Mongolian Soykei Tofu
15min
6 pers.
20min
Extra firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
Fried tofu
2 blocks extra-firm Soykei tofu
3 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp cooking oil (avocado)
2 garlic cloves minced
1 red bell pepper minced
Sauce
2 tbsp grated ginger
½ cup soya sauce
¾ cup maple syrup or sugar
½ cup rice vinegar
1 cup water
2 tsp cornstarch
1-2 tsp sriracha sauce (optional)
Serve with
4 packets udon noodles (or other Asian noodles of your choice)
Chopped green onions
Preparation
- In a bowl, mix the ingredients for the sauce. Set aside.
- Slice the tofu blocs in two, press the tofu in a clean cloth to remove excess water. Break the tofu into bite size pieces with your hands. Add the tofu to a big bowl. Add in the cornstarch and the spices. Mix well.
- On medium heat, add avocado oil into a deep pan. Add in the tofu and cook for about 10 minutes until the tofu is golden and crunchy. Add in the garlic and pepper and cook for another 10 minutes or until the vegetables are tender.
- At the same time, prepare your noodles according to the indication on the packaging and set aside when ready.
- Once the vegetables are tender, stir your sauce to make sure everything is well mixed. Pour the sauce on the tofu. Add the cooked noodles. Stir gently until the sauce has thickened.
- Garnish with minced green onion and serve.
