Mongolian Sauce Tofu Vegetable Rice Bowl
Mongolian sauce Tofu Vegetable Rice Bowl - Asian inspired Meal
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
- Sesame seeds and scallion greens
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
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.
You may adjust the salt and heat of the dish, as desired.