Chop Suey with Tofu and Shitake Mushrooms
Chop Suey with Tofu and Shiitake Mushrooms is a stir-fry dish made with tender-crisp broccoli, carrots, cabbage, tofu, and mushrooms. It's a healthy, delicious and vegan you'll feel good serving the whole family.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package (12 ounces) tofu
- 6 pieces Shiitake mushrooms
- 1 broccoli crown, cut into florets
- 2 large carrots, peeled and cut thinly in a bias
- 1/2 small cabbage, cut into pieces
- water
- oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 tablespoon corn starch
- salt and pepper to taste
Instructions
- 1
Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set on a wire rack or colander and weigh down with a saucer for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.
- 2
In deep, wide pan, heat about 2-inches deep of oil until very hot but not smoking. Add tofu in batches and cook, turning as needed, until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
- 3
In a bowl, soak mushrooms in 1 1/2 cups of warm water for about 15 to 20 minutes or until softened. With hands, squeeze mushrooms to extract liquid. Reserve 1 cup of the soaking liquid. Trim mushroom stems and cut caps into halves.
- 4
Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
- 5
In a sauce pan, add 3 cups of salted water and bring to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add broccoli to the boiling water and cook for about 2 to 3 minutes or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Reserve 2 cups of the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.
- 6
In a wok or wide skillet or medium heat, heat oil. Add onions and garlic and cook until softened.
- 7
In a bowl, combine reserved 1 cup of poaching liquid (from par-boiling vegetables), 1 cup of the soaking liquid (from soaking mushrooms), and cornstarch. Stir until cornstarch is well dissolved. Add to wok and bring to a simmer until slightly thickened.
- 8
Add parboiled vegetables, fried tofu, and Shiitake mushrooms, stirring to combine, and cook for about 3 to 5 minutes or until vegetables are heated through. Season with salt and pepper to taste. Serve hot.