Mongolian Tofu and Mushrooms ( VEGAN )- Episode 1100

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber, while seitan is often less expensive.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: oyster mushrooms

Button mushrooms are widely available and affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

In a measuring cup, combine vegetarian stir-fry sauce, hoisin sauce, sesame oil, dark soy sauce, and white pepper; mix well and set aside.

Heat oil in a wok over medium heat.

Add ginger and garlic to the wok; sauté until fragrant.

Add pimento peppers and bird peppers; sauté for a few seconds until fragrant.

Add chopped scallions (whites only) and chunky vegetables; cook until they start to char for a smoky flavor.

Add chopped portobello or button mushrooms and chopped onions; sauté until cooked.

Add fried tofu to the wok; toss everything to combine.

Add a little salt to taste, keeping in mind the sauce contains salt.

Pour the prepared sauce over the mixture and mix well; cook briefly to keep vegetables tender-crisp.

Finish with a cornstarch slurry for a velvety consistency; toss to combine and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens