Vegetarian Mongolian Stir Fry
Savor the bold, irresistible flavors of this Vegetarian Mongolian Stir Fry, a vibrant plant-based twist on a classic takeout favorite. Featuring a colorful medley of crisp-tender broccoli, julienned carrots, sweet red bell peppers, and snappy snow peas, this dish boasts a delightful mix of textures and freshness. Cubed and golden-browned firm tofu adds a hearty, protein-packed component, while the rich umami sauce—made with a blend of soy sauce, dark soy sauce, and brown sugar—coats every bite with a perfect balance of sweet and savory. Infused with aromatic garlic, ginger, and a touch of sesame oil, this quick stir fry is finished with a garnish of sesame seeds and green onions for an extra layer of flavor. Ready in just 35 minutes, it’s an easy, wholesome dinner option perfect for serving over steamed rice or noodles. Whether you're vegetarian or simply exploring meatless meals, this dish is a guaranteed crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snow peas
- 14 oz firm tofu, drained and cubed
- 3 stalks green onions, chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 0.5 cup soy sauce
- 2 tablespoons dark soy sauce
- 0.25 cup brown sugar
- 1 tablespoon cornstarch
- 0.25 cup water
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 4 cups cooked rice or noodles, for serving
Instructions
Start by preparing the sauce. In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, cornstarch, and water until the sugar and cornstarch have dissolved completely. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook them until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli florets, bell pepper slices, julienned carrot, and snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes, until they are just tender but still crisp.
Return the tofu to the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables, and toss everything to coat evenly. Cook for another 2-3 minutes, until the sauce has thickened.
Drizzle in the sesame oil and sprinkle the sesame seeds over the stir-fry. Toss to combine.
Remove from heat and garnish with chopped green onions.
Serve the Vegetarian Mongolian Stir Fry immediately over cooked rice or noodles.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6964 mg | 303% | |
| Total Carbohydrate | 328.0 g | 119% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 54.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3081 mg | 237% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2703 mg | 58% | |
*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.
