Crispy Vegan Mongolian Tofu
This crispy vegan Mongolian tofu recipe is a delightful main dish featuring oil-free baked or air-fried tofu smothered in a savory, sweet, and slightly spicy Mongolian sauce.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Asian
Diet: Vegan
Servings: 4
Calories: 177kcal
- 1 block firm or extra firm tofu 10-12 ounces
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 4 cloves garlic minced or pressed
- 1 tablespoon ginger minced
- ½ cup soy sauce
- 2 tablespoons date sugar or coconut sugar, brown sugar
- 2 tablespoons Hoisin sauce
- ½ teaspoon black pepper
- 1-2 teaspoons sriracha or another chili sauce
- 3 tablespoons cornstarch
Press the tofu by placing it between two flat surfaces and weighing the top or with a tofu press. Press for 15 minutes.
In a shallow dish, combine 1 tablespoon of soy sauce and 1 tablespoon of mirin.
After pressing the tofu, cut it into bite-sized cubes (about 1-inch), add it to the shallow dish and toss. Let it marinate while you prepare the sauce.
Heat a saucepan to medium heat and add the ginger and garlic. Stir them for 30 seconds.
Stir in ½ a cup of soy sauce, ¼ a cup of water, and the sugar.
Adjust the heat to low, then whisk in the hoisin sauce, sriracha, and black pepper.
Whisk 2 tablespoons of cornstarch in a small dish with ½ a cup of water. When the cornstarch slurry is smooth, add it to the saucepan. Let the sauce simmer, stirring a few times while you finish the tofu.
Return to the tofu and sprinkle 1 tablespoon of cornstarch over it. Then toss the cubes, so they are covered, but no white spots of cornstarch show.
How to Air Fry Crispy Tofu
Preheat the air fryer to 375 degrees (190 C). When it's preheated, place the tofu in a single layer in the air fryer basket (or rack). Fry the tofu for 6 minutes, then flip, toss, and fry for another 6 minutes until the tofu is firm and crispy.
How to Bake Crispy Tofu
Preheat the oven to 425 degrees (220 C). Line a baking tray with parchment paper or a silicone baking mat, making the tofu easier to flip. Place the tofu in a single layer on the baking tray. Bake the tofu for 15 minutes, flip it and bake it for another 15 minutes. The tofu should be slightly brown and firm.
When the tofu is done, place it in a large dish or bowl, then smother it with the Mongolian sauce. You can also add the tofu directly to the saucepan.
Serve over rice or noodles. Sprinkle with sesame seeds if desired.
- The prep time includes pressing tofu for 15 minutes, and the cooking time represents making the sauce and baking the tofu in the oven.
- Store leftovers in an airtight container for 4-5 days. You can also freeze extra sauce or sauce with tofu for 3 months.
- If you serve rice or noodles, consider the cooking time so it's done with the crispy tofu.
- If you want tofu without cornstarch, this won't change the baking time, and will still get brown, firm, and crispy.
Calories: 177kcal | Carbohydrates: 22g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 2077mg | Potassium: 105mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg