Crispy tofu coated with sticky and delicious Mongolian sauce. Serve this on a bed of rice or on top of stir-fried noodles or vegetables. This recipe is meal-prep friendly, so we suggest cooking up two or three batches at once, and separating the sauce so the tofu won't get soggy. Enjoy!
1 block super firm tofu, broken into bite-sized pieces
1/4 cup neutral oil, for deep frying or 1 tbsp for baking or airfrying
1/2 cup cornstarch
1/2 cup all purpose flour
1 cup water
1 tbsp nutritional yeast
1 tsp garlic
1 tsp onion powder
1/2 tsp white pepper
salt, to taste
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp maple syrup
1 tsp cornstarch dissolved in 3 tbsp water
1 garlic clove, minced
1 tp ginger, grated
1/2 tsp red pepper flakes (optional)
Combine all batter ingredients in a bowl and mix until smooth and lump-free.
Toss tofu into the batter and stir until all the pieces are well coated.
Fry or bake at 350°F, until golden on all sides.
For the sauce, combine all ingredient in a small pot and whisk until smooth. Bring to a boil, then lower to a simmer. Keep whisking until sauce has thickened. Cook longer for a thicker consistency, if preferred.
Remove from the heat and add in tofu. Sti until all tofu is well coated.
Serve on a bed of rice topped with scallions, chili flakes and black/white sesame seeds.
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
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