This incredible Mongolian Tofu Stir Fry is loaded with flavor and packed with good-for-you ingredients! It's easy to make with cubes of crispy tofu, colorful vegetables in an addictive fry sauce, all served over jasmine rice. The perfect meatless main course that’s ready in 30 minutes and packed with protein and nutrients!
I don’t know about you, but I LOVE a good weeknight stir fry. In fact, I could probably eat some type of stir fry, like this Mongolian Tofu Stir Fry every day of my life!
This veggie stir fry can be thrown together in 30 minutes or so, it's packed with nutritious veggies, plant-based protein, and a really epic sauce to tie it all together. It’s also an excellent healthy meal to make for meal prep or busy weeknights.
This delicious tofu stir fry is gluten free, dairy free and vegan, which makes it great for anyone with dietary restrictions or preferences. Here's everything needed to make this recipe:
- Stir fry sauce: The tasty sauce is made with a simple mix of coconut aminos (or low sodium soy sauce), maple syrup, and onion powder. Cornstarch is added in at the end to thicken the sauce.
- Tofu: Tofu gets a bad rap sometimes, but when it’s prepared properly, it can be just as delicious and satisfying as other protein sources. For perfect baked tofu, you’ll want to press a block of extra firm tofu.
- Veggies: This dish has garlic, red bell pepper, yellow onion and broccoli for a delicious boost of fiber and crunch. Plus, these veggies give the stir fry a beautiful color!
- Jasmine rice: This meal is fabulous served over jasmine rice! The rice soaks up all the Mongolian sauce goodness. Yum!
How to make this recipe
This recipe has so much flavor and is super easy! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Make the sauce: Prepare the Mongolian sauce by mixing the coconut aminos, maple syrup, and onion powder together in a small bowl; set aside.
- Prepare the tofu: Press and prep the tofu. If you’re new to cooking tofu, here's an entire guide for pressing tofu. Once excess water is removed, slice it into ½ inch thick and 1 inch slices. Place on a baking sheet lined with parchment paper and spray with olive oil spray. Season with salt and pepper. Bake for 10 minutes, flip, then another 5-10 minutes until crispy. Set aside.
- Sauté the veggies: Bring a skillet with olive oil to medium heat. Add the garlic and once it sizzles (about 2 minutes) add the bell pepper and onions. Cook for 5 minutes until golden. Add the broccoli and cook for another 2-3 minutes until tender, yet firm. Stir in the Mongolian sauce and 1 tablespoon cornstarch. Cook for 2 more minutes until the sauce thickens.
- Serve: Remove from the heat and toss in the tofu. Enjoy over a bed of rice and garnish with scallions and sesame seeds.
- Cooking the tofu: Be sure to spread the tofu in an even layer on the pan, so it’s not overlapping at all. This will ensure it gets nice and crispy.
- Time saving tip: To save time and effort, feel free to use pre-cut frozen veggies. You may also be able to find pre-cut fresh veggies in the produce department.
- Other veggies to try: Feel free to mix and match based on what you have available. Green beans, mushrooms, asparagus, snow peas and even water chestnuts would be delicious in this recipe!
- Looking to cut carbs? Try serving this stir fry recipe over cauliflower rice instead of traditional rice!
Frequently asked questions
Extra-Firm Tofu is the best tofu to use for stir fries. It has the least amount of liquid. However, it still has enough liquid to where you will need to squeeze some of the liquid out.
Yes, for crispy tofu, you will want to drain all excess water. To press your tofu, cut the block into 1 inch thick slices and lay the slices on a few layers of paper towels on a plate or sheet pan. Cover the tofu with more paper towels, then place heavy objects on top such as canned vegetables or a frying pan. Let the tofu sit for at least 20 minutes for best results. Here's a guide on how to press tofu.
Add any leftover stir fry and rice to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.
More tofu recipes
Mongolian Tofu Stir Fry
- baking sheet
- parchment paper
- olive oil spray
Mongolian Tofu Stir Fry
- ¼ cup coconut aminos or low sodium soy sauce
- 2 tablespoon maple syrup
- ½ teaspoon onion powder
- ½ block extra firm tofu pressed of excess water and dried
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup chopped bell pepper
- ½ cup sliced yellow onion
- 2 cups broccoli florets chopped into bite sized pieces
- 1 tablespoon cornstarch
- 4 cups jasmine rice
- 2 tablespoon scallions
- 1 teaspoon sesame seeds
Mongolian Tofu Stir Fry
- Preheat the oven to 425. Prepare the Mongolian sauce by mixing the coconut aminos, maple syrup, and onion powder together.
- Prepare the tofu by pressing it of excess water and slicing into ½ inch thick and 1 inch slices. Place on a baking sheet lined with parchment paper and spray with olive oil spray. Season with salt and pepper. Bake for 10 minutes, flip, then another 5-10 minutes until crispy. Set aside.
- Bring a skillet with olive oil to medium heat. Add the garlic and once it sizzles (about 2 minutes) add the bell pepper and onions. Cook for 5 minutes until golden. Add the broccoli and cook for another 2-3 minutes until tender yet firm. Add the Mongolian sauce and 1 tablespoon cornstarch. Cook for 2 more minutes until the sauce thickens. Remove from the heat and toss in the tofu. Serve over a bed of rice and enjoy topped with scallions and sesame seeds.
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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