Emulsifier Free Vegan Chop Suey
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 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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