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Easy Mongolian Tofu

This sauce tastes similar to the sauce used in Chinese Spare Ribs. Meat eaters really love this dish, even if it's tofu. Easy and inexpensive.



  • 1 Tbsp. sesame oil (try not to use another oil for this recipe)
  • 1 block firm or extra firm tofu (cut into cubes)
  • 1-2 cups bean sprouts (broccoli would work well in this if you don't have sprouts)
  • Cornstarch, approximately 2-3 Tbsp. (to coat tofu)
  • 1 tsp. fresh minced ginger
  • 3 cloves garlic, minced
  • 1/2 cup low sodium soy sauce (the higher sodium stuff will make it taste too strong and salty)
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 green onion, chopped


Coat cubed tofu in cornstarch and set aside. In another bowl, mix water, soy sauce, and brown sugar. Set aside.

In a large saucepan, heat sesame oil then add garlic and ginger. Cook for a minute, then add tofu and cook for about 10 minutes on medium heat until lightly browned.


Add the sauce and let simmer for 15 minutes or so. The sauce will look thick and a bit glossy when it's ready.

Add bean sprouts and stir. Heat for a few minutes. Serve over noodles or rice and top with green onions.

Note: If you freeze the tofu first, then thaw, the texture is a lot better, especially for people who are scared of tofu. :)

Servings: 4
Time:10 Minutes Preparation Time
15 Minutes Cooking Time

Source: My blog: http://thefrugalvegan.wordpress.com

By Lisa from Halifax, NS

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December 16, 20130 found this helpful

I made this tonight and everyone loved it. Mind you, no one was looking forward to eating it, because it was tofu and they were sure they hated tofu. Will be making this again! Thanks for posting.

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