30 min · 1 serving · @Allie Petersen
Crispy Mongolian Tofu Stir Fry
Crispy air-fried tofu and tender-crisp broccoli and red pepper tossed in a sticky, sweet-savoury Mongolian garlic ginger glaze over jasmine rice.
Nutrition per serving
- 485 kcal
- 23 g protein
- 63 g carbs
- 15 g fat
Ingredients
- 115 g extra-firm tofu, pressed and cubed
- ¾ tsp cornstarch, for the tofu
- 1 pinch garlic powder
- 1 tsp olive oil
- ¾ tbsp soy sauce (or tamari)
- ½ tbsp brown sugar
- ½ garlic clove, minced
- ¼ tsp ginger paste
- 1 pinch red pepper flakes
- ½ tsp cornstarch, for the sauce
- 20 ml warm water
- ½ green onion, sliced
- 45 g broccoli florets
- ¼ large red bell pepper, thinly sliced
- 150 g cooked jasmine rice
- ½ tsp sesame seeds
Steps
- Toss the tofu with cornstarch and garlic powder, then air fry at 200°C (400°F) for 12-15 minutes, shaking halfway.
- Sauté the broccoli and bell pepper in a little oil for 4-5 minutes, then set aside.
- Cook the green onion whites, garlic and ginger for 1 minute.
- Whisk soy sauce, brown sugar, pepper flakes and cornstarch slurry, pour in and simmer until glossy.
- Toss the tofu and vegetables in the glaze and serve over rice with sesame seeds and green onion tops.
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