Vegan Mongolian "Beef" -- soy chunks in a sweet soy glaze, inspired by P.F. Chang's!

seitan

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is often more affordable and widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Chop green onions, separating the white and green parts.

Mince ginger and crush garlic cloves before peeling and mincing them.

Soak soy chunks overnight in room temperature water, then drain and squeeze out excess liquid.

Break mushrooms into smaller pieces.

Marinate soy chunks in a mixture of soy sauce and Chinese wine.

Mix sugar and water, then add soy sauce and dark soy sauce to create the sauce.

Coat soy chunks in cornstarch.

Heat vegetable oil in a large pan until hot, then add soy chunks and fry until golden brown and crispy.

Remove fried soy chunks from the pan.

In the same pan, pan-fry the mushrooms until lightly browned, then move them to the side.

Add more oil and fry the white part of the green onions, then add ginger and garlic, stirring until aromatic.

Pour in the sweet soy sauce and add the fried soy chunks, mixing well to coat.

Add the green parts of the green onions and a cornstarch slurry to thicken the sauce.

Plate the dish and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens