Mongolian Tofu Food
VEGAN/VEGETARIAN PF CHANG'S MONGOLIAN BEEF (TOFU)
If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers.
Provided by Mountain Bike Mom
Categories Onions
Time 50m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove tofu from water and thoroughly pat with paper towels to dry.
- Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
- Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
- Heat sesame oil in a deep skillet over low/medium heat.
- Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
- Add soy sauce and water.
- Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
- Remove from heat and cool slightly.
- Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
- Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
- Add cornstarch to liquid and dissolve.
- Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
- Add green onions, peppers and mushrooms to the skillet or wok.
- Pour sauce into the veggie mixture and heat, just until it's nice and hot.
- Serve over brown rice or pad thai noodles.
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- Press the tofu using a tofu press or a heavy can and paper towels. Just place the tofu between a few pieces of paper towel and place on heavy can on top. Let it rest for 15-20 minutes to remove some of the excess liquid. This will help the tofu get nice and crispy. Then cut into 3/4-1 inch cubes.
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- Prepare the Tofu. For this recipe, we're working with twice frozen-and-thawed tofu. As the name suggests, the tofu has been frozen, thawed, frozen again, and completely thawed again. Using a heavy object or a tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. At the end of the pressing, the height of the tofu should have halved. Using your fingers, pull away chunks of the tofu (I tend to think about strips). You should get chunks that aren't completely even and look naturally pulled. Carefully place the tofu pieces in a ziplock bag along with cornstarch. Shake the bag to evenly coat all the tofu pieces.
- Fry the Tofu. In a wok/pan, heat up a generous amount of vegetable oil on medium-high heat (think about shallow-frying). Once the oil is hot, fry the tofu pieces until each side becomes golden-brown and crispy. Remove from the oil and drain on a kitchen towel to remove excess grease. Set aside.
- Make the Sauce. Heat up a clean wok/pan on medium heat. Start the sauce by frying together the minced garlic, ginger, dried chilis, and brown sugar. Keep stirring and heating until the sugar is melted and caramelized, around 3-4 minutes. Deglaze the wok/pan with the soy sauce and water. The sugar is likely to harden and clump up, but just keep stirring until it dissolves again. Reduce this sauce for around 2 minutes and finish it with the thickening agent (cornstarch slurry). If the sauce wasn't already boiling, bring it up to a light boil and it should thicken up nicely.
- Finish the Dish. Remove the wok/pan from the heat and add the crispy tofu back into the sauce. Add the scallion segments as well. Stir to coat evenly. Finish with a sprinkle of white sesame seeds. Enjoy warm with rice.
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