I made this Mongolian tofu stirfry with brown rice for the first time the other night and it was a hit! We normally don’t like tofu (except in a breakfast tofu scramble) but we’ve been trying to give it a second, third & fourth chance and I’m so glad that we did! And, it was even better as leftovers the next day when the flavors had time to meditate!
Use your favorite stir fry veggies. I like red & orange bell peppers, broccoli, shredded carrots, bean sprouts, raw cashews & sesame seeds.
Pam non-stick spray
1 teaspoon ginger
1.5 tablespoons minced garlic
1/2 cup low sodium soy sauce
1 cup water
1 n0-beef bouillon cube (I like Edwards & Sons)
1 cup brown sugar
1/4 water + 2 tablespoons cornstarch
1/2 container extra firm tofu
your favorite stir fry veggies
Drain water from tofu and slice in half lenghtwise. Slice the tofu into thin 1/4″ slices. Put tofu slices on a plate sandwiched between paper towels, and pat the water out. Set aside.
Spray your stir fry pan or wok with pam and add the ginger and garlic. Saute on low for about 5 minutes being careful not to brown the garlic.
Add the soy sauce, water, and 1 no-beef bouillon cube and brown sugar. And bring to boil over medium heat. Once boiling, reduce heat. Dissolve the cornstarch in 1/4 cup water, making sure there are no lumps. Add the cornstarch mixture to the pan and simmer for 15 minutes.
Remove sauce from heat. Transfer the tofu and sauce to a boil and let marinate for 30 minutes. Then, removed tofu from the sauce and add to skillet and brown over medium heat.
Add sauce & your favorite sauteed veggies to the tofu. Serve over brown rice.