Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

READY IN: 50mins
YIELD: 7 cups




  • Remove tofu from water and thoroughly pat with paper towels to dry.
  • Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
  • Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
  • Heat sesame oil in a deep skillet over low/medium heat.
  • Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
  • Add soy sauce and water.
  • Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
  • Remove from heat and cool slightly.
  • Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
  • Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
  • Add cornstarch to liquid and dissolve.
  • Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
  • Add green onions, peppers and mushrooms to the skillet or wok.
  • Pour sauce into the veggie mixture and heat, just until it's nice and hot.
  • Serve over brown rice or pad thai noodles.