Vegan Capcay

Dive into the vibrant world of "Vegan Capcay," a plant-based twist on the beloved Indonesian-Chinese stir-fry dish that's brimming with color, nutrition, and bold flavors! This wholesome recipe combines an array of crisp vegetables—like broccoli, cauliflower, carrots, and baby corn—with protein-packed golden tofu, all coated in a luscious vegan oyster sauce and soy-based glaze. Infused with garlic and ginger for that irresistible aromatic touch, this quick and easy stir-fry is cooked to perfection in just 15 minutes and pairs beautifully with a steaming bowl of jasmine rice. Perfect for weeknight dinners or meal prep, this Vegan Capcay offers a delicious balance of savory, umami-rich sauce and crunchy textures, making it a satisfying option for anyone looking to enjoy a hearty, plant-powered meal.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the tofu into small cubes. Peel and mince the garlic cloves, and grate the ginger.

Step 3

In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.

Step 4

Heat the cooking oil in a large wok or pan over medium-high heat.

Step 5

Add the tofu cubes and stir-fry until golden brown on all sides. Remove from the wok and set aside.

Step 6

In the same wok, add the minced garlic and grated ginger. Stir fry for about 30 seconds until fragrant.

Step 7

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.

Step 8

Return the tofu to the wok and pour in the soy sauce, vegan oyster sauce, and vegetable stock. Stir well to combine.

Step 9

Pour the cornstarch slurry into the wok while continuously stirring until the sauce thickens and coats the vegetables and tofu evenly.

Step 10

Season with salt and black pepper to taste. Give it a final stir and ensure everything is well mixed.

Step 11

Serve the Vegan Capcay hot, ideally with a side of steamed jasmine rice.

Nutrition Facts

Serving size	(1258.1g)

Amount per serving	% Daily Value*
Calories	799.8

Total Fat 40.2g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4490.3mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 31.6g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 564.5mg	0%
Iron 9.0mg	0%
Potassium 2117.3mg	0%

*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.

Source of Calories

Fat: 41.7%

Protein: 20.4%

Carbs: 37.9%