Vegan Chop Suey (with tofu)
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!
Servings: 4 people
Calories: 113kcal
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
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."
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.
- 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.
Nutrition
Calories: 113kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1054mg | Potassium: 420mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3370IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg
