That;s a bold title, maybe you have had Mongolian tofu like this! I think the biggest difference for me is the texture of the tofu. Usually, in a sauce like this the tofu is pretty soft, to mimic the meat it’s typically served with.
This recipe lightly coats and then air fries the tofu to crisp it up. The brown sugar does it’s thing to help the sauce thicken some and also crisps up a little more when sauteing the tofu and making sure it’s totally covered.
- 400 g firm or extra firm tofu
- ½ cup all purpose flour works well with gluten free flour, too
- 2 tbsp nutritional yeast
- ⅛ 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!