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+ servings

Mongolian Tofu Stir Fry

Jillian Glenn
I could eat stir fry every day of my life! Especially when it’s tossed with this lightly sweet, savory, and bold Mongolian sauce. This veggie stir fry is full of fiber and protein thanks to the tofu. It hits every major macronutrient category and tastes absolutely delicious.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 346 kcal

Equipment

  • skillet
  • baking sheet
  • parchment paper
  • olive oil spray

Ingredients
  

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

Instructions
 

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.

Notes

Storing leftovers: 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. 

Nutrition

Serving: 1.5cupsCalories: 346kcalCarbohydrates: 63gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 392mgPotassium: 419mgFiber: 3gSugar: 10gVitamin A: 1480IUVitamin C: 90mgCalcium: 79mgIron: 2mg
Keyword mongolian stir fry, tofu stir fry
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