Mongolian Sauce Tofu Vegetable Rice Bowl

Mongolian Sauce Tofu Vegetable Rice Bowl

I have been slow and lazy lately. 3-4 posts a month, that is so unlike me. There was a time when I would post 3-4 posts a week and here I am trying to cross the hump. At times like these, the simple and easy meals like this Mongolian Sauce Tofu Vegetable Rice Bowl comes to the rescue. This Rice bowl is inspired from the Genghis Grill {restaurant chain}.

There is a restaurant chain in Texas, called Genghis Grill {Build your own Stir Fry}. I wouldn’t say that the food is out of this world but quite comparative to other mediocre chains here, which would give you good taste worth your penny. What impresses me is the way they prepare their food.

Genghis Grill has this huge hot round Grill in the kitchen which is sectioned. There are probably 2-4 cooks on it preparing the order at the same time. The griddle keeps rotating, giving the food on it, adequate time to be cooked, till it reaches back to its cook. It goes around for 2-3 times till the ordered stir fry is done. It is pretty interesting to observe that.

Genghis Grill has a very interesting story behind the concept. As per the legend, Genghis Khan and his army from Mongolia, grilled their food on their shields over an open flame during their conquests. The Genghis Grill claims to have adapted the similar method of cooking from the Mongolian Khan himself.

Nonetheless, it is a very interesting concept. It is fun to watch them cook like that.

If you know me, then you must know that I am a huge fan of Asian Food. I can eat it with as much enthusiasm and delight, as I would eat my Indian food, any given day. The Kung Pao Tofu , Tofu in Orange Ginger Sauce , Teriyaki Grilled Tofu , Schezwan Eggplant Stir Fry , Cambodian Vegetable Stir Fry and much more are the proof of my love and appreciation for the Asian Cuisine.

The Mongolian Sauce recipe has been adapted from P.F Changs Mongolian Sauce from Food.com . I have made it slightly lighter than the original version, balancing the flavors delicately and lowering the quantities of sodium loaded soy sauce.

Before we go further, I have to make it clear that there is nothing Mongolian about it. The Asian American Restaurants serve a very popular dish called Mongolian Beef here, which is served with this super umami brown sauce. Therefore,the sauce existence has nothing to do with Mongolia. I am telling you that the world of Food is very interesting and confusing.

Inspirations and Adaptations become the key to New Modern Age Cuisines!

Mongolian Sauce Tofu Vegetable Rice Bowl is such an easy meal to put together, even on any busy weeknight. It is sooo comforting and hits the right spot, especially when you are craving for something spicy, sweet, tart, salty and something umami at the same time.

It is a 4 Part recipe, still very time efficient if you can multi task on the 3 burners of your gas stove.

1. Preparing the sauce
2. Stir frying the Vegetables
3. Preparing Tofu
4. Cooking the Rice

Does that make the “4-part” easy? No rocket science here, I promise. Just some basic ingredients from the pantry and you are done. I detest the every day dishes where I have to go extra shopping for 1 time ingredients. So this recipe scores on that part as well.

Here is how you make it!

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Mongolian Sauce Tofu Vegetable Rice Bowl

Mongolian sauce Tofu Vegetable Rice Bowl - Asian inspired Meal

Course Main

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Author Sonal Gupta @ simplyvegetarian777

Ingredients

Ingredients for Mongolian Sauce

• Ginger - 1/2 tbsp
• Garlic - 1/2 tbsp
• Soy sauce - 3 tbsp
• Brown sugar - 2 tbsp
• Veg oil - 2 tsp
• Corn starch/flour - 1 tbsp dissolved in 2 tbsp water
• Water - 1 cup
• Red Chili flakes - 1 tsp or to taste

Ingredients for Stir Fry

• Oil - 1 tbsp
• Red Chili whole dry or fresh - 1 to 2
• Vegetables - 4 cups julienned. I used carrots, celery, spring onion, broccoli, bell peppers, green beans.
• Salt and Black pepper

Tofu - 14 oz / 400 gms (Nasoya, extra firm)

• Grilled with little salt pepper till slightly golden

Rice - 2&1/2 cups, cooked

Garnish

• Sesame seeds and scallion greens

Instructions

Cook the RICE, meanwhile you prepare the other components of the dish.

Preparing the Mongolian Sauce

• Dissolve cornstarch (cornflour) in 2 tbsp cold water and set aside.
• Take a heavy bottom sauce pan and heat 2 tsp oil in it. Add ginger and garlic to it and saute on medium heat for few seconds. Now add soy sauce, red chili flakes, brown sugar and water to the pan. Add corn starch (flour) slurry to it. Bring it to a boil and simmer for 2-3 minutes. Take it off the gas stove and set aside. Check the salt in . It is salty enough so be careful if you want to add more salt .

Preparing the Vegetable Stir Fry

• Heat 1 tbsp oil in heavy bottom saute pan. Add whole red chili and white part of spring onion to the hot oil. Saute for few seconds and then add all the other vegetables to the pan. Saute them on high heat for about 2-3 minutes, while stirring continously. Set aside.

Preparing the Tofu

• You can either use the extra firm tofu as is, or buy the baked version from the market. If you want then you can cut it into pieces and pan grill it in minimum oil.

Putting the DISH TOGETHER

• Take 3 -4 bowls. Divide cooked rice equally in all the bowls. Add stir fried vegetables and Tofu in all the bowls, in equal portions.
• Pour Mongolian Sauce over the vegetables and tofu, as desired. Garnish with sesame seeds and the greens of spring onions.
• Serve warm.
• You may adjust the salt and heat of the dish, as desired.

I am sure that you are going to try it soon. If you do, then please leave your review and feedback. i enjoyed this dish immensely and I am sure that you will too.

Can’t make it now? PIN it for Later!

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal