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Homemade Mongolian Tofu photo

Mongolian Tofu

A savory, sticky Mongolian-style tofu with a sweet-spicy sauce and crisped tofu pieces.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Tofu press or heavy weight and towels
  • Mixing Bowls
  • Measuring spoons and cups
  • Skillet or frying pan
  • Small saucepan or another skillet for sauce
  • Spatula or tongs

Ingredients
  

  • 10 oz firm tofu
  • 2 Tbsp soy sauce for marinating
  • 4 Tbsp vegetable oil
  • 2 Tbsp cornstarch for coating tofu
  • 1/4 cup soy sauce for sauce
  • 1/4 cup lukewarm water for sauce
  • 2 Tbsp cane sugar
  • 2 tsp molasses
  • 1/2 tsp ginger, minced
  • 2 cloves garlic, minced
  • 1/2 tsp Sriracha or other chili paste
  • 1 Tbsp cornstarch for slurry
  • 3 Tbsp water for slurry

Instructions
 

  • Press the 10 oz block of firm tofu for about 15 minutes to remove excess water, then tear it gently into bite-size pieces with your fingers.
  • In a bowl, toss the torn tofu with 2 Tbsp soy sauce, stirring gently to coat; let rest a couple minutes and drain any excess liquid.
  • Add 2 Tbsp cornstarch to the tofu and toss gently until each piece is lightly coated.
  • Heat 3 Tbsp vegetable oil in a skillet over medium-high heat. When hot, fry the tofu pieces in a single layer, turning so each side cooks 2–3 minutes, until golden and crisp. Transfer to paper towels to drain.
  • Wipe the pan, add 1 Tbsp vegetable oil, and warm over medium heat. Add the minced garlic and minced ginger and cook, stirring constantly, 1–2 minutes until fragrant without browning.
  • Pour in 1/4 cup soy sauce, 1/4 cup lukewarm water, 2 Tbsp cane sugar, 2 tsp molasses, and 1/2 tsp Sriracha; stir and bring the mixture to a gentle boil.
  • Mix 1 Tbsp cornstarch with 3 Tbsp water to make a slurry, then whisk it into the simmering sauce and stir constantly until the sauce thickens.
  • Add the fried tofu to the sauce and toss gently to coat each piece evenly; cook briefly so the tofu heats through and is evenly glazed.
  • Serve immediately, optionally topped with chopped scallions and sesame seeds if available.

Notes

  • Press tofu to remove excess moisture for better crisping.
  • Tear tofu gently to keep bite-size pieces intact.
  • Cook garlic and ginger briefly to avoid burning.
  • Whisk the cornstarch slurry before adding to prevent lumps.