Tofu with Mongolian Sauce

From ramen noodles to stir fry, we love our Asian food in this house. One of our go to dishes is a Mongolian sauce that pairs with literally everything. The sauce is so versatile that you can use it for your egg rolls, potstickers and even shumai. Or use it in an entree with a protein and vegetable as the recipe here does.

Now this sauce is typically paired with beef however, we are not big beef eaters here so we always try to find alternatives. In this case we used tofu but chicken and shrimp work just as well. My kids love the sauce for its sweet and savory flavor that packs a big punch. From a young age, I have introduced my kids to cuisines from around the world and they are used to weeknights of Indian, Thai, Chinese, Ethiopian and Mexican. I'm so glad that they are open to trying and exploring flavors and cultures like I am.

Tee Tip: Tofu is soaked in water and therefore will release too much liquid when cooking. To remove the excess water, place tofu in a colander and place a paper towel on top of it. Then add a plate with something heavy that will press down and force the water out. I use soup cans from my pantry. I will leave it there for at least an hour. You'll be surprised at how much water is released. Also, don't forget to place something under the colander to catch all the liquid. Otherwise, you'll have to clean up a watery mess:)

This is my version of the recipe therefore, please do not judge my flavors with your favorite local Asian restaurant. As cooks/chefs we all have our own spin on recipes and this is my interpretation. But the best part about cooking is that you can take what I have here and tweak it to fit your palate and lifestyle. Don't be afraid to explore in the kitchen.

Ingredients:

For the Sauce:

• 5 Tablespoons Soy Sauce (Use the low sodium one)

• 2 Teaspoons Maple Syrup

• 1 Teaspoon Cornstarch

• 2 Tablespoon Rice Vinegar

• 2 Tablespoon of Hoisin

• 1 Tablespoon Chili Paste (I use Sambal Oelek)

• 1 Tablespoon Minced Ginger

• 2 Teaspoon Minced Garlic

Protein & Vegetables

• 14 0z of Tofu, pressed to release water and cut into squares (I use Nasoya extra firm)

• 1 Teaspoon of Cornstarch

• 6 Green Onions, chopped

• 1/2 Cup of thinly sliced Carrots

• 1/2 Cup of thinly sliced Red Bell Pepper

• 1 Cup of Broccoli

• 1 Teaspoon Vegetable Oil

• 1 Teaspoon of Sesame Oil

• 2 Teaspoons of Sesame Seeds (Optional)

Method:

1. Combine all the ingredients of the sauce into a bowl and set aside.

2. Heat your wok or sauté pan with the vegetable and sesame oil over medium heat.

3. In a separate bowl, toss Tofu with 1 teaspoon of cornstarch. This is will help crisp the tofu and then add to the heated wok. Crisp tofu for a few minutes being careful to rotate from time to time.

4. Add carrots in with the tofu and cook for 2-3 min.

5. Then add the rest of your vegetables (broccoli, red bell pepper, 3/4 of the green onion). Cook an additional 3 minutes.

6. Now add your sauce mixture and cook for about 4-5 min. Stir occasionally. Sauce will thicken as it cooks.

7. Serve immediately over jasmine or brown rice, or noodles.

8. Use leftover green onions for garnish.

9. Sprinkle some sesame seeds on top (optional).

Fun Fact: Mongolian sauce is not drawn from traditional Mongolian cuisine. It started in Taiwan where some of the first Chinese barbecue restaurants appeared.

-Source: Wikipedia

I hope you like this super easy Mongolian Tofu recipe. As always I love the feedback so please drop a quick note. Also, follow me on Instagram: teenastable