Mongolian Tofu Recipe

When I started to eat more plant-based one of the things I was worried about it that I wouldn't be able to eat the foods that I love.  That it would too complicated to acquire the special ingredients needed to make things taste right, and so on, and so on.  The thing is that couldn't be further from the truth.  In fact, we live in the best time ever to go more plant based in the way that we eat.  And I am finding more often than not that I enjoy the plant based options better than the traditional recipes.  Take my Mongolian Tofu for example. 

A fun, plant-based twist on a traditional recipe.  Slightly sweet and savory, this Mongolian Tofu is packed full of great flavor, uses simple ingredients we all have on hand, and is ready in no time.  I really think you are going to enjoy this one so...

Let's Get Started!

WHAT IS TOFU?:

Well, according to Wikipedia, Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. 

WHAT ARE THE HEALTH BENEFITS OF TOFU?

According to BBC Good Food, tofu is...

• a source of complete protein.
• provides protective plant compounds.
• rich in nutrients.
• may alleviate peri-menopausal symptoms.
• may support heart health.
• may help manage cholesterol.
• may support blood sugar management.
• may support bone health.

WHY TOFU WORKS IN THIS RECIPE:

In essence tofu is big block of flavorless protein sponge.  It has no flavor on it's own, but beautifully takes on the flavor of whatever you season it with.  And prepared properly, has a lovely, meat-like texture.  

WHAT IS THE BEST TOFU TO USE IN THIS RECIPE?:

In my opinion, Super Firm Tofu (like the one shown above) is the best choice for this recipe.  The main reason is that it has the least amount of moisture and you don't have to press it.  However, if super firm is not accessible to you, get the firmest tofu you can.   You will just need to press as much water out of it as you can.  

WHAT IS THE BEST WAY TO PREP MY TOFU?:

1. To get the meatiest texture you can, you will want to pop the tofu in the freezer the night before you are going to prepare it and freeze it the morning of.  I don't know the exact science of this, but it totally changes the make-up of the tofu and gives it great texture.  
2. If you are not using Super Firm Tofu, after you freeze it, you will need to press it for around 10 minutes.  You can do this by using a tofu press.  I will link the one I use (HERE), or just wrap it up in some paper towel, place it on a plate, and pile a cookbook or two on top of it.  

HERE IS HOW I MADE IT: