Coconut Free Vegan Chop Suey

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp neutral oil, divided
¼ tsp salt

For the sauce

¼ cup vegetable broth
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp sesame oil
1 tsp sugar
¼ tsp white pepper

For the stir-fry

1 medium yellow onion, thinly sliced
3 stalks celery, sliced on the diagonal ¼ inch thick
1 cup bean sprouts
1 cup napa cabbage, roughly chopped
1 cup cremini mushrooms, sliced
1 medium carrot, julienned or thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated

For serving

3 cups cooked white rice, for serving
2 green onions, thinly sliced (optional)

Instructions

1
Whisk together the vegetable broth, soy sauce, vegan oyster sauce, cornstarch, sesame oil, sugar, and white pepper in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set aside.
2
Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and season with the salt. Cook undisturbed for 3–4 minutes until the undersides are golden and crisp, then turn and cook for another 2–3 minutes until golden on a second side. Transfer to a plate and set aside.

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