Get ready to transform your weeknight dinner into a culinary adventure that'll make your taste buds dance! This Mongolian Tofu with Broccoli and Brown Rice is not just a meal; it's a flavor-packed journey that proves plant-based cooking can be incredibly exciting and delicious. In just 30 minutes, you'll create a restaurant-worthy dish that's both nutritious and irresistibly satisfying, bringing the bold, savory essence of Mongolian cuisine right to your dinner table.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 cups broccoli florets
- 2 cups cooked brown rice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- Water as needed
Instructions
- Press the tofu block between paper towels or clean kitchen towels to remove excess moisture. This helps the tofu crisp up better when cooking.
- Cut the pressed tofu into uniform 1-inch cubes, ensuring they are roughly the same size for even cooking.
- In a small mixing bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, and cornstarch. Add a little water if the sauce seems too thick to create a smooth marinade.
- Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking.
- Add tofu cubes to the skillet and cook for 3-4 minutes on each side, turning gently to create a golden-brown crispy exterior.
- Remove tofu from the skillet and set aside on a plate. In the same skillet, add broccoli florets and stir-fry for 3-4 minutes until they are bright green and slightly tender.
- Return the tofu to the skillet with the broccoli and pour the prepared sauce over the ingredients. Stir gently to coat everything evenly and cook for an additional 2-3 minutes.
- Serve the Mongolian tofu and broccoli hot over the prepared brown rice, ensuring each serving gets an equal portion of tofu, broccoli, and sauce.
- Optionally, garnish with sesame seeds or chopped green onions for added flavor and presentation.
Tips
- Pressing tofu is crucial - use a tofu press or place heavy books on paper towel-wrapped tofu to remove maximum moisture for that crispy exterior.
- For extra flavor, marinate the tofu cubes in the sauce for 15-30 minutes before cooking to help them absorb more flavor.
- Use a non-stick skillet or well-seasoned wok to prevent tofu from sticking and ensure even browning.
- Don't overcrowd the pan when cooking tofu - this helps achieve a perfect golden-brown crisp.
- Adjust the sauce's consistency by adding water or cornstarch to get your desired thickness.
- For added texture, consider toasting sesame seeds before garnishing to enhance their nutty flavor.
- If you prefer a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
