Description
Discover how to make delicious Mongolian tofu bowls with garlic sauce! This easy recipe is perfect for a flavorful and satisfying meal. Try it today!
Ingredients
Scale
- 1 block medium-firm tofu (about 350g), frozen-and-thawed twice
- 60g (1/4 cup) cornstarch
- 55g (1/4 cup) light brown sugar
- 60ml (1/4 cup) soy sauce
- 120ml (1/2 cup) vegetable oil
- 5g (1 teaspoon) fresh ginger, finely minced
- 4 cloves garlic, finely minced
- 1 scallion, segmented
- 2 dried chilis, seeds removed & segmented
- 15g (1 tablespoon) white sesame seeds, for garnish
- 15g (1 tablespoon) cornstarch
- 15ml (1 tablespoon) water
Instructions
- Prepare the Tofu: Begin with tofu that has undergone the process of being frozen, thawed, refrozen, and thawed once more. Press the tofu firmly using a heavy item or a tofu press for at least 15 minutes to extract as much moisture as possible. Once pressed, the tofu should be approximately half its original thickness. Tear the tofu into irregular pieces using your hands, resembling strips. Place these pieces into a ziplock bag with cornstarch and shake to coat them evenly.
- Cook the Tofu: Heat a generous amount of vegetable oil in a wok or pan over medium-high heat, suitable for shallow frying. Once the oil is heated, fry the tofu pieces, ensuring each side turns a golden-brown and becomes crispy. Remove them from the oil and let them drain on a paper towel to eliminate extra oil. Set aside for later use.
- Create the Sauce: Warm a clean wok or pan over medium heat. Start the sauce by cooking the minced garlic, ginger, dried chilis, and brown sugar together. Stir continuously until the sugar melts and begins to caramelize, which should take about 3-4 minutes. Add the soy sauce and water to deglaze the pan, stirring until the sugar dissolves and the mixture is smooth. Allow the sauce to reduce for about 2 minutes and thicken it with the cornstarch slurry. If the sauce isn’t already bubbling, bring it to a gentle boil to achieve the desired consistency.
- Complete the Dish: Take the wok or pan off the heat and return the crispy tofu to the sauce. Include the scallion segments as well. Stir everything to ensure an even coating. Sprinkle white sesame seeds on top before serving. Enjoy it warm alongside rice.
Notes
- Press the tofu thoroughly to remove excess moisture for a crispy texture when frying.
- Use a heavy-bottomed pan or wok for even frying of the tofu pieces.
- Adjust the soy sauce and brown sugar in the sauce to suit your taste preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 340
- Fat: 20g
- Protein: 10g
Keywords: mongolian tofu, crispy tofu, tofu recipe, asian tofu dish, vegetarian tofu, homemade tofu