This vegan chop suey is saucy, savory, and bursting with flavors! It's a quick and easy one-pan recipe perfect for a weeknight dinner and only takes 30 minutes to prepare. Even meat-eaters will be amazed by this tofu chop suey!
Although simple, this American-Chinese vegan chop suey has everything you want in a comfort meal! It is extra saucy, delicious, and incredibly filling. It is a great way to use leftover veggies in my fridge before the next grocery run.
I enjoy serving this vegan chop suey with a side of rice. However, on special occasions, I like to go all out and prepare my oyster sauce noodles, vegan wontons, and Chinese spinach soup to accompany this dish.
Jump to:
💚Why you will love this recipe
- Umami, saucy, and incredibly comforting
- Healthier and much less greasy than Chinese takeout
- A simple 30-minute recipe that is easy to prepare
- Family-friendly and meat-eaters approved
- Perfect for using up fridge leftovers!
🤔What is chop suey
Chop suey is a delightful fusion of American and Chinese cuisine. It features a variety of veggies and protein, such as beef, pork, shrimp, and chicken, cooked in an umami-packed sauce. The sauce used in chop suey is rich and flavorful, incorporating Chinese seasonings like soy sauce, oyster sauce, shaoxing wine, and sesame oil.
One can enjoy this dish with rice as it helps to soak up the tasty sauce. Additionally, it can also be paired with cooked noodles or stir-fry noodles such as chow mein or chow mei fun.
🍄What you will need
For chop suey
For stir-fry sauce
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been drained and pressed, either using a tofu press or stacking something heavy on top. Check out this post on ‘how to press tofu’ for more detailed instructions.
- Baby bok choy - Can be substituted with other Asian greens like regular bok choy, napa cabbage, or Chinese broccoli.
- Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free brand if needed.
- Oyster sauce - Use vegetarian oyster sauce to keep this recipe vegan. I'm using Lee Kum Kee's stir-fry sauce, which is labeled as such, but the Chinese wording can be directly translated to "vegetarian oyster sauce."
- Shaoxing wine - A Chinese cooking wine. It can be substituted with dry sherry.
🔪How to make
Preparing bok choy - To prepare bok choy for chop suey, separate individual leaves and rinse them thoroughly. Slice them into 2-inch pieces, then divide the sturdier stems from the leaves.
Making stir-fry sauce - Mix broth, cornstarch, and all seasonings needed for the chop suey sauce in a bowl.
Preparing tofu - Add tofu cubes, cornstarch, and salt in a container. Place the lid on, and toss until tofu cubes are well coated.
Pan-frying tofu - Heat some oil in a non-stick wok over medium-high heat. Add tofu in one layer, and cook for 2-3 minutes on each side or until most sides are golden. Set aside.
Sauteing aromatics - Heat another ½ tablespoon of oil in the wok. Add onion, and cook for 2-3 minutes. Stir in ginger and garlic, and fry for another minute.
Cooking veggies - Add carrot in and fry for 2 minutes. Add bok choy stems, mushrooms, and baby corn next. Cook for 2 minutes. Stir in bok choy leaves and bean sprouts, and cook for another minute.
Putting everything together - Add cooked tofu back to the wok, and pour in the sauce. Cook until the sauce thickens, around 1-2 minutes. Serve your vegan chop suey with a side of rice, and enjoy!
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
✔Helpful tips
- Use a large wok or pan - It is recommended to use a large wok when cooking vegetables to ensure even cooking. Overcrowding the wok can result in soggy vegetables that are not cooked properly.
- Prep ingredients ahead of time - To make stir-frying a smooth and quick process, it is suggested that you do the mise en place beforehand.
- Do not overcooked veggies - They should be tender but still slightly crunchy.
- Storing leftovers - Leftover tofu chop suey can be refrigerated for 3-4 days. Reheat it in the microwave or stove, adding a splash of water if the mixture is getting too thick.
✨Variations and add-ins
Veggies - Feel free to use whatever leftover veggies that are in your fridge! Some vegetables that work particularly well in this vegan chop suey include bell peppers, water chestnuts, snap peas, broccolini, and mushrooms.
Tofu - If you do not like tofu, feel free to swap it with soy curls, pan-fried tempeh or vegan chicken, tofu puffs, or yuba.
Noodles - To make a more satiating meal, stir in some cooked Asian noodles like rice noodles, udon, or yellow wheat noodles to this dish. I recommend doubling the sauce if you plan to do so.
Toppings - Give your tofu chop suey additional texture and flavors by adding toppings like cashews, toasted sesame seeds, chili flakes, and chopped green onion.
🍚How to serve
Rice - This vegan chop suey is best served with rice, be it steamed Jasmine or brown rice, or fried rice like my vegan tofu fried rice. If you're looking for a lower-carb option, cauliflower rice is a great alternative.
Noodles - Another popular pairing. You can serve chop suey over cooked or stir-fried noodles like my stir-fried rice vermicelli.
Appetizers and side dishes - If you want a lighter side, I highly recommend making my spicy Asian cucumber salad. Tofu dumplings and vegan egg rolls go well with vegan chop suey too.
Soups - We Chinese will always have soup with every meal! ABC soup and napa-cabbage soup are 2 of my go-to's.
❔Commonly asked questions
Chop suey and chow mein are both popular stir-fried Chinese dishes. However, they have distinct differences.
Chop suey is a delectable dish that involves cooking a range of vegetables and protein (usually beef, shrimp, pork, or chicken) in a sauce thickened with cornstarch. While noodles are not typically included in the cooking process, certain recipes may add them towards the end. It is usually served over cooked rice or noodles.
When it comes to chow mein, noodles are the main attraction. They are typically stir-fried with vegetables and meat. The sauce in chow mein is thinner than that of chop suey.
Restaurant-made chop suey is usually not gluten-free due to the use of seasonings that contains wheat, like soy sauce and oyster sauce.
It is possible to prepare gluten-free chop suey at home by using gluten-free versions of soy sauce and oyster sauce.
Freezing chop suey is not recommended as the vegetables, especially bok choy and bean sprouts, tend to become soggy when thawed. Additionally, the texture of tofu may change a bit and become chewier.
📖 Recipe
Vegan Chop Suey (with tofu)
Ingredients
For stir-fry
- 4 stalk bok choy
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 1 medium carrot sliced
- 1 cup shiitake mushrooms sliced (80g)
- 3.5 oz baby corn sliced lengthwise
- 1 cup beansprouts
For tofu
- 1 block extra firm tofu drained, pressed and cubed (14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
For sauce
- 1 cup vegetable broth (250ml)
- 1 ½ tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 tablespoon vegetarian oyster sauce
- 1 tablespoons cornstarch
- 1 tablespoon shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Instructions
- To prepare bok choy – Separate the leaves of bok choy and wash them thoroughly. Slice them into 2 inches pieces, then separate the sturdier stalk from the tender leaves.4 stalk bok choy
- In a bowl, mix together broth, cornstarch, and all seasonings needed for the chop suey sauce.1 cup vegetable broth, 1 ½ tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 1 tablespoons cornstarch, 1 tablespoon shaoxing wine, 1 teaspoon sesame oil
- In a container, add tofu cubes along with cornstarch and salt. Place the lid on, and toss until tofu cubes are well coated.1 block extra firm tofu, 1 tablespoon cornstarch, ½ teaspoon salt
- Heat a tablespoon of oil in a non-stick wok over medium-high heat. Add tofu in one layer, and cook for 2-3 minutes on each side, or until most sides are golden. Set aside.
- Heat another ½ tablespoon of oil in the wok. Add onion and cook for 2-3 minutes.1 medium yellow onion
- Stir in ginger and garlic, and fry for another minute.3 cloves garlic, 2 teaspoons minced ginger
- Add carrot in and fry for 2 minutes. Add bok choy stems, mushrooms, and baby corn next. Cook for 2 minutes.1 medium carrot, 3.5 oz baby corn, 1 cup shiitake mushrooms
- Stir in bok choy leaves and bean sprouts, and cook for 1 minute, or until veggies are tender.1 cup beansprouts
- Add cooked tofu back to the wok, and pour in the sauce. Cook until the sauce thickens, around 1-2 minutes. Serve your vegan chop suey with a side of rice and enjoy!
Notes
- Use a large wok or pan - It is recommended to use a large wok when cooking vegetables to ensure even cooking. Overcrowding the wok can result in soggy vegetables that are not cooked properly.
- Do not overcooked veggies - They should be tender but still slightly crunchy.
- Storing leftovers - Leftover tofu chop suey can be refrigerated for 3-4 days. Reheat it in the microwave or stove, adding a splash of water if the mixture is getting too thick.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Join the discussion !