• Soyfoodscouncil

Mongolian Tofu

Do you have an air fryer? This recipe is for you!


Basic Tofu 1 package extra-firm tofu

1 teaspoon sesame oil

4 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon ground ginger

2 teaspoons coating mix (I like to mix brown rice flour with corn starch; or corn and potato starch; or just use two teaspoons corn starch)1 teaspoon ground ginger


Mongolian Sauce ¼ cup low-sodium soy sauce

¼ cup water

⅛ cup sugar3 cloves garlic, minced

¼ teaspoon ground ginger


Instructions for the basic Tofu Press and drain tofu. I highly recommend freezing water packed tofu immediately after purchasing. Thaw the night before you plan to use it. The next morning, press and drain it (it will take no time at all because of the freezing / thawing process). Cut the block of tofu into cubes.In a small bowl, whisk oil, soy sauce, rice vinegar and ground ginger together. Pour over the cubed tofu in an airtight container and chill to marinate. Ideally, let it marinade all day (8 hours).

Drain marinated tofu and transfer to a medium bowl. Whisk together the coating mix and remaining ground ginger. Sprinkle over the drained tofu and gently toss with tongs, coating all pieces of tofu.

Transfer tofu to the air fryer.Set the air fryer to 350F degrees and cook for 20 minutes. Shake at 10 minutes.


Instructions for the Monglian Sauce While the tofu is cooking in the air fryer, mix all sauce ingredients together in a saucepan. bring to an easy boil on medium-high heat. Then immediately reduce heat to low and simmer, stirring occasionally.

When the tofu is done, transfer to the sauce pan, gently folding the tofu in the sauce until all cubes are coated. You can serve right away or cover and leave on low for about five minutes.


Notes Serve with rice and steamed veggies!


Yield Serves 4

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