Vegetable and Tofu Mongolian Beef
Mongolian beef, a ubiquitous Chinese-American dish, is defined by its sweet and savory brown sauce that coats tender morsels of beef. The signature meat is on hiatus in this vegetarian version, and in its place is tofu, which we press and cube to build its meaty structure and soak up the flavorful sauce.
The Mongolian beef many Americans have come to know was popularized in the 1970s by P.F. Chang's. Per company lore, founder Philip Chiang was inspired by Mongolian hot pot, or huo guo, in which raw meat is cooked in a communal pot of boiling broth, and created a stir-fried version featuring thin slices of beef that could be cooked quickly in a wok. For this recipe, we achieve a similar effect with tofu, which we treat much like meat, marinating it in a cornstarch-soy sauce-brown sugar mixture that lends both flavor and structure. The tofu is cooked in stages, first on its own to promote browning, and then with vegetables until the sauce thickens and the vegetables soften. Topped with sliced scallions and sesame seeds, Mongolian tofu is a versatile dish that can be served with rice or noodles.
Vegetable and Tofu Mongolian Beef Vegetable and Tofu Mongolian Beef Vegetable and Tofu Mongolian Beef Vegetable and Tofu Mongolian Beef
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 pound tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
Instructions
  1. In a large bowl, combine the tofu, cornstarch, soy sauce, and brown sugar.
  2. Toss to coat evenly.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the tofu and cook until browned on all sides.
  5. Add the onion, green bell pepper, and red bell pepper and cook until softened.
  6. Serve over rice or noodles.
Why It Works
  • Pressing the tofu removes excess moisture, allowing it to better absorb the marinade and brown more effectively.
  • The cornstarch coating helps create a crispy exterior on the tofu, while the soy sauce and brown sugar provide flavor and color.
  • Cooking the tofu in stages prevents it from becoming soggy and allows the sauce to develop more flavor.