Gluten-Free Vegan Crispy Mongolian Tofu
Satisfy your Chinese takeout craving with delicious Gluten-free Vegan Crispy Mongolian Tofu at home. Perfectly spicy, loaded with veggies and plenty of sauce served over rice or noodles.
Ingredients
- 16 oz firm or extra firm tofu cut into 1" cubes
- ¼ cup soy sauce
- 1 Tbsp fresh ginger grated
- ½ cup cornstarch
- Sunflower or vegetable oil for frying tofu
- 3 cups broccoli florets
- ½ red bell pepper thinly sliced
- 2 medium carrots sliced
- 1 small zucchini
- ½ cup fresh basil chopped
- 2 green onions sliced
- Sesame oil for sauteing vegetables
Sauce
- ¾ cup soy sauce
- ½ cup brown sugar
- ¾ cup water
- 2 Tbsp rice or white vinegar
- 2 Tbsp sesame oil
- 1 Tbsp fresh ginger grated
- 2 cloves garlic minced
- ⅓ to 1 tsp red pepper flakes to your taste
- Juice from 1 lime
- 1 tsp black pepper
- 2 to 3 Tbsp cornstarch for thickening
- 2 to 3 Tbsp cold water
- 2 to 3 Tbsp. cold water
Instructions
- Drain tofu. Marinade in soy sauce and fresh ginger for at least an hour. Drain excess soy sauce and toss in cornstarch.
- Heat sunflower or vegetable oil in a wok or large skillet over medium heat. Add tofu and cook on each side until golden brown and crispy. Remove from the pan and set aside.
- Heat sesame oil in the wok or large skillet over medium-high heat until smoking. Toss in broccoli and cook until crisp-tender, about 1 to 2 minutes. Remove from pan, set aside and do same with pepper, carrots, and zucchini.
- Turn heat down to medium and add all the sauce ingredients in the wok or large skillet, except the cornstarch. Bring to a gentle boil. thickness, remove from heat.
- Mix cornstarch with cold water. Slowly pour into the sauce, stirring continuously. When sauce has thickened to desired
- Add reserved veggies and crispy tofu back to the pan along with the green onions.
- Serve over jasmine rice or gluten-free noodles.
