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Mongolian Tofu

Crispy tofu coated in Mongolian sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 2 servings


  • 400 g firm or extra firm tofu
  • ½ cup all purpose flour works well with gluten free flour, too
  • 2 tbsp nutritional yeast
  • tsp cumin
  • ½ tsp paprika
  • 1 tsp everything bagel seasoning or a garlic / onion spice blend
  • 1 tsp parsley
  • 1 tsp peanut oil can be substituted for your favourite oil for air frying
  • ½ cup water
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp sesame seeds


  • Whisk the flour and spices together in a medium bowl.
  • Rip the tofu into chunks and toss in with flour mixture. Mix well to be sure every piece of tofu is coated.
  • Add peanut oil to air fryer, add coated tofu to the basket and fry for 10 minutes, stir to break up any chunks and fry for another 5 minutes.
  • If you have a combination air fryer / pressure cooker / etc you can use the saute setting to make the sauce. If not, you can make it on the stove top. Remove fry basket, with tofu inside.
  • Add water, soy sauce and brown sugar with saute setting on high and whisk until it starts to thicken.
  • Add the tofu into the sauce and mix until evenly coated. Serve over rice or quinoa!


Cooking times can vary a lot from air fryer to air fryer, so keep an eye on yours when trying out new recipes to make adjustments.
Keyword mongolian, sauce, tofu