This gluten-free, vegan Crispy Mongolian Tofu recipe + post is sponsored by Sprouts Farmers Market and may contain affiliate links.
The hubby and I aren’t on a vegan or gluten-free diet but we have plenty of friends who are. So I’m always looking for tasty recipes to serve when some of them are having dinner at our place. Since hubby loves the Crispy Mongolian Tofu from one of our local Chinese joints, I thought I would give it a try for two reasons. The first because he loves it so much. And the second is that it’s another gluten-free vegan recipe to make for our friends.
I was completely surprised at how easy it was to make Crispy Mongolian Tofu. I was expecting something much more complicated. And I love that since I’m making it at home I can add A LOT more veggies and do A LOT less frying.
I found all the ingredients for this dish, including the extra-firm tofu, at my local Sprouts Farmers Market. As you guys know, Sprouts is one of my top favorite places to shop since moving to Colorado. They always manage to surprise me with the selection of fresh fruits and veggies that they stock. And the REASONABLY priced organic products and beautiful party trays, which you can see in the photo from a recent Denver Blogger’s Club meetup.
Oh, and I can’t forget to mention the extra-firm organic tofu at Sprouts. Not even my local Asian market carries extra-firm tofu, only firm so being able to get it at Sprouts is quite a treat. You can use firm in this recipe but you’ll have to be gentle to prevent breaking while cooking. But I also prefer the extra-firm for the texture. It just tastes better in the Crispy Mongolian Tofu!
I really do love how easy and flavorful this dish is. It tastes so good that you almost feel like you’re cheating on your diet. And I never miss the meat! Of course, if you want meat, switch in equals portions of chicken, pork or beef, or go the seafood route. It’ll be just as delicious.
To make the tofu crispy, I drain and press the tofu under a heavy pot. Then I cut into cubes and lightly coat with cornstarch before frying. The cornstarch helps give the tofu the crunchy golden brown texture. But if you would rather, bake the cubes on a parchment-lined baking sheet in a 425 F oven, turning occasionally to brown on all sides.
Like all my recipes, this one is just a guideline. Switch in or out whatever veggies you like or don’t like (maybe from your local Sprouts) for your favorites. And don’t forget to adjust the spicy heat levels to your taste buds. The hubby and I like our food spicy.
Hubby loves my Crispy Mongolian tofu recipe. In fact, he says it’s better than our local takeout which is quite a compliment. I’m sure you’ll love it too since it’s pretty good for satisfying those Chinese food cravings. Plus, it’s inexpensive to make and YUMMY!
And if you already haven’t discovered the magical savings and goodness at Sprouts Farmers Market in your hometown, make sure you check it out soon because you are missing out. And if you don’t have a Sprouts, hopefully, you’ll get one soon since they are expanding.
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