Vegan Mongolian Stir Fry
Elevate your weeknight dinner with this irresistible Vegan Mongolian Stir Fry, a plant-based take on a classic favorite that’s packed with bold flavors and vibrant veggies. Crispy tofu is the star of the dish, coated in cornstarch and pan-fried to perfection before being tossed with a savory-sweet sauce made from soy sauce, brown sugar, fresh ginger, and garlic. A medley of colorful vegetables like broccoli, red bell pepper, and carrots adds freshness and crunch, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. Served over a bed of fluffy rice, this quick and easy 35-minute recipe is a wholesome, vegan-friendly meal that’s delightfully satisfying and perfect for any night of the week. Keywords: vegan stir fry, Mongolian tofu, plant-based dinner, easy vegan recipes, crispy tofu stir fry.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp cornstarch
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 0.25 cup water
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 4 green onions, sliced
- 1 tbsp sesame seeds
- 4 cups cooked rice
Instructions
Drain and press the tofu to remove excess moisture. Cut into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
In a small bowl, whisk together the soy sauce, brown sugar, water, minced ginger, and minced garlic. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu and cook until golden and crispy on all sides, about 8 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the sliced bell pepper, broccoli, and julienned carrots. Stir-fry for about 5 minutes, or until vegetables are tender-crisp.
Return the tofu to the skillet with the vegetables.
Pour the soy sauce mixture over the tofu and vegetables. Stir well to ensure everything is coated with the sauce. Cook for another 2-3 minutes until the sauce is slightly thickened.
Garnish with sliced green onions and sesame seeds.
Serve the stir fry hot over cooked rice.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 19.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
