Vegan Mongolian Beef
This vegan Mongolian beef is super easy, significantly healthier than its takeaway counterpart, and tastes just as good! The perfect meal after a busy day.
For the tofu
- 1 block firm tofu pressed
- 1 tsp, plus 1 tbsp rapeseed oil (or oil of choice)
- 1 tsp soy sauce
- 1 tsp water
- 1 tbsp, plus ¼ cup cornflour
For the Mongolian sauce
- 1 tbsp rapeseed oil (or oil of choice)
- ½ tsp minced ginger
- 2 garlic cloves minced
- ¼ tsp chinese five spice
- ¼ tsp chilli flakes
- 1 tsp orange zest (optional)
- 3 tbsp soy sauce
- 2 tbsp water
- 2 tbsp brown/coconut sugar
- 2 tsp cornstarch (mixed with 1 tbsp water)
- 2 spring onions chopped
To make the tofu
Slice the tofu once along the length, then cut each rectangle into 20 cubes.
Mix 1 tsp oil, soy sauce, water, and 1 tbsp cornflour, then toss with the tofu to coat. Mix through the remaining cornflour a bit at a time, until the tofu is coated with cornflour.
Heat 1 tbsp oil in a wok or frying pan over a medium-high heat. Add the tofu and fry, stirring occasionally until a golden crusty coating forms (about 5 minutes). Place the tofu to one side.
To make the sauce
Heat the oil in the pan over a low-medium heat. Add the ginger and garlic and cook for a minute or two until fragrant. Add the five spice and chilli flakes, and cook for another minute.
Add the orange zest, soy sauce, water and sugar. Turn the heat up to medium-high and bring to a simmer for around 4 minutes, until the sugar is dissolved and the mixture starts to thicken.
Turn the heat down to low, then slowly start adding in the cornflour and water mixture, stirring as you go. After a couple of minutes it will turn very thick and glossy.
Throw in the tofu and spring onion, and mix well.
Serve immediately with brown rice and broccoli for a healthier side!
TOFU ALTERNATIVES: If you’re not a fan of tofu or need to avoid soy products, meat alternatives like seitan also work great. Alternatively, if you’re not a fan of tofu or meat alternatives, you can choose your favourite veggies. Coat them in cornflour and fry, or throw them straight in the sauce.
TO MAKE IT GLUTEN FREE: I use corn starch in this recipe, so swap out for arrowroot or tapioca starch if you need it to be gluten free. An easy swap for the soy sauce is gluten free tamari.
TO MAKE IT SOY FREE: If you need to avoid soy, and are using a soy-free meat substitute or vegetables, you can use coconut aminos instead of soy sauce. It will work in the recipe, but the flavour won’t quite be the same. If you find it doesn’t taste quite right, try adding a little extra salt to the sauce.