Ingredients for Vegan Vegetarian Pf Chang's Mongolian Beef Tofu
- 1 tablespoon sesame oil
- Fresh Ginger
- 2 cloves garlic, minced
- Low Sodium Soy Sauce
- 2 tablespoons water (for cornstarch slurry)
- Dark Brown Sugar
- Extra Firm Tofu
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced (for garnish)
- Red Bell Pepper
- Mushrooms
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How to Make Vegan Vegetarian Pf Chang's Mongolian Beef Tofu
- In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
- Press the extra-firm tofu to remove excess water. Cut into bite-sized pieces.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu and cook until golden brown and slightly crispy, about 8-10 minutes.
- Add the bell peppers and onions to the skillet and cook until softened, about 5 minutes.
- Pour the sauce over the tofu and vegetables. Stir to combine and bring to a simmer.
- Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for another 2-3 minutes, until the sauce reaches your desired consistency.
- Garnish with sesame seeds and green onions before serving. Serve over rice or noodles for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
184g
Fat
10g
Carbs
19g