate, making this a satisfying weeknight dinner that comes together in under an hour.

    45 min 4 servings 390 cal

    Ingredients

    • 1 pound extra-firm tofu, pressed and cut into 1-inch cubes
    • 1/2 cup cornstarch, divided
    • 4 tablespoons vegetable oil, divided
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1/2 cup low-sodium soy sauce
    • 1/2 cup brown sugar
    • 1/2 cup water
    • 1 teaspoon toasted sesame oil
    • 2 cups broccoli florets
    • 1 cup carrots, julienned
    • 1 cup snap peas, trimmed
    • 3 green onions, sliced on the bias
    • 1 teaspoon sesame seeds, for garnish
    • 0 red pepper flakes, to taste

    Method

    1. 1

      Press the tofu between paper towels under a weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

    2. 2

      Toss the tofu cubes with 1/4 cup cornstarch until evenly coated on all sides.

    3. 3

      Heat 3 tablespoons oil in a 9-inch skillet over medium-high heat. Fry the tofu in batches until golden and crisp on all sides, about 8 minutes per batch. Transfer to a paper towel-lined plate.

    4. 4

      In the same skillet, add the remaining 1 tablespoon oil and sauté the garlic and ginger over medium heat until fragrant, about 30 seconds.

    5. 5

      Whisk in the soy sauce, brown sugar, water, and sesame oil. Bring to a simmer and cook until slightly thickened, about 5 minutes.

    6. 6

      In a small bowl, whisk the remaining 1/4 cup cornstarch with 1/4 cup water to form a slurry. Stir into the simmering sauce and cook until glossy and thick, about 2 minutes.

    7. 7

      Return the fried tofu to the skillet and toss gently to coat in the sauce. Remove from heat and set aside.

    8. 8

      In a separate 9-inch skillet or wok, heat the remaining oil over high heat and stir-fry the broccoli and carrots until crisp-tender, about 4 minutes.

    9. 9

      Add the snap peas and stir-fry 1 more minute until bright green and just tender.

    10. 10

      Divide the vegetables among plates, top with the glazed tofu, and garnish with green onions, sesame seeds, and red pepper flakes if desired.