August 22, 2026
Mongolian Tofu Stir-Fry
Last Updated on 21 hours ago by Ashley
This Mongolian Tofu Stir-Fry is a plant-based twist on classic Mongolian beef, made with grated tofu, crisp-tender green beans, fresh chilies, garlic, ginger, and a sweet-savory Mongolian-style sauce! Instead of traditional strips of beef, grated tofu gives this easy stir-fry a ground-like texture that soaks up every bit of the sauce. It’s quick, satisfying, packed with flavor, and perfect served over steamed rice for an easy weeknight dinner!
Table of Contents
The History of Mongolian Beef why you’ll love this recipe jump to recipe video tips and faqs more stir-fry recipesMongolian Tofu Stir-Fry with Green Beans
If you love the sweet and savory flavors of Mongolian beef, you’re going to want to put this Mongolian Tofu Stir-Fry on your weeknight dinner list! I took everything I love about classic Mongolian beef (the savory soy-based sauce, ginger, garlic, a touch of sweetness, and plenty of caramelized flavor), and gave it a plant-based twist. Instead of slicing tofu into strips, I grate it into small, uneven pieces that have the perfect surface area for browning and, more importantly, for soaking up that delicious Mongolian-style sauce! I also added green beans for a little crunch and fresh red chilies for a bright kick of heat. The result is a quick, flavorful tofu stir-fry that hits all the takeout cravings!
The Surprising History of Mongolian Beef
Despite its name, Mongolian beef actually isn’t a traditional Mongolian dish. Its history is tied to Taiwanese Mongolian barbecue restaurants that emerged in the 1950s, before the dish found a home in Chinese-American restaurants and became the sweet-and-savory stir-fry many of us know today. The dish was born at the first “Mongolian barbecue” restaurants, founded by Wu Zhaonan, a Beijing-born comedian turned restaurateur who fled to Taiwan after the Chinese Civil War.
Wu opened his street food stall in Yingqiao, Taipei, in 1951. He initially wanted to call it “Beijing barbecue,” but political sensitivities led him to choose the more exotic “Mongolian barbecue” instead. The name caught on, and soon the style spread across Taiwan before crossing the Pacific to American Chinese restaurants in the 1960s and 1970s.
How This Mongolian Tofu Stir-Fry Is Inspired by the Original
So this recipe isn’t meant to be “authentic” Mongolian cuisine, it’s my own interpretation of a beloved restaurant-style dish, using the flavors and sauce as inspiration and swapping the beef for grated tofu!
Why You’ll Love This Recipe
- It has all the craveable flavors of Mongolian beef: The sweet, savory, garlicky, gingery sauce is rich, glossy, and packed with flavor!
- It’s a great tofu recipe for skeptics: If you’re not usually excited about tofu, this is a good recipe to try. The combination of browning, texture, and bold sauce makes the tofu crave-worthy for even the most skeptical tofu critics.
- It comes together quickly: This is an easy weeknight stir-fry that doesn’t require hours of marinating or simmering.
- It’s packed with flavor without a long ingredient list: A handful of pantry staples plus fresh garlic, ginger, and chilies do most of the heavy lifting!
- Meal prep ready: Stores well for leftovers and reheats beautifully!
Step-by-Step Instructions
1. Marinate the Tofu & Make the Sauce:
Combine 2 tablespoons low-sodium soy sauce, 1 tablespoon Mirin, and 1 tablespoon dark soy sauce in a large bowl. Add grated tofu and toss gently to coat. Let sit while you prepare the sauce.
In a separate bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Stir in remaining soy sauce, Mirin, dark soy sauce, vegetable broth, and brown sugar. Set aside.
2. Brown the Tofu:
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add marinated tofu and cook 10 to 15 minutes, stirring occasionally, until light golden and crisped at the edges. Transfer to a plate.
3. Sauté the Green Beans:
Add remaining oil to the same pan over medium heat. Toss in green beans and cook 5 to 7 minutes, stirring occasionally, until softened but still crisp-tender.
4. Combine Everything:
Add chilies, garlic, and ginger to the pan. Stir-fry for 2 to 3 minutes until fragrant. Return tofu to the pan and pour the sauce over top. Stir continuously for 3 to 5 minutes until sauce reduces and clings to the tofu.
5. Finish, Serve and Enjoy!
Lower heat to medium-low. Stir in green onion pieces and cook 2 to 3 minutes more until tender. Garnish with toasted sesame seeds. Serve hot over steamed rice and enjoy!
Tips and FAQs
- Pressing and shredding tofu properly: Wrap tofu in clean kitchen towels or paper towels and weight it with a cast iron skillet for 15 minutes before grating.
- Preventing sticking: Use a well-seasoned wok or large nonstick sauté pan. Don’t overcrowd the tofu when browning, so cook in batches if needed.
- Let the tofu brown before stirring too much: Resist the urge to constantly move it around. Letting it sit against the hot pan helps develop those crispy, golden bits!
What tofu works best for this recipe?
Super-firm or extra-firm tofu is the best choice if you want the tofu to brown well and hold its texture.
How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat in a skillet or microwave.
More Stir-Fry Recipes to Try
Your New Favorite Tofu Recipe
This Mongolian Tofu Stir-Fry is proof that tofu can be seriously craveable. The grated tofu gets golden and crispy, then soaks up all that sweet, savory, spicy sauce, while green beans and fresh chilies add plenty of texture and flavor. Serve it over rice, dig in, and enjoy your new favorite takeout-inspired tofu dinner!
If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Mongolian Tofu Stir-Fry
Ingredients
- 6 tablespoons low-sodium soy sauce, divided
- 2 tablespoon Mirin, divided
- 2 tablespoons dark soy sauce, divided
- 1 (16-ounce) extra-firm tofu, pressed and shredded on the large side of a box grater
- 1 tablespoon cornstarch
- ¾ cup low sodium vegetable broth
- 2 tablespoons brown sugar
- 2 tablespoons neutral oil, such as avocado or canola, divided
- 12 ounces green beans, washed, dried, ends removed, and cut into 2” – inch pieces
- 3 to 5 red chilies, such as Fresno chilies or red jalapeño, seeds removed and thinly sliced
- 10 cloves fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 bunch green onions, trimmed and cut into 2” – inch pieces
- Cooked white or brown rice, for serving, optional
- Toasted sesame seeds, for garnish, optional
Instructions
- Place 2 tablespoons of the soy sauce, 1 tablespoon Mirin, and 1 tablespoon dark soy sauce in a large bowl and whisk to combine. Add the tofu and toss to coat. Set aside.
- Next, make the sauce. Place the cornstarch in a bowl and whisk with 2 tablespoons of water. Pour in the broth, along with the remaining low-sodium soy sauce, Mirin, dark soy sauce, and brown sugar. Whisk again to combine and set aside.
- Heat 1 tablespoon of oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the tofu and cook, stirring occasionally, until light brown and slightly crisped around the edges, 10 to 15 minutes. Remove and set aside.
- Heat the remaining tablespoon to the same pan over medium heat. Once it’s hot, add the dried and cut green beans and sauté, stirring occasionally, until just softened, but still tender-crisp, 5 to 7 minutes.
- Add the chilies, garlic and ginger and cook, stirring often, until fragrant, 2 to 3 minutes.
- Add the reserved tofu and pour in the sauce. Mix to coat in the sauce and continue to cook, stirring often, until the sauce thickens a bit, 3 to 5 minutes.
- Reduce the heat to medium low, add the green onion, and mix well to combine. Cook 2 to 3 more minutes, or until the green onion is tender.
- Serve immediately over cooked rice (optional) and garnish with toasted sesame seeds. Enjoy!
