Vegan Tofu Chop Suey

This vegan tofu chop suey features a flavorful sauce that is packed with a colorful array of vegetables, all cooked in a delicious sauce. It only takes 15 minutes and is so easy to make!

Course Dinner

Cuisine Chinese

Diet Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 170kcal

Author Jess & Dan

Ingredients

For the stir fry:

400 g extra firm tofu
4 garlic cloves - minced
½ onion - roughly chopped
125 g mushrooms - white or chestnut
200 g carrot - peeled & sliced
200 g bok choy - cut into chunks
125 g bean sprouts
1 tablespoon sesame oil - or vegetable oil

Sauce:

1 tablespoon cornflour
½ cup water
2 tablespoon soy sauce
2 tablespoon vegetarian oyster sauce
1 tablespoon Shaoxing wine
⅛ teaspoon white pepper

Instructions

Start by mixing the sauce. In a small bowl, stir together the cornflour and 2 tablespoons of the water with a spoon, fork or whisk until smooth. Add the remaining water and sauce ingredients and stir to combine. Set aside.
1 tablespoon cornflour, ½ cup water, 2 tablespoon soy sauce, 2 tablespoon vegetarian oyster sauce, 1 tablespoon Shaoxing wine, ⅛ teaspoon white pepper
Add a splash of sesame oil or vegetable oil to a wok or large frying pan and bring to a high heat. Pop in the tofu and fry until golden brown.
400 g extra firm tofu, 1 tablespoon sesame oil
Next, place the sliced onion into the wok and fry for a couple of minutes until softened, then add the minced garlic for 30 seconds.
½ onion, 4 garlic cloves
Chuck the mushrooms in and fry for another minute, followed by the carrots for two more minutes. Make sure to stir constantly.
125 g mushrooms, 200 g carrot
Pop in the bok choy (or baby bok choy), cook for one minute, then throw in the beansprouts for another minute.
200 g bok choy, 125 g bean sprouts
Pour the sauce over and keep on a high heat for another minute until the sauce is hot and has thickened (the corn flour will thicken it up quickly on the heat). Make sure to be stirring constantly. If you'd like a thinner sauce, add in a tablespoon of water.
Serve with cooked rice or noodles, optionally top with chilli flakes, sesame seeds and green onions.

Notes

Try mixing up the fresh veggies by using a red bell pepper, green bell pepper, Chinese broccoli or green beans.
The vegan protein can be mixed up - instead of tofu, try tempeh or vegan chicken pieces.
Make it gluten free by switching soy sauce for tamari, and making sure the vegan oyster sauce is gluten free too,
A lot of recipes use vegetable broth instead of water, we didn't think the flavor needed it.

Nutrition