Vegetarian Classic Chicken Chop Suey
Savor the vibrant flavors of the Vegetarian Classic Chicken Chop Suey, a fresh twist on a beloved Chinese-American dish. This recipe swaps chicken for golden, pan-fried extra firm tofu, capturing the essence of the classic while keeping it vegetarian-friendly. A medley of colorful vegetables—crisp celery, julienned carrots, sweet red bell peppers, earthy mushrooms, and crunchy bean sprouts—comes together in a savory soy and vegetarian oyster sauce blend, enhanced by aromatic ginger and garlic. Served over fluffy white rice, this quick and satisfying stir-fry is perfect for weeknight dinners, offering wholesome comfort in just 35 minutes. With keywords like "vegetarian chop suey," "tofu stir-fry," and "easy Asian recipes," this dish is a must-try for vegetarians and lovers of globally inspired meals.
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (vegetarian)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Yellow onion, sliced
- 2 Celery stalks, sliced
- 2 medium Carrots, julienned
- 1 Red bell pepper, sliced
- 1 cup Mushrooms, sliced
- 1 cup Bean sprouts
- 0.5 cup Bamboo shoots, sliced
- 2 Green onions, sliced
- 4 cups Cooked white rice
Instructions
Drain and press the tofu to remove excess liquid, then cut it into bite-sized cubes.
In a small bowl, mix 2 tablespoons of soy sauce, oyster sauce, and sesame oil. Set aside.
In another bowl, mix cornstarch with water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger, then stir fry for about 30 seconds until fragrant.
Add the sliced onion, celery, carrots, red bell pepper, and mushrooms to the skillet. Stir fry the vegetables for about 5 minutes or until they are tender-crisp.
Return the tofu to the skillet. Pour in the soy sauce mixture and the cornstarch slurry, stirring constantly to coat the tofu and vegetables evenly.
Add the bean sprouts and bamboo shoots, and toss everything together for another 2 minutes until heated through.
Remove from heat and stir in the sliced green onions.
Serve the Vegetarian Classic Chop Suey over cooked white rice, making sure to distribute the tofu and vegetables evenly.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4580 mg | 199% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 33.3 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3011 mg | 232% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3906 mg | 83% | |
*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.
