Mongolian Tofu

Our first live update since launch had to be called Mongolian something or another. Since we are now in Lent this is the vegan version of mongolian beef. Mongolian beef does not originate from Mongolia nor does it have anything to do with Mongolia. That just happens to be what it is called in America. The idea of Mongolian Beef is thin strips of beef + vegetables covered in a sticky dark sauce made mainly of soy sauce, oyster sauce and few other ingredients.

This dish is simple to make and never disappoints. Tofu works well here and makes a delicious oriental meal.

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Ingredients

For the Tofu

• Tofu, cut intro strips and patted dry
• Corn Flour
• Thai 7 Spice mix
• Vegetable oil (for deep frying)

For the Sauce

• 1 clove of garlic, minced
• Equal amount of chopped ginger to garlic
• Mirin or Rice Wine (or white wine) 1/2 cup
• 4 Tbsp light soy sauce
• 2 tbsp hoisin sauce (or oyster sauce if you’re not making this vegan)
• 1 tsp honey
• crushed chillies or chilli powder (depending on how hot you like it)
• Ground nut oil

Rest of the dish

• 2 small onions, sliced
• 1 green pepper, sliced
• 3 Spring onion, sliced
• Coriander, roughly chopped
• Cashew nuts for garnish

Method

• First, lets get the messy step out of the way. In a large bowl mix the corn flour with the thai 7 spice mix. Pat dry the Tofu and roll in the flour.
• Heat the oil until hot and deep fry the Tofu until golden (be careful as it tends to splash if theres too much moisture in the tofu). Drain and set aside.

• Next make your sauce. Heat a little oil in your wok, add the garlic and ginger and fry for 30 seconds.
• Then add your Mirin or wine, allow to cook for a minute to burn off any alcohol. Then add the rest of your sauce ingredients.
• Allow to mix until thick. There is no right or wrong way to make this sauce. Simply change the mixture of salty (soy sauce), hot (chilly) and sweet (hoi sin and honey) until you have a sauce that you like. Some like it hot and salty, others like it sweet. I like it somewhere in the middle.
• Pour out the sauce into a small bowl for later.
• Next fry your vegetables. Add a little more oil in the same wok, add your onion and green peppers and fry on a high heat until caremalised. I normally add occasional spoons of the sauce mixture to help this along.

• Once the vegetables are cooked, add the fried tofu sticks and allow them to warm through. Throw in the spring onions.
• Then pour the sauce over the whole mixture in the wok, allow to bubble and blow your mind away with the aroma.

• Garnish with coriander and toasted cashew nuts.
• Serve with your choice of rice. We prefer Thai Jasmine Rice.

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