Mongolian beef used to be one of my favorite dishes when ordering Chinese takeout or visiting P.F. Chang’s. This version uses tofu in place of the beef, and it’s prepared in the air fryer instead of fried. You can certainly fry the tofu if you prefer. Just heat your oil and fry the dredged tofu until golden and crispy.
This isn’t a healthy dish, and that being said, please don’t skimp on the ingredients. It’ll greatly alter the taste. I already cut the amount of sugar and soy sauce as much as possible while still keeping this delicious. This recipe serves 2 so feel free to adjust accordingly.
I strayed from tradition and added broccoli just because I love it so much. You can omit it or add in whatever veggies you enjoy. I think water chestnuts and red bell pepper would be lovely in this sweet and savory sauce. Serve this with rice or over noodles.
2 teaspoons vegetable oil
1-2 teaspoons minced ginger
3 cloves of garlic, minced
1/4 cup soy sauce (can use gluten-free soy sauce)
1/4 cup brown sugar, packed
1/3 cup water
1/2 block of tofu, pressed and cubed, sliced, or cut into triangles
1 tablespoon corn starch
3 green onions, sliced into 1-2 inch pieces
2 cups of broccoli florets, optional
In a wok or large pan, heat oil over medium-low heat. Once hot, add the garlic and ginger. Saute just until tender being careful not to burn it.
Add the water, soy sauce, and sugar. Stir to combine and simmer for 5-7 minutes or until the sauce starts to slightly thicken.
While the sauce is simmering, toss the tofu pieces in corn starch. Air fry at 400°F for 10 minutes, flipping halfway.
When your sauce starts to thicken, add the broccoli, if using. Continue to reduce the sauce and cook the broccoli.
Once the tofu is done, add it to the sauce and gently stir to coat the pieces. Add the green onions and cook for 30 seconds or until the onions just start to soften.
Serve immediately with rice or noodles. Enjoy!