Wednesday, March 3, 2010

Mongolian Tofu

Some kind of tofu stir-fry is a standby during these meatless Lent months, and I'm always looking for different sauces to approximate that greasy Chinese food that we hardly ever eat. Actually, a good (good being relative) Chinese take-out place is the one thing around us that we don't have. We've got Turkish and Neapolitan pizza and sushi and Mexican and Vietnamese not too far up the road but no Chinese (save for the sketchy buffet right across the street. I'm not counting it.)

Anyway, this sauce had that great sweet and salty combination going on here. It made a ton of sauce, so I threw in a package of frozen Asian-style vegetables. I also needed another tablespoon of cornstarch to get it to thicken as much as I wanted it to. Joe commented on the nice caramel flavor from the brown sugar. You could certainly use this with a beef stir-fry as well.

Mongolian Tofu
source: Mary Ellen's Cooking Creations

  • 2 tsp olive oil
  • 1 block firm or extra firm tofu, with the water pressed out and cubed
  • Cornstarch, approximately 2-3 tbsp
  • 1/2 tsp minced ginger
  • 3 cloves garlic, minced
  • 1/2 c low sodium soy sauce
  • 1/2 c water or broth
  • 3/4 c brown sugar
  • 1 green onion, chopped
  • Toss tofu with cornstarch to coat
  • Heat olive oil in a large saute pan over medium-high heat
  • Add the tofu and cook until browned on all sides, about 6-8 minutes
  • In the meantime, mix the soy sauce, water (or broth) and brown sugar in a bowl
  • Once the tofu has browned, add the garlic and ginger; saute 1 minute
  • Add the soy sauce mixture and stir; bring to a steady simmer and then reduce to low. Let simmer for several minutes to thicken the sauce.
  • Add half of the green onions
  • Serve over rice and garnish with green onions