Mongolian Tofu Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
15 oz Tofu, Extra Firm, Nasoya 1/2 cup cornstarch1/4 cup canola or peanut oil1 large bell pepper - red or yellow1 cup julienned carrots1 onion slivered1 med size zucchini cut into matchstick pieces3 TBS coconut aminos2 TBS soy sauce2 TBS Rice Wine Vinegar 2 TBS packed Brown Sugar 1 tsp Garlic powder 1 TBS grated Ginger Root 2 TBS Hoisin Sauce 1/2 tsp Sriracha Hot Sauce (Rooster sauce) 1/2 to 1 cup Vegetable Broth 1 tbsp Argo Cornstarch 6 diced scallions1 TBS sesame seeds
Cut tofu into strips after pressing and drying. Dust with 1/2 cup of cornstarch and set aside. Stir fry small batches of t in some of the oil until it is crispy and golden. Set aside. Stir fry carrots, onions, peppers and zucchini. Set aside. Make sauce by combining everything else in a bowl, including the 1 TBS cornstarch.
Put the sauce ingredients into the pan or wok, and cook til thickened. Add cooked veggies and tofu, and toss. Serve immediately so the tofu still has a crunchy edge to it.
Top with scallions and sesame seeds.
Serving Size: Serves 5
Put the sauce ingredients into the pan or wok, and cook til thickened. Add cooked veggies and tofu, and toss. Serve immediately so the tofu still has a crunchy edge to it.
Top with scallions and sesame seeds.
Serving Size: Serves 5
Nutritional Info Amount Per Serving
- Calories: 334.9
- Total Fat: 16.2 g
- Cholesterol: 0.2 mg
- Sodium: 823.2 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.2 g
- Protein: 11.9 g
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