Mongolian Tofu

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We love tofu. I’m always on the lookout for new tofu dishes because we normally have either stir fry tofu or buffalo tofu. I ran across a recipe for Mongolian beef and decided to adapt it to tofu. It looked delicious so I decided to try it out.

I made a few changes to the recipe and it turned out really well. It was sweet and savory at the same time. I served it over white rice with a side of eggrolls.

Mongolian Tofu (adapted from Mary Ellen’s Cooking Creations )
2 T. olive oil
1 block extra firm tofu( drained and cut into 1 inch pieces)
3 T. flour
2 T. cornstarch
1 t. ground ginger
1 t. garlic powder
3 cloves garlic, minced
1 t. minced fresh ginger
2 cups of broccoli florets
½ c. low sodium soy sauce
½ c. water
½ c. light brown sugar
2 green onions, chopped

1. In a 1 gallon plastic bag mix the flour, cornstarch, ground ginger, and garlic powder. Add the cubed tofu and toss to coat.

2. In a large skillet heat the olive oil over medium high heat. Add the tofu and sauté until its brown on all sides, about 10 minutes.

3. In a small bowl combine soy sauce, water, and brown sugar. Stir until well combined.

4. Once the tofu is browned, add the minced garlic and ginger. Sauté for about 1 minute. Then add the broccoli and sauté for 3 minutes. Add the soy sauce mixture.

5. Bring the sauce to a boil and then reduce heat to a simmer. Simmer 5-6 minutes or until desired consistency is reached.

6. Sprinkle with green onions and serve over rice.

*The top photo is one without the broccoli.  We ran out of broccoli so it wasn’t included, but it’s much better with it!*