Savory Mushroom and Tofu Chop Suey

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Savory Mushroom and Tofu Chop Suey is a delightful stir-fry that combines earthy mushrooms, crispy tofu, and vibrant vegetables in a rich, flavorful sauce. Perfect for a quick weeknight dinner, this dish brings together fresh ingredients in a harmony of tastes and textures that are sure to please your palate.

Ingredients for Savory Mushroom and Tofu Chop Suey

Firm tofu is the protein star here; it holds its shape well and absorbs flavors beautifully. Shiitake mushrooms bring an earthy depth, while broccoli florets add a pop of green and a satisfying crunch. Red bell pepper not only adds color but also a mild sweetness. Bean sprouts lend a fresh, crisp texture, and onion adds a subtle sweetness to the mix. Garlic and fresh ginger are aromatic staples that elevate the dish's flavor profile. The soy sauce and oyster sauce form the savory backbone of the sauce, with sesame oil providing a nutty finish. Vegetable stock helps to create the sauce, while a cornflour slurry thickens it to the perfect consistency. Lastly, green onions are scattered on top for a fresh, finishing touch.

Tips & Tricks

  • Pressing the tofu is key. If you're in a rush, use a tofu press or wrap it in a clean kitchen towel with some weight on top.
  • Pre-slice and prep all your ingredients before starting to cook. Once the pan is hot, everything comes together fast.
  • If you prefer a spicier kick, add a dash of chili flakes or a bit of sriracha to the sauce.

Serving Suggestions

This mushroom and tofu chop suey pairs wonderfully with steamed jasmine rice or noodles. For a low-carb option, serve it over cauliflower rice. A side of pickled vegetables or a simple cucumber salad would complement the flavors nicely.

Frequently Asked Questions

Can I use other types of mushrooms?
Absolutely! Button mushrooms or cremini mushrooms work well too.
Is there a substitute for oyster sauce?
You can use a vegetarian oyster sauce or a combination of soy sauce and hoisin sauce for a similar flavor.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prep the ingredients in advance and store them in the fridge until you're ready to cook.

Savory Mushroom and Tofu Chop Suey Recipe Walkthrough

Start by pressing the tofu to get rid of any excess moisture. This step is crucial for achieving that lovely golden crust when frying. Once pressed, cube the tofu into bite-sized pieces.

Heat up your pan with a bit of vegetable oil over medium heat. Add the tofu cubes, making sure they have space to breathe, and fry them until they’re golden on all sides. When they're perfectly crispy, remove them from the pan and set them aside for later.

In the same pan, introduce a touch of sesame oil, letting it warm up. Toss in the minced garlic and grated ginger, sautéing them just until they release their fragrant aroma. This should take about 30 seconds to a minute.

Add the sliced onion, shiitake mushrooms, broccoli, and red bell pepper. Stir-fry these veggies for about 5 minutes. You want them tender yet still vibrant and crisp — aim for that sweet spot where they’ve softened but not lost their bite.

Pour in the soy sauce and oyster sauce, followed by the vegetable stock. Stir everything together so the flavors start to meld.

In a small bowl, mix the cornstarch with a little cold water to create a slurry. This helps thicken the sauce. Add the slurry to the pan and stir until the sauce reaches the desired thickness.

Now, return the golden tofu to the pan along with the bean sprouts. Toss everything well, ensuring every piece is coated in that delicious sauce. Give it a quick taste and adjust with salt and pepper if needed.

To finish, sprinkle with chopped green onions before serving. Enjoy your savory, umami-rich creation!

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • A great way to get a variety of vegetables into your meal.
  • Flexible and forgiving for ingredient swaps or additions.
  • Rich in protein and flavor, yet light and satisfying.

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

Step-by-step 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.

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