← Replies in Mongolian Tofu (so easy and so much flavour) Recipe

This was a pretty good base recipe. For anyone other than me reading this, I did not stay true to the recipe. Sorry. - For the tofu coating, added powdered ginger and granulated garlic and cracked pepper to the corn starch, omitted oil from the coating (because why?) - Used dark soy sauce instead of tamari - Added Xiao Xing wine to the sauce and a dash of black vinegar - Corn starch slurry is waaay too much for the amount of sauce. It seized badly right away. - Could use a bit more liquid in the sauce next time

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Stephanie Fisher· 2 months ago

Usually you would mix the soy sauce and oil together to emulsify it, toss the tofu to coat and then coat with your corn starch mix. Helps to hold the starch to the tofu and make it crispier. Not sure why they just throw it all together in this one.

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