Vegan Chop Suey
This is the kind of weeknight stir-fry that makes you wonder why you ever bothered with takeout. Crispy golden tofu, tender-crisp vegetables, and a glossy, savory sauce come together in one sizzling pan with nothing but plant-based ingredients from start to finish. The sauce — built from soy sauce, vegan oyster sauce, sesame oil, and a touch of cornstarch — thickens beautifully and clings to every piece of cabbage, mushroom, carrot, and bean sprout in the wok. Pressing the tofu before cooking is the move that makes all the difference, giving each cube a satisfying golden crust instead of a soggy center. The vegetables are stir-fried in stages so nothing gets overcooked, meaning you still get that slight crunch in the sprouts and a little bite in the celery even after the sauce goes in. Served over steamed white rice and finished with sliced green onions, it's a complete, filling meal that comes together fast and serves four without any fuss.
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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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