QUICK & EASY Mongolian Tofu Stir-Fry (Air fried) Recipe with Vegetables | Plant-based

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

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

hoisin sauce

🥗Healthier: miso paste

💰Cheaper: homemade sauce

Miso provides umami flavor with fewer additives, while homemade sauce can be cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

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

Press one block of extra firm tofu for about 30 minutes to remove excess moisture.

Pat the tofu dry with a paper towel and cut it into medium cubes.

In a mixing bowl, add cornstarch to the bottom, layer in half the tofu, add more cornstarch, then the rest of the tofu, and top with more cornstarch.

Shake to coat the tofu evenly with cornstarch.

Add freshly ground black pepper, a splash of soy sauce, and spritz with cooking oil to help crisp the tofu.

Gently stir with a silicone spatula to coat the tofu without breaking it.

Transfer the tofu to a parchment-lined air fryer tray and spread it out.

Air fry the tofu for about 15 to 20 minutes at 350 to 400°F (175 to 205°C).

Slice a red bell pepper into strips.

Chop broccoli into bite-sized pieces.

Slice two scallions, keeping the white and green parts separate.

Heat 1 tablespoon of cooking oil in a wok over medium-low heat.

Add 1 tablespoon each of minced garlic and grated ginger, and stir for about 30 seconds.

Add 3-5 dried red chilies and the white parts of the scallions, stirring for about a minute until fragrant.

Add broccoli and stir until it turns vibrant green.

Add the red bell pepper and a bit more oil if needed, sauté for about 30 seconds more.

Push the vegetables to the side of the wok and prepare the seasoning sauce.

Combine 3 tablespoons of light soy sauce, 1 tablespoon of brown sugar, 2 tablespoons of hoisin sauce, and 1 tablespoon of rice vinegar in the center of the wok and stir until combined.

Add a cornstarch slurry made from 1 teaspoon of cornstarch and 1 tablespoon of water to thicken the sauce, stirring continuously.

Lower the heat and add the crispy air-fried tofu, tossing gently to coat with the sauce.

Finish with the green parts of the scallions and a sprinkle of sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens