Mongolian Tofu

Mongolian Tofu

Mongolian Tofu Recipe by Raymond Selzer
Cook Time25 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Chinese
Servings: 3 serving


  • 8 oz firm tofu extra drained
  • 2 - 3 broccoli heads chopped
  • 1 can water chestnuts
  • 4 celery chinese (optional)stalks
  • 4 green onion whites and greens, chopped stalks
  • 1 tbsp chopped garlic
  • 1 tsp ginger grated
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • olive oil for frying
  • 1 tsp corn starch
  • 1 cup basmati rice cooked to desired


  • Cut the tofu into 3" squares, 1/2" thick. Dry fry it in a non stick pan on medium for about 8-10 minutes per side. Move the squares occasionally to prevent too much sticking. Both sides should be nicely carmelized. Remove from pan and set aside.
  • At the same time, steam your broccoli until the broccoli stems can easily be stabbed with a fork- about 15-20 minutes.
  • Heat oil in a wok, add garlic and ginger and saute til fragrant. Add vegetables and stir fry til broccoli florets begin to wilt- about 3-5 minutes. Remove from wok and set aside.
  • Mix together cornstarch, sugar, water and soy sauce. Whisk til sugar and corn starch are disolved. Add sauce to wok and bring to a boil. Return vegetables and tofu to wok and stir fry for 5 minutes. Make sure tofu is always in the sauce so it can absorb a lot.
  • Serve over rice.