Mushrooms REPLACE MEAT in Mongolian Beef

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is a gluten-free option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more affordable.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier for frying, while sunflower oil is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is a cost-effective alternative.

Take marinated mushroom tips out of the freezer and thaw them in the fridge for about 3 days.

Hand tear extra firm tofu into chunks to create a craggly surface for crispiness.

Dust the torn tofu with cornstarch to help achieve a crispy exterior.

Chop broccolini into smaller pieces and blanch them quickly in boiling water for a couple of minutes.

Deseed some fresh chilies and chop the rest into 1-inch pieces.

Add fresh garlic and ginger to the mix for flavor.

Heat a wok over high heat until smoking hot and add a glug of vegetable oil.

Add the tofu and mushrooms to the wok and sear them for a few minutes on both sides until golden brown and crispy.

Remove the tofu and mushrooms from the wok and set aside.

In the same wok, add the chilies, blanched broccolini, and green onions, stirring to combine.

Make the sauce in the pan by adding soy sauce, brown sugar, sesame oil, and barbecue sauce.

Mix cornstarch with a little water to thicken the sauce and add it to the pan, stirring until the sauce has a shiny glaze.

Return the crispy tofu and mushrooms to the wok, tossing everything together to coat in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens