Savory Mushroom and Tofu Chop Suey

This delightful twist on the classic Chop Suey features tender mushrooms and protein-rich tofu, making it a perfect choice for a nutritious meal. Savory soy sauce and fresh ginger add depth to the dish, while colorful vegetables provide a vibrant presentation.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 lb firm tofu, cubed

2 cups shiitake mushrooms, sliced

1 cup broccoli florets

1 red bell pepper, julienned

2 cups bean sprouts

1 onion, thinly sliced

4 cloves garlic, minced

2 tablespoons fresh ginger, grated

1/4 cup soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon cornstarch

1/2 cup vegetable stock

2 green onions, chopped for garnish

Salt and pepper to taste

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.

2. In a large pan, heat vegetable oil over medium heat. Add the tofu cubes and cook until golden on all sides, then remove and set aside.

3. In the same pan, add the sesame oil and sauté the garlic and ginger until fragrant.

4. Add the onions, mushrooms, broccoli, and bell pepper, stir-frying for about 5 minutes until the vegetables are tender but still crisp.

5. Stir in the soy sauce, oyster sauce, and vegetable stock.

6. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then add it to the pan to thicken the sauce.

7. Return the tofu to the pan along with the bean sprouts, and toss everything together to evenly coat with the sauce.

8. Season with salt and pepper to taste, then garnish with chopped green onions before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on medium power for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.