This Mongolian Crispy Tofu and Broccoli Stir Fry is a great option for Meatless Mondays, or as a protein-packed vegetarian meal in a hurry. Slices of firm tofu are shallow fried and tossed in a delightfully salty-sweet sticky sauce and heaped with wok-charred broccoli.
For more Asian meals see our recipes here.
I have made Mongolian lamb and beef a few times, and it has always been one of the most requested dishes by my family. I decided to use the same sauce and toss some crispy tofu and wok-fried broccoli as a quick lunch for my vegetarian friend. Needless to say, it turned out great, and I am wondering what else can I use this sauce for!
Reasons to Love this Mongolian Crispy Tofu And Broccoli Stir Fry
- Irresistible Crunch: The crispy texture of the tofu adds a delightful crunch to every bite, making it a satisfying and enjoyable eating experience.
- Mouthwatering Mongolian Sauce: Without the need for any fussy ingredients, this simple sauce punches well above its weight in terms of flavor and balance. A delicious blend of sweet, savory, and tangy notes that will leave you craving more.
- Loaded with healthy broccoli to make it a well-rounded meal.
- Vegetarian Delight: This dish proves that vegetarian cuisine can be exciting, flavorful, and satisfying, making it a great option for vegetarians and those looking to explore plant-based meals.
- Quick and Easy: This dish comes together in no time!
Ingredient List for Mongolian Crispy Tofu And Broccoli Stir Fry
Oil: Pick a neutral-smelling variety like peanut oil, canola oil, vegetable oil, grapeseed oil, etc.
Garlic: Garlic adds a wonderful aroma to your stir-fry. I have diced the garlic so it flavors the oil well.
Broccoli: Slice the broccoli thin enough so it stir-fries well to a crisp and slightly golden color. If you choose thicker florets, read on to see how to prep broccoli for stir-fry.
Tofu: I have used firm tofu. This will crisp up quickly on high heat in a pan.
Soy Sauce: I have used light soy sauce. Though lighter in color, it has a saltier taste than dark soy. However, it is balanced with sugar.
Sugar: I have used brown sugar. Feel free to substitute with white sugar, or your preferred sweetener.
Cornstarch: Cornstarch (Cornflour in UK or Australia) is mixed with water to for a slurry. This helps create a thicker, glossier sauce to coat the tofu and broccoli.
Optional Ingredients: Sesame seeds, Sesame Oil, and Spring Greens for garnishing.
Step-By-Step Process to Make Mongolian Crispy Tofu And Broccoli Stir Fry
Cut tofu into slices (see above picture) and pan-fry them with some oil. The heat should be high. Your tofu slices should crisp up to a golden brown.
Add the oil to your wok, and heat till almost smoking. Add the broccoli florets and fry till slightly crispy and light golden brown.
For the sauce, mix the soy sauce and sugar into the pan, and simmer for a few seconds. Add the cornstarch slurry. (You may have to stir the cornstarch again just before pouring, as it tends to settle to the bottom quickly)
Once the sauce turns dark, thick, and glossy, your sauce is ready.
Add the crispy tofu, garnish with sesame seeds, spring onions, and sesame oil (all optional) and your Mongolian Tofu With Broccoli is ready!
Serve hot with steaming jasmine rice or these Noodles In Chilli Oil
Some Useful Tips
How to cook Mongolian Crispy Tofu And Broccoli Stir Fry even faster.
To save more time, you can purchase ready crispy firm tofu. This is fried and ready to be tossed in.
Make your rice in the cooker, and fry the tofu in a separate pan, while stir-frying the broccoli. I do this when I need a meal in a hurry.
Tips to Stir-Frying Broccoli
1. Slice the broccoli thin (see pictures) so they cook and get crispy quickly. This way you do not have to deal with raw-tasting broccoli.
2. Do not cook too many florets in the wok. Home-use gas stoves are too small to generate the kind of heat commercial woks have. To get around this problem, only stir-fry 2 portions at a time to get that smokey char or wok-hei flavor.
3. Always keep the heat high, and do not crowd the broccoli at the center of the wok. They will start sweating and turn mushy. We need them to be stir-fried quickly and at high temperatures.
4. Mise En Place: This is a French term for keeping everything ready and in order. This is especially important during quick stir-frying. I keep the ingredients in the order that they go in the wok. This takes the guesswork out when you are working and makes the workflow very smooth and enjoyable.
Frequently Asked Questions About Mongolian Crispy Tofu And Broccoli Stir Fry
Yes! Just substitute soy sauce with a gluten-free version or tamari.
Tofu is made from soybeans, and hence free from animal dairy.
Tofu is low-carb, however, the sauce has sugar which will increase your carb count. Just substitute it with your preferred sweetener.
Yes, tofu is made from soy beans and is vegan-friendly.
In The Fridge: 2-3 Days
In The Freezer: Store in freezer safe container, label the date of storage and keep for 2 months in the freezer.
More Content You Might Enjoy:
Quick And Easy Meals
HUNGRY FOR MORE?
Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Mongolian Crispy Tofu And Broccoli Stir Fry
- 1 Wok
- 1 Frying Pan
- 1 Tablespoon Oil
- 1 pound Firm Tofu (about 400 – 450 g) sliced in blocks (see picture)
- 1/2 Cup Soy Sauce See Note #1
- 1/2 Cup Sugar
- 1 Tablespoon Cornstarch
- 1/2 Cup Water
- 1 Tablespoon Oil
- 1 Tablespoon Ginger Minced
- 1 Tablespoon Garlic Diced
- 1 Head Broccoli Florets sliced medium
- 1 Tablesppon Chilli sauce
- 1 teaspoon Sesame Seeds
- 1 Tablespoon Spring Onions (green only)
- 1 teaspoon Sesame Oil
- Heat a large flat pan, and add oil.
- Once the oil is heated, add the sliced tofu, and fry each side till golden brown and crispy.
- Air Fryer: Coat the tofu in oil, and air fry for 10-15 minutes, flipping halfway. Air fry till crispy.
Mongolian Sauce and Cornstarch Slurry
- Mix soy sauce and sugar and stir well till sugar dissolves.
- Add cornstarch to water, and make a slurry.
Putting it all together
- Heat oil in a wok, and fry the ginger and garlic for about 10-20 seconds on high heat.
- Add the broccoli and stir fry till the broccoli looks slightly golden brown.
- Add the Mongolian sauce mix (soy sauce and sugar) and simmer for about a minute.
- Stir the cornstarch again, and add the slurry to the wok.
- Simmer till the sauce turns brown. Keep stirring.
- Toss the crispy tofu in.
- Optional: Garnish with sesame seeds and spring onions, drizzle with sesame oil, and serve hot.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.