This worked out to cost less than $3 for the entire meal including rice. I always get 1lb of tofu on sale for $1 or $1.50.  I also buy rice in bulk.

I found this recipe online and adapted it. This took less than 30 minutes from start to finish. This would be a good dish to serve to meat eaters or children who generally shun veggie food – it tastes so good! Serves 4 adults.

Easy Mongolian Tofu

• 1 Tbsp sesame oil (try not to use another oil for this recipe)
• *1 block firm or extra firm tofu (cut into cubes)
• 1-2 cups of bean sprouts (broccoli would work well in this if you don’t have sprouts)
• Cornstarch, approximately 2-3 tbsp (to coat tofu)
• 1 tsp fresh minced ginger
• 3 cloves garlic, minced
• 1/2 c low sodium soy sauce (the higher sodium stuff will make it taste too strong and salty)
• 1/2 c water
• 3/4 c brown sugar
• 1 green onion, chopped (I didn’t have this on hand so I left it out)

*If you freeze the tofu first, then thaw, the texture is a lot better!

Coat cubed tofu in cornstarch and set aside. In another bowl, mix water, soy sauce and brown sugar. Set aside. In a large saucepan, heat sesame oil then add garlic and ginger. Cook for a minute, then add tofu and cook for about 10 minutes on medium heat until lightly browned. Add the sauce and let simmer for 15 minutes or so. The sauce will look thick and a bit glossy when it’s ready. Add bean sprouts and stir. Heat for a few minutes. Serve over noodles or rice.

My friend and I thought that this sauce tasted like the one used on  Chinese fast food spare ribs (though obviously not the meat taste!). We’re definitely going to be making this again, huge hit!

*borrowed image*