Vegan Vegetarian Pf Changs Mongolian Beef Tofu Recipes

ACTUAL PF CHANG'S MONGOLIAN BEEF RECIPE

Steps:

• 1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
• -Beef should be lightly browned around the edges and gray throughout the rest of the surface.
• 2. Add your garlic and toss.
• 3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
• 4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
• -The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
• 5. Add the green onion sticks and toss to incorporate into the beef.
• A few tosses are all that are needed; do not wilt the green onion sticks!
• 6. Finish with sesame oil.
• 7. Place on a plate over cooked rice and enjoy!

VEGAN/VEGETARIAN PF CHANG'S MONGOLIAN BEEF (TOFU)

Steps:

• Remove tofu from water and thoroughly pat with paper towels to dry.
• Slice tofu in half lengthwise, then quarter it by cutting it in half along the narrow sides. You will have four rectangles. Keep them together, then begin slicing 1/4" slices from the narrow end. You should end up with lots of pieces that measure just over 1" long and about 3/4" wide.
• Put these pieces on a plate, sandwiched between paper towels, and press them dry. This should get most of the water out.
• Heat sesame oil in a deep skillet over low/medium heat.
• Add ginger and garlic to the pan and lightly sautee for about 30 seconds. Do not scorch the garlic.
• Add soy sauce and water.
• Dissolve the brown sugar in the liquid, then raise the heat to medium high and boil sauce for about three minutes. It will thicken slightly.
• Remove from heat and cool slightly.
• Put tofu strips inside of sauce and marinate them for 30-60 minutes. You can start your rice during this step, if you plan to use brown rice.
• Use a colander to gently strain the liquid from the tofu. Keep the liquid in a bowl for the next step.
• Add cornstarch to liquid and dissolve.
• Gently place the tofu back into the skillet (or in a wok, if you'd like) and brown it on medium. Don't turn it too often, or it will break. You can add a small amount of sesame oil to help it along.
• Add green onions, peppers and mushrooms to the skillet or wok.
• Pour sauce into the veggie mixture and heat, just until it's nice and hot.
• Serve over brown rice or pad thai noodles.

MONGOLIAN SEITAN (VEGAN MONGOLIAN BEEF)

Steps:

• Heat the vegetable oil in a small saucepan over medium heat. Add the ginger and garlic; stir constantly. After 30 seconds, add the five spice (if using) and red pepper flakes, and cook for 30-60 seconds more, until fragrant.
• Add the soy sauce and coconut sugar and stir well. Reduce the heat to medium-low, and let simmer until the coconut sugar is dissolved and slightly reduced, about 5-7 minutes, stirring occasionally.
• Whisk together the cornstarch and cold water, then add it to the pan and stir. Cook for 2-3 more minutes, until the sauce becomes glossy and thickened slightly. Reduce the heat to the lowest setting and keep simmering gently until ready to add to the seitan.
• In a skillet, heat the vegetable oil over medium-high heat. Add the seitan and cook, stirring frequently, for about 4-5 minutes or until slightly browned and crisped around the edges.
• Reduce the heat to low and add the sauce to the pan. Stir to coat all of the seitan pieces, and continue cooking until the sauce has adhered to the seitan. Remove from the heat and serve hot, with rice and/or vegetables of choice, and garnished with sesame seeds and scallions if desired.

VEGAN MONGOLIAN BEEF WITH SOY CURLS

Steps:

• Preheat your oil in a large wok or pot to 350F (I bring it up to a 6 on my stove) .
• In a large bowl, rehydrate the soy curls in boiling water + mushroom broth powder (or just veggie broth if you have that). Let rehydrate for 5-10 minutes, then squeeze as much water out of it as you can.
• Dredge the rehydrated soy curls in cornstarch until coated well, shake off any excess and fry in the oil until crispy. Fry in small batches so you don't overcrowd the oil and bring down the temperature too quickly (otherwise you'll fry for too long and it'll be really oily). Gently stir the soy curls in the oil while cooking to turn and cook them evenly, and remove to let drain on a wire rack or paper towel once golden and crisp. Repeat in batches until all soy curls are cooked.
• Prepare the sauce by combining soy sauce, brown sugar, dark soy sauce, cornstarch, water, and chili flakes in a bowl. Stir well to combine and try to dissolve most of the sugar. Set aside.
• Using either the same wok (removing all but 2 tbsp of oil) or in another pan with oil, and frying ginger for about 2 minutes until fragrant. Add the garlic and fry for another minute. Add the sauce mixture to the pan and stir constantly to cook through. Let the mixture come to a bubble and thicken for about a minute.
• Add the fried soy curls to the sauce and stir well to coat. It might not look like the sauce is enough to coat everything, but as the soy curls soften slightly with the sauce, the sauce should be able to coat all the soy curls. As soon as everything is coated, add the green onions and stir to cook the greens through.
• Serve and enjoy! I like eating this with some rice and some stir-fried garlicky greens :D You can top with toasted sesame seeds for a little extra nuttiness too!