Sheet Pan Mongolian Tofu

If you love bold flavors and crave something savory, sweet, and slightly spicy, Mongolian Tofu is the perfect dish to try. This plant-based twist on the traditional Mongolian beef is easy to make, incredibly flavorful, and packed with protein. Whether you’re vegan, vegetarian, or simply looking for more plant based meals, this recipe is sure to be a hit. Even my non-tofu loving husband was devouring his plate of this perfect plant based meal.  That speaks volumes, so let’s dive in!

Why You’ll Love Mongolian Tofu
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Mongolian Tofu offers a delightful balance of flavors and textures. The tofu is crispy on the outside and tender on the inside, while the sauce is rich, tangy, and slightly sweet. It’s a dish that feels indulgent yet is much healthier than takeout options. Plus, it’s incredibly versatile—perfect for a quick weeknight dinner or a meal prep option.
So, gather your ingredients and treat yourself to this mouthwatering Mongolian Tofu. Your taste buds will thank you!

Love this combo of ingredients for a savory Asian inspired sauce. If you've never tried Kecap Manis, it's a sticky, sweet soy sauce that is phenomenal (try it over roasted chicken thighs) □

​Tips for Success

• Pressing the Tofu: Removing excess water from the tofu is essential for achieving the perfect crispy texture. Don’t skip this step!

Ready for the oven

• Customizing Heat Levels: Adjust the amount of red pepper flakes based on your spice tolerance. For a milder dish, omit the flakes entirely.
• Add Vegetables: To make this dish more nutritious, consider adding sautéed broccoli, bell peppers, or snap peas.  Even tender baby spinach leaves tossed in at the least minute can add some additional greens to your diet.

Crispy, sticky & sweet out of the oven

Knife Set                     Large Cutting Board           Essential Parchment Paper          Baking Sheets

Sheet Pan Mongolian Tofu
Serves 4

​Ingredients
For the Tofu:

• 1 block (14 oz) firm or extra-firm tofu
• 2 tablespoons cornstarch
• 1 tablespoonolive oil
• 1/2 teaspoon sea salt. (I love Redmond Real Salt)

For the Sauce:

• 2 tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
• 2 tablespoons hoisin sauce or sweet soy sauce (Kecap manis)
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup water
• 2 cloves garlic, minced or grated
• 1 teaspoon grated fresh ginger. (keep this in. the freezer & it will grate like a dream)
• 1/2 teaspoon red pepper flakes (optional, for heat). Add more if you like it spicy.

For Garnish:

• 2 green onions, thinly sliced on the diagonal
• Sesame seeds

Instructions

1. Prepare the Tofu:    
2. Drain the tofu and press it between two plates or a tofu press for about 10-15 minutes to remove excess water.  I placed a heavy skillet on mine after I had wrapped it in kitchen towel.
3. Preheat your oven to 425 degrees
4. Cut the tofu into bite-sized cubes.
5. Toss the tofu cubes in cornstarch until evenly coated. I do this in a plastic, paper or reusable bag to make it super easy.  This step ensures a crispy exterior when cooked.
6. Place tofu cubes on a parchment lined baking sheet, drizzle with olive oil, sprinkle on the salt then toss.  Place in the oven and roast for 20-25 minutes while you make the sauce.

2. Make the Sauce:

1. In a microwave safe measuring carafe/cup, combine all the sauce ingredients, whisking together thoroughly.
2. Microwave for 1-2 minutes until the sauce begins to thicken a bit.  (This can also be done in a small saucepan stovetop over medium heat for 2-3 minutes until the sauce begins to bubble and thickens slightly).

4. Combine and Serve:

1. Pull the crispy tofu out of the oven and pour over half the sauce.  Toss until evenly coated.
2. Return to the oven for another 3-5 minutes until the sauce begins to caramelize and become very sticky.
3. Remove from the oven and serve hot over rice or noodles, drizzling the remaining sauce over top. Garnished with green onions and sesame seeds.