Vegan Classic Chicken Chop Suey
Experience the bold flavors and vibrant textures of our Vegan Classic Chicken Chop Suey, a plant-based twist on the beloved Chinese-American dish. Featuring pan-fried extra-firm tofu as the perfect substitute for chicken, this recipe bursts with colorful vegetables like napa cabbage, red bell pepper, and bean sprouts, all stir-fried to crisp-tender perfection. A rich, savory sauce made with vegan oyster mushroom sauce, soy sauce, and a dash of white pepper ties everything together for an irresistible umami-packed meal. Ready in just 45 minutes, this dish is ideal for weeknight dinners or shared occasions. Garnished with fresh green onions, it’s a feast for both the eyes and the taste buds! Perfect for vegan dinner ideas, tofu recipes, and easy Asian-inspired cooking.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cups vegetable broth
- 2 tbsp oyster mushroom sauce (vegan)
- 0.5 tsp dash of white pepper
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 small head of napa cabbage, chopped
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 celery stalks, sliced diagonally
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp water
- 1 tbsp cornstarch (for sauce)
- 2 green onions, chopped
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with 1 tablespoon of soy sauce and 2 tablespoons of cornstarch until evenly coated.
Heat the sesame oil in a large skillet over medium heat. Add the coated tofu cubes and pan-fry until golden brown on all sides. Remove from the skillet and set aside.
In a small bowl, mix 2 tablespoons of vegetable broth, 1 tablespoon of soy sauce, 2 tablespoons of vegan oyster mushroom sauce, 2 tablespoons of cornstarch, and a dash of white pepper to make the sauce. Set aside.
In the same skillet, heat the vegetable oil over medium-high heat. Add the onion and sauté for 2 minutes until it begins to soften.
Add the garlic and ginger and continue to sauté for about 1 minute until fragrant.
Add the napa cabbage, carrot, red bell pepper, and celery to the skillet. Stir-fry for 3-4 minutes or until the vegetables are vibrant and crisp-tender.
Return the tofu to the skillet and add the bean sprouts.
Give the sauce mixture a quick stir and pour it over the vegetables and tofu. Stir everything together and let it cook for another 2-3 minutes, allowing the sauce to thicken.
Remove from heat and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 42.7 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3329 mg | 256% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4472 mg | 95% | |
*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.
