Mongolian Tofu
Of all the fake-out take-out meals I have made, Mongolian Beef is my favorite. It is sweet and savory and I love the sauce over rice. I had some tofu to use last week when Jon was away, and I thought the flavors and sauce from the Mongolian Beef recipe would work well with tofu. I was right -this was delicious!
Here is my recipe -
Ingredients
- 2 tsp olive oil
- 1 block firm or extra firm tofu, pressed and cut into thirds three ways (from the top, from the side, and from the ends) to get 2 inch rectangular pieces (or just cubed!)
- Cornstarch, approximately 2-3 tbsp
- 1/2 tsp minced ginger (I grated it through the microplane)
- 3 cloves garlic, minced
- 1/2 c low sodium soy sauce
- 1/2 c water
- 3/4 c brown sugar
- 1 green onion, chopped
Directions
- Toss tofu with cornstarch to coat
- Heat olive oil in a large saute pan over medium-high heat
- Add the tofu and cook until browned on all sides, about 6-8 minutes
- In the meantime, mix the soy sauce, water and brown sugar in a bowl
- Once the tofu has browned, add the garlic and ginger; saute 1 minute
- Add the soy sauce mixture and stir; bring to a steady simmer and then reduce to low. Let simmer for several minutes to thicken the sauce.
- Add half of the green onions
- Serve over rice and garnish with green onions
I love tofu, and am so glad I have found so many different ways to prepare it. When I first started to eat it, I only made a tofu and vegetable stir fry...and I made it at least once a week! Having options is much, much more delicious!
