What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.

The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.

Wednesday, September 06, 2006


Mongolian BBQ Style Tofu Stir-fry

2 cups brown rice (cooked)
3-4 tablespoons vegetable oil
2 cups chopped baby carrots
1 green pepper (sliced)
3 slices onion
5-6 mushrooms
1/4 cup crushed pineapple
1/2 cup cubed (small) firm/extra firm tofu (optional)
2 tablespoons sugar
1-2 gravy ladles of lime marinade (or other marinade)
2 gravy ladles teriyaki sauce
2 tablespoons sesame seeds
1/2 teaspoon rosemary (optional)
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
sprinkle crushed red pepper

Use a wok, or other big sorta Teflon pan, so the stir-fry won't stick. Place 3-4 tablespoons vegetable oil in the pan and heat. Place cubed tofu in oil and cook on high until tofu is browned on all sides (approx. 10 minutes).

While the tofu is cooking (or do this before), chop all of the vegetables to your liking. Place all the vegetables in a bowl. Pour the marinade, teriyaki sauce, and all of the spices and vegan sugar on top of vegetables. Once tofu is browned, dump everything that's in the bowl in the pan with the tofu. Cook on high until sauces soak in and vegetables are cooked down a little. You still want them to have a little of their crispiness.

When they are done to your liking, turn off burner and place on cooked brown rice.

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