Lion's Mane Mushroom & Torn Tofu Replace Beef in This PF Chang's-Style Mongolian Stir Fry
Derek Sarno recreates a plant-based version of Mongolian Beef using marinated lion's mane mushroom steak tips and hand-torn extra firm tofu, coated in cornstarch and seared in a wok for a crispy texture. Everything comes together in a glossy soy, brown sugar, and sesame sauce with broccolini, chilies, and green onions. A satisfying date-night dish that skips the restaurant and brings brain-boosting medicinal mushrooms to the table.
5:47
by Derek Sarno
#dairy-free #crispy tofu #wok cooking #stir fry #vegan #cornstarch coating #lion's mane #date night #high heat cooking #Mongolian beef #plant-based #tofu #meat-free #mushroom #medicinal mushrooms
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🧾 Ingredients
- 1226g (1/2 lb) lion's mane mushrooms, cut into steak-tip size pieces and marinated
- 2150g extra firm tofu, hand-torn into chunks
- 33 tablespoons cornstarch (divided 2:1)
- 43 tablespoons vegetable oil
- 51 1/2 teaspoons chopped garlic
- 61 teaspoon slivered ginger
- 71 teaspoon toasted sesame oil
- 81/3 cup low sodium soy sauce
- 91/3 cup water
- 101/4 cup dark brown sugar
- 11A handful of chilies or sweet bell pepper, sliced into 1-inch pieces
- 121 bunch broccolini or tender stem broccoli
- 13A handful of green onions, cut into 1-inch pieces
- 14Salt and pepper to taste
- 15Barbecue sauce (optional, for smoky note)
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