Best 2 Veganvegetarian Pf Changs Mongolian Beef Tofu Recipes
Craving the tantalizing flavors of Mongolian beef but seeking a healthier, plant-based alternative? Look no further! This article offers a delectable vegan and vegetarian version of the classic dish, featuring tender tofu as the star ingredient. Accompanied by a flavorful Mongolian sauce made from scratch, this meatless rendition promises an explosion of sweet, savory, and tangy notes in every bite. Additionally, the article includes a selection of other enticing recipes, catering to various dietary preferences.
For those who love tofu, there's a recipe for crispy baked tofu that delivers a satisfying crunch and can be used in a variety of dishes. If you prefer a chewier texture, the pan-fried tofu recipe provides a simple yet delicious way to elevate your tofu game. And for a quick and flavorful meal, the air fryer tofu recipe offers a convenient option that yields crispy tofu in minutes.
Whether you're a dedicated vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, this article has something for everyone. Get ready to embark on a culinary journey filled with savory, satisfying, and guilt-free delights!
VEGAN/VEGETARIAN PF CHANG'S MONGOLIAN BEEF (TOFU)
If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers.
Provided by Mountain Bike Mom
Categories Onions
Time 50m
Yield 7 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE
This is the actual recipe of the mongolian beef at PF Changs--enjoy! Found on PF Chang's website: http://www.pfchangs.com/chefscorner/recipes/gluten_free_mongolian_beef_recipe.pdf
Provided by mojoloh
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
- -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
- 2. Add your garlic and toss.
- 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
- 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
- -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
- 5. Add the green onion sticks and toss to incorporate into the beef.
- A few tosses are all that are needed; do not wilt the green onion sticks!
- 6. Finish with sesame oil.
- 7. Place on a plate over cooked rice and enjoy!
Tips:
- Use extra firm or firm tofu: This type of tofu holds its shape better when cooked and absorbs the sauce better.
- Press the tofu before cooking: This helps to remove excess water from the tofu, resulting in a firmer texture.
- Marinate the tofu: Marinating the tofu in a mixture of soy sauce, rice vinegar, sesame oil, and garlic powder helps to add flavor and depth to the dish.
- Use a large skillet or wok: This will help to ensure that the tofu and vegetables have enough room to cook properly.
- Cook the tofu and vegetables over high heat: This will help to create a slightly charred exterior and tender interior.
- Add the sauce at the end: This will help to prevent the sauce from burning and will also allow the flavors to meld together.
- Serve immediately: Mongolian "beef" tofu is best served immediately after cooking, while it is still hot and crispy.
Conclusion:
This vegan/vegetarian version of PF Chang's Mongolian "beef" tofu is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. The tofu is crispy on the outside and tender on the inside, and the sauce is flavorful and slightly spicy. Serve this dish with rice or noodles, and enjoy!
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