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Sticky Mongolian Tofu and Broccoli Stir Fry

Sticky Mongolian Tofu and Broccoli Stir Fry You’ll Crave

Discover the vibrant flavors of Sticky Mongolian Tofu and Broccoli Stir Fry, a quick and satisfying meal that impresses with its sweet and savory sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Mongolian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/4 cup Dark Brown Sugar Can swap with coconut sugar or maple syrup.
  • 1/2 cup Vegetable Broth Chicken broth for non-vegans.
  • 1/4 cup Low-sodium Soy Sauce Tamari is a gluten-free option.
  • 1 tablespoon Fresh Ginger (minced) Ground ginger can be used in smaller amounts.
  • 2 cloves Garlic (minced) Fresh is best, but garlic powder can substitute.
  • 2 tablespoons Rice Vinegar White vinegar or apple cider vinegar are alternatives.
  • 2 tablespoons Toasted Sesame Oil Can substitute with olive or avocado oil.
For the Tofu
  • 14 ounces Extra Firm Tofu Avoid silken tofu.
  • 1/4 cup Cornstarch Potato starch can be used as an alternative.
  • 1/4 cup Vegetable Oil Canola or other neutral oils are suitable.
For the Vegetables
  • 2 pieces Dried Red Chili Peppers Adjust based on spice preference.
  • 2 pieces Scallions/Green Onions Regular onions can be used but alter flavor.
  • 1 cup Baby Broccoli Can substitute with regular broccoli or snap peas.
For the Sauce
  • 1 tablespoon Cornstarch For slurry to thicken the sauce.
  • 2 tablespoons Water Mix well to avoid lumps.
  • 1 tablespoon Optional Dark Soy Sauce Regular soy sauce can substitute.

Equipment

  • Wok
  • non-stick skillet
  • Shallow Bowl
  • small saucepan

Method
 

Preparation
  1. In a shallow bowl, combine the marinade ingredients: dark brown sugar, vegetable broth, low-sodium soy sauce, minced ginger, minced garlic, rice vinegar, and toasted sesame oil. Whisk until sugar dissolves.
  2. Drain the tofu and press gently with a kitchen towel for excess moisture. Slice into 2” x ¼” rectangles.
  3. Place the sliced tofu in the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes.
  4. Toss marinated tofu gently with cornstarch in a separate bowl until evenly coated.
  5. Heat vegetable oil in a wok or skillet over medium-high heat. Fry tofu in a single layer for 7-8 minutes until golden brown.
  6. Add chopped baby broccoli to the pan and stir-fry for an additional 5-7 minutes.
  7. In a small saucepan, mix remaining marinade with cornstarch and water slurry. Heat until thickened.
  8. Pour the sauce over tofu and broccoli, and cook together for an additional 2-3 minutes.
  9. Serve immediately over rice or noodles, garnished with scallions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 40mgCalcium: 300mgIron: 3mg

Notes

Marinate tofu a day ahead to intensify flavors. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.

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