Vegan Classic Chicken Chop Suey

Discover a plant-based twist on a beloved takeout classic with this Vegan Classic Chicken Chop Suey recipe. Packed with vibrant, crisp-tender vegetables like napa cabbage, carrots, and bell peppers, and paired with perfectly pan-fried tofu for that "chicken-like" texture, this stir-fry is bursting with fresh flavors and wholesome goodness. The savory, umami-rich sauce made with vegan oyster mushroom sauce, soy sauce, and a touch of sesame oil ties everything together in delicious harmony. Ready in just 45 minutes, this easy vegan stir-fry is perfect for busy weeknights and is sure to satisfy everyone at the table. Serve it over steamed rice or noodles for a comforting, nutritious meal that’s as tasty as it is guilt-free.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Add the garlic and ginger and continue to sauté for about 1 minute until fragrant.

Step 7

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.

Step 8

Return the tofu to the skillet and add the bean sprouts.

Step 9

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.

Step 10

Remove from heat and garnish with chopped green onions before serving.

Nutrition Facts

Serving size	(2310.6g)

Amount per serving	% Daily Value*
Calories	1540.4

Total Fat 78.5g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 24.2g
Cholesterol 0mg	0%
Sodium 3322.6mg	0%
Total Carbohydrate 137.1g	0%
Dietary Fiber 38.1g	0%
Total Sugars 42.7g
Protein 90.5g	0%

Vitamin D 0IU	0%
Calcium 3329.0mg	0%
Iron 21.8mg	0%
Potassium 4471.6mg	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: 43.7%

Protein: 22.4%

Carbs: 33.9%