As many of you know, I don’t eat red meat. While this works well for me, it doesn’t bode well for a particular boyfriend of mine who loves his meat. At some point last year, he was craving Mongolian beef. In my efforts to figure out what I was going to eat, I realized that I could make Mongolian beef for both of us….and just substitute the beef in my own.
This eventually turned into a routine “steak n’ tofu” night that we have every so often. Ted makes meat, and I make tofu or veggies with a sauce to go with both.
And so, Mongolian tofu was born. I really love this recipe, and it’s relatively easy to make. Even better? It’s not fried in a gallon of oil! Win.
Ingredients (makes 2 servings)
1 block tofu (package from grocery store)
1 egg white
1 teaspoon seasame oil
1 tablespoon cornstarch
2 heads of broccoli, cut into small pieces
2 garlic cloves, minced
3 tablespoons hoison sauce
1 tablespoon soy sauce
2 tablespoons water
2 teaspoons rice vinegar
Preheat oven to 500 degrees.
Drain tofu block and press against paper towels to remove additional moisture. Mix egg white, corn starch, and 1/2 teaspoon sesame oil in a bowl. Cut your tofu into one inch cubes and toss to coat with corn starch mixture. Line a cookie tray with aluminum foil and spray the top with cooking spray. Place coated tofu cubes onto the tray and stick in the oven. Bake for 12 minutes on one side, flip your cubes, and bake for another 12 minutes on the other side.
Mix hoison, soy, water, and rice vinegar in a small bowl. Place about 1 teaspoon of sesame oil onto a pan and heat. Add minced garlic and broccoli and cook until tender- about 8 minutes. Then add the Mongolian sauce. Turn heat down to simmer until tofu is done.
Add tofu to mixture and serve!
*You can also make this with beef 🙂 If you do, let the beef marinate in the corn starch mixture for about 15 minutes and then pan fry to cook.