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Mongolian Tofu

Kristen Mccaffrey
  • 30 minutes
  • Serves 4

INGREDIENTS

3 tbsp

low sodium soy sauce (GF if needed or coconut aminos)

2 tsp

sugar (leave out for low carb)

2 tsp

cornstarch (divided)

2 tbsp

rice vinegar

2 tbsp

hoisin sauce

1 tsp

Asian chili garlic paste (or Sriracha or red pepper flakes)

1 tbsp

ginger, minced (more to taste)

2

garlic cloves, minced

16 oz

extra firm tofu, pressed and cubed

2 tsp

vegetable oil

12

green onions

1/2 cup

shredded carrots