Vegan Capcay
Dive into the vibrant and wholesome world of Vegan Capcay, a plant-based twist on the beloved Indonesian stir-fry packed with fresh vegetables and earthy flavors. This colorful medley features broccoli, cauliflower, carrots, bell peppers, green beans, and baby corn, paired with golden cubes of crispy tofu. Ginger and garlic add aromatic depth, while a savory blend of soy sauce, vegan oyster sauce, and vegetable stock creates a perfectly balanced, umami-rich sauce. Ready in just 35 minutes, this quick and nutrient-dense dish is ideal for busy weeknights or a leisurely meal served alongside steamed jasmine rice. Perfect for vegans and vegetable lovers alike, this hearty recipe transforms simple ingredients into an irresistible and flavorful feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Broccoli florets
- 200 grams Cauliflower florets
- 1 large Carrot
- 1 medium Red bell pepper
- 100 grams Green beans
- 100 grams Baby corn
- 200 grams Firm tofu
- 3 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Vegan oyster sauce
- 100 ml Vegetable stock
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cooking oil
Instructions
Begin by preparing the vegetables: cut the broccoli and cauliflower into bite-sized florets, slice the carrot diagonally, slice the red bell pepper into strips, trim the green beans, and slice the baby corn in half lengthwise.
Cut the tofu into small cubes. Peel and mince the garlic cloves, and grate the ginger.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.
Heat the cooking oil in a large wok or pan over medium-high heat.
Add the tofu cubes and stir-fry until golden brown on all sides. Remove from the wok and set aside.
In the same wok, add the minced garlic and grated ginger. Stir fry for about 30 seconds until fragrant.
Add the broccoli, cauliflower, carrot, bell pepper, green beans, and baby corn. Stir fry the vegetables for about 5-7 minutes, or until they are tender yet crisp.
Return the tofu to the wok and pour in the soy sauce, vegan oyster sauce, and vegetable stock. Stir well to combine.
Pour the cornstarch slurry into the wok while continuously stirring until the sauce thickens and coats the vegetables and tofu evenly.
Season with salt and black pepper to taste. Give it a final stir and ensure everything is well mixed.
Serve the Vegan Capcay hot, ideally with a side of steamed jasmine rice.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 31.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
