Mongolian Tofu
One rainy Saturday night in Chicago, my wife and I were wandering the streets, soaked, starving, and a little hangry—our umbrella had turned itself inside out for the third time, and we were two steps away from just giving up and grabbing a granola bar from the hotel lobby. But then, like a sign from the food gods, we stumbled across this tiny, tucked-away Chinese restaurant glowing on a quiet side street. It smelled incredible, so we ducked in, sat down, and ordered the first thing that caught our eye: Mongolian tofu. One bite in, we looked at each other like, “Okay, we need to figure out how to make this at home.” It was crispy, sticky, savory-sweet perfection with just the right amount of spice. This recipe is our cozy, homemade tribute to that unexpected night—minus the soggy shoes.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Mongolian Tofu?
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
- Tofu Press
About This Recipe
This Mongolian Tofu Recipe combines crispy pan-fried tofu with a rich, glossy sauce made of hoisin, soy sauce, rice vinegar, garlic, ginger, and just the right touch of heat from Sichuan dry red chilies. Tossed with stir-fried broccoli and red bell peppers, and finished with scallions, it’s a wholesome, delicious dinner ready in under 30 minutes. Perfect over rice or noodles, this is a weeknight winner with restaurant-quality flavor.
Why You’ll Love This Recipe
- Packed with flavor – Sweet, spicy, garlicky, and full of umami.
- Better than takeout – Fresh ingredients and customizable heat.
- Protein-rich & plant-based – Extra firm tofu delivers the texture and substance.
- One pan & easy prep – Comes together in under 30 minutes.
- Meal-prep friendly – Tastes just as good (if not better) the next day.
Key Ingredients
- Extra Firm Tofu: Holds its shape beautifully and gets golden and crisp when pan-fried.
- Broccoli: Adds crunch and a burst of green goodness.
- Red Bell Pepper: Sweet and vibrant, it balances the heat and adds color.
- Scallions: Brings freshness and a pop of mild onion flavor.
- Garlic: A must-have aromatic that deepens the flavor of the sauce.
- Ginger: Adds warmth and a fresh zing to balance the sweetness.
- Hoisin Sauce: Thick, sweet, and salty—it’s the signature flavor builder.
- Soy Sauce: Classic umami base for the stir-fry sauce.
- Rice Wine Vinegar: Balances the richness with acidity.
- Oil: For crisping tofu and sautéing aromatics—use a neutral one like canola or avocado.
- Sichuan Dry Red Chilies: Adds a bold, authentic heat (adjust to taste).
- Cornstarch: Helps crisp the tofu and thicken the sauce.
- Water: Used to thin the sauce to the right consistency.
- Brown Sugar: Sweetens and balances the salt and spice.
- Salt & Black Pepper: Essential seasoning to round everything out.
How To Make Mongolian Tofu?
Air Fry Tofu:
- Press the tofu and pat dry to remove excess moisture.
- Cut tofu into medium (bite sized) cubes or break tofu apart by hand.
- To a large mixing bowl, layer in corn starch and tofu pieces, and shake to dry coat the tofu pieces.
- Season the tofu with ground black pepper, light soy sauce, cooking oil
- Transfer the tofu to a parchment lined air fryer tray or bucket, spread them out evenly to avoid tofu pieces layering.
- Air fry the tofu at 350-400 F (175-205 C) for 15-20 minutes depending on air fryer.
Mongolian Tofu Stir Fry:
- To a wok over medium-low heat, add 1 tbsp cooking and allow it to heat up.
- Add in minced garlic, grated ginger, dried red chilies, and white parts of the scallions. Sauté for 1-2 minutes until fragrant.
- Add the broccoli florets to the wok, and sauté until broccoli turns vibrant green, approximately 30-45 seconds. Then add the red bell pepper strips, and sauté for another 30 seconds.
- Push the vegetables to the sides of the wok creating space in the center, and add in 3 tbsp. light soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. brown sugar, and 1 tbsp. rice vinegar. Stir to combine all ingredients until sauce is glossy.
- To the wok, add the corn starch slurry and stir continuously to allow the sauce to thicken.
- Add the air fried tofu pieces, and stir until all ingredients are coated in the sweet and savory sauce.
- Turn off the heat, and finish with scallion greens, and sesame seeds.
- Serve with a side of brown rice, jasmine rice, or noodles and enjoy!
Have It Your Way
- No spice, no problem – Omit or reduce the Sichuan chilies for a milder version.
- Add more veggies – Snap peas, mushrooms, or carrots work wonderfully.
- Go gluten-free – Use tamari instead of soy sauce.
- Switch the protein – Try tempeh or seitan if you’re out of tofu.
- Make it saucier – Double the sauce ingredients for extra glaze.
Nutritional Facts (Per Serving)
- Calories: ~320
- Protein: ~16g
- Carbohydrates: ~28g
- Fat: ~18g
- Fiber: ~5g
(Nutrition values are approximate and may vary based on brands and portion size.)
Health Benefits
- High in plant-based protein – Thanks to tofu, this dish keeps you full and fueled.
- Rich in antioxidants – Bell peppers and broccoli are great for immune support.
- Supports digestion – Garlic, ginger, and vinegar help with gut health.
- Lower cholesterol alternative – A heart-healthy version of the takeout classic.
Other Recipes You’ll Love
- General Tso’s Tofu
- Crispy Eggplant & Tofu Stir Fry
- Sichuan Tofu Stir Fry
- Easy Teriyaki Tofu
- Crispy Sesame Tofu
Mongolian Tofu
Ingredients
Mongolian Tofu Stir fry:
- 1 Red Bell Pepper strips
- 2 Cups Broccoli florets
- 1 Tbsp. Garlic minced
- 1 Tbsp. Ginger grated
- 5 Dried Red Chilies
- 2 Scallions white (thinly sliced) and green parts (tubes)
- 1 Tbsp Cooking Oil
- 3 Tbsp. Soy Sauce Light
- 2 Tbsp. Vegetarian Hoisin Sauce
- 1 Tbsp. Brown Sugar
- 1 Tbsp. rice vinegar
- Corn Starch Slurry (1 tsp. Corn Starch + 1 tbsp. water)
- Sesame Seeds for garnish
Air Fry Tofu:
- 16 oz Extra Firm Tofu pressed
- 4 Tbsp. Corn Starch
- 1 Tbsp. Soy Sauce Light
- Black Pepper Ground, to taste
- 1 Tsp. Cooking Oil
Instructions
Air Fry Tofu:
- Press the tofu and pat dry to remove excess moisture.
- Cut tofu into medium (bite sized) cubes or break tofu apart by hand.
- To a large mixing bowl, layer in corn starch and tofu pieces, and shake to dry coat the tofu pieces.
- Season the tofu with ground black pepper, light soy sauce, cooking oil
- Transfer the tofu to a parchment lined air fryer tray or bucket, spread them out evenly to avoid tofu pieces layering.
- Air fry the tofu at 350-400 F (175-205 C) for 15-20 minutes depending on air fryer.
Mongolian Tofu Stir Fry:
- To a wok over medium-low heat, add 1 tbsp cooking and allow it to heat up.
- Add in minced garlic, grated ginger, dried red chilies, and white parts of the scallions. Sauté for 1-2 minutes until fragrant.
- Add the broccoli florets to the wok, and sauté until broccoli turns vibrant green, approximately 30-45 seconds. Then add the red bell pepper strips, and sauté for another 30 seconds.
- Push the vegetables to the sides of the wok creating space in the center, and add in 3 tbsp. light soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. brown sugar, and 1 tbsp. rice vinegar. Stir to combine all ingredients until sauce is glossy.
- To the wok, add the corn starch slurry and stir continuously to allow the sauce to thicken.
- Add the air fried tofu pieces, and stir until all ingredients are coated in the sweet and savory sauce.
- Turn off the heat, and finish with scallion greens, and sesame seeds.
- Serve with a side of brown rice, jasmine rice, or noodles and enjoy!
Notes
- Press your tofu for at least 15 minutes to get the crispiest texture.
- Prep everything in advance—this dish cooks fast!
- Adjust spice to taste—Sichuan chilies are bold, so start small if you’re unsure.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Nutrition
Tofu Press
Using a good Tofu Press is crucial for enhancing the texture and flavor of tofu in your culinary creations. Pressing tofu removes excess water, allowing it to absorb marinades and spices more effectively, resulting in a richer and more robust taste. This process also improves the tofu’s texture, making it firmer and more suitable for grilling, frying, or baking. A well-pressed tofu holds its shape better and achieves a desirable crispy exterior while remaining tender on the inside. Investing in a quality tofu press simplifies this process, saving time and ensuring consistent results, ultimately elevating your dishes to a new level of deliciousness. Here is our favorite Tofu Press. It easily And quickly remove water from Tofu to Improve the flavor and give Perfect Texture every time.
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Stumbled upon this recipe and have already made it twice–delicious! The second time I added bok choy. I don’t have an air fryer so just baked the tofu. Still came out great!
That’s awesome, glad you liked it!