Mongolian Tofu with Jasmine Rice

Mongolian Tofu is another popular vegetarian take on a Chinese take-out dish that you can make at home easily!

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0.0 min
Bring a saucepan of salted water to the boil.
0.5 min
Peel and finely chop the ginger and garlic.
2.0 min
Cut the spring onion into 2 cm pieces.
3.0 min
Slice the tofu.
4.5 min
Heat the vegetable oil in a saucepan over medium/low heat.
6.0 min
Add the ginger and garlic to the pan and quickly stir fry.
6.5 min
Add the soy sauce and water (60ml per person).
7.0 min
Dissolve the brown sugar, in the sauce and raise the heat to a boil for 2-3 minutes (or until the sauce thickens).
8.0 min
Add the rice to the boiling water and cook until tender.
10.0 min
Remove the sauce from the heat and set aside.
10.5 min
Dip the tofu into corn flour to apply a layer.
12.0 min
Heat the remaining oil in another pan over medium heat until hot.
13.5 min
Add the tofu to the oil and sauté for just two minutes, or until the tofu has become crispy and golden on the outside.
16.0 min
Remove the tofu from the pan and pat dry with a paper towel.
17.0 min
Add the tofu to the sauce along with the hoisin and simmer until combined.
17.5 min
Add the spring onions and stir.
19.0 min
Drain the rice and distribute among serving plates.
20.0 min
Serve alongside the Mongolian tofu.