Mongolian Tofu Vegan
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
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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
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