Easy Mongolian Tofu

This Mongolian Tofu is a bold, takeout-inspired dinner made with tofu tossed in a mild brown sauce. Ready in less than 20 minutes!

This is another episode of my unofficial series 'not teriyaki tofu' where I transform my usual dinner of teriyaki tofu into something else. I've made hoisin tofu, sweet chili tofu, hoisin tofu... they are all so delicious!

The Mongolian sauce is the same recipe I use in my vegan Mongolian beef recipe (using seitan). It's a rich, sweet sauce, and not spicy at all - my fav kind of sauce!

The whole recipe comes together in less than 20 minutes. Perfect for weeknight dinner!

Jump to:

• Why You'll Love This Mongolian Tofu
• Ingredient Notes & Substitutions
• Step-By-Step Instructions
• FAQ & Expert Tips
• Recipe Prayer
• Related Recipes
• Tried this recipe?
• 📖 Recipe
• 💬 Comments

Why You'll Love This Mongolian Tofu

• Dietary needs - this Mongolian tofu is gluten-free, dairy-free, plant-based, oil-free, and sugar-free
• High protein - this dish uses tofu and is loaded with protein
• Delicious sauce - the sweet, salty, fresh gingery taste of this sauce is delicious!
• SO easy - this cooking method is one of my favorites because it is so quick and easy. The dish is ready before you know it!

Ingredient Notes & Substitutions

Mongolian Sauce

• Ginger & Garlic: the Mongolian-style sauce is very simple and gets much of its flavor from fresh ginger and garlic. Because of this, I highly recommend using fresh instead of dried.
• Water
• Coconut Sugar: coconut sugar adds sweetness and also thickness to the sauce. You can also use brown sugar. I haven't tried this, but you could sub maple or date syrup - you may just need to add a bit more cornstarch to compensate for the extra liquid.
• Soy Sauce, Tamari, or Liquid Aminos: any of these three will work to add some saltiness
• Cornstarch: cornstarch thickens the sauce and helps it to coat the tofu

Tofu

• Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
• Olive Oil: optional for pan-cooking. A bit of oil helps brown the tofu before we add the sauce. But for oil-free, your non-stick pan will work perfectly
• Mongolian Sauce: ingredients above
• Scallions: both to go in the dish and for garnish. I definitely recommend using scallions for that burst of freshness
• White Rice: to serve
• Green Beans: to serve

Step-By-Step Instructions

Step 1. In a small bowl, whisk together the sauce ingredients.

Step 2. Heat a large skillet over medium high heat. Add the oil, if using. Add the tofu and cook for 5-7 minutes, stirring occasionally, until golden brown.

Step 3. Add the Mongolian sauce and scallions. Cook, stirring occasionally for another 3-4 minutes, until the sauce is thickened and browning slightly on the tofu.

Step 4. Serve over rice, with green beans.

Pro Tip: Let the sauce bubble for a minute or two before adding the tofu so it thickens into that glossy takeout-style coating.

FAQ & Expert Tips

Recipe Prayer

Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.

Related Recipes

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

📖 Recipe