Mongolian Tofu Vegan

Mongolian Tofu Vegan
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Mongolian Tofu Vegan calories by ingredient


Introduction

This was delicious with just a bit of a kick. Photo shows broccoli, but I prefer to serve it separate and have not included it in this recipe. This was delicious with just a bit of a kick. Photo shows broccoli, but I prefer to serve it separate and have not included it in this recipe.
Number of Servings: 5

Ingredients

    15 oz Tofu, Extra Firm, Nasoya
    1/2 cup cornstarch
    1/4 cup canola or peanut oil

    1 large bell pepper - red or yellow
    1 cup julienned carrots
    1 onion slivered
    1 med size zucchini cut into matchstick pieces

    3 TBS coconut aminos
    2 TBS soy sauce
    2 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 scallions
    1 TBS sesame seeds


Directions

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