Mongolian BBQ Style Tofu Stir-fry

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  1. 2 cups brown rice (cooked)
  2. 3-4 TB vegetable oil
  3. 2 cups chopped baby carrots
  4. 1 green pepper (sliced)
  5. 3 slices Onion
  6. 5-6 Mushrooms
  7. 1/4 cup crushed pineapple
  8. 1/2 cup cubed (small) firm/extra firm tofu (optional)
  9. 2 TB vegan Sugar
  10. 1/2 gravy ladles of lime marinade (or other marinade)
  11. 2 gravy ladles teriyaki sauce
  12. 2 TB sesame seeds
  13. 1/2 ts. rosemary (optional)
  14. 2 ts curry powder
  15. 1/2 ts. cayenne pepper
  16. sprinkle crushed red pepper


Use a wok, or other big sorta Teflon pan, so the stir-fry won't stick. Place 3-4 TB. vegetable oil in the pan and heat. Place cubed tofu in oil and cook on high until tofu is browned on all sides (approx. 10 mins).

While the tofu is cooking (or do this before), chop all of the vegetables to your liking. Place all the vegetables in a bowl. Pour the marinade, teriyaki sauce, and all of the spices and vegan Sugar on top of vegetables. Once tofu is browned, dump everything that's in the bowl in the pan with it. Cook on high until sauces soak in and vegetables are cooked down a little. You still want them to have a little of their crispiness. When they are done to your liking, turn off burner and place on cooked brown rice.

Serves: 3