Vegan Fijian Chop Suey, a vegan take on Fijian-style chop suey. Crispy tofu and stir-fried vegetables in a rich umami sauce. Quick and easy to make. Serve with rice or noodles for a perfect midweek meal.
Serving Vegan Fijian Chop Suey
Vegan Chop Suey is a quick tasty meal to have midweek served with rice or noodles. Stir-fried vegetables in an easy sauce with crispy air-fried tofu. It comes together in no time and you can add whatever vegetables you want to it.
Chop Suey has variations in many countries around the world. A Fijian Chop Suey is packed with vegetables and has fresh ginger and chillies added.
- As with most stir-fries that are cooked over high heat it’s important to have all the ingredients prepared before starting to cook your Chop Suey. Cut or measure out all the ingredients and mix the sauce in a bowl.
- Use a high smoke point cooking oil such as rapeseed, canola, sunflower or peanut.
- Shaoxing wine is a rice wine that’s used extensively in Chinese cuisine. It adds a complex richness to dishes, similar to using white wine in western cuisines. Asian supermarkets usually stock more than one variety. Larger supermarkets can also stock a small range. One thing to watch out for is salt level. Shaoxing wine sometimes has added salt. If your wine has salt consider adding less soy sauce to your Fijian Chop Suey.
Vegan Fijian Chop Suey
A vegan take on Fijian-style chop suey. Crispy tofu and stir-fried vegetables in a rich umami sauce. Quick and easy to make. Serve with rice or noodles for a perfect midweek meal.
- 300 g extra-firm tofu
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine optional
- 1 teaspoon vegetable oil
- ½ teaspoon white pepper
- 2 tablespoons cornflour
- 2 tablespoons vegetable oil
- 1 red onion cut into chunks
- 4 cloves garlic minced
- 30 g ginger minced
- 1 tablespoon Shaoxing wine optional
- 1 red chilli thinly sliced
- 1 medium carrot thinly sliced
- 1 green bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 200 g pak choi bok choi
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegan oyster sauce
- 6 tablespoons cold water
- ¼ teaspoon msg optional
- 1 tablespoon cornflour cornstarch
- 2 tablespoons cold water
- Preheat an air fryer or oven to 180°C.
- Drain the tofu and gently press it to remove any excess water.
- Cut the tofu into bite-sized pieces then place it in a bowl. Pour over the soy sauce, Shaoxing wine and vegetable oil. Carefully mix to evenly coat the tofu in the liquids.
- Sprinkle over the white pepper and the cornflour and mix to evenly coat.
- If using an air fryer spread the tofu in a single layer in the air fryer basket. Air fry the tofu until crispy all over, around 10 minutes. Shake the basket after 5 minutes.
- If using an oven spread the tofu on a baking tray and bake in the oven for 20 to 30 minutes until crispy all over, turning halfway.
Vegan Fijian Chop Suey
- Before starting to cook make sure all the ingredients are prepared. In a small bowl mix all the ingredients for the sauce. Cut the pak choi into bite-sized chunks, separating the white crunchy parts from the green leaves.
- Heat a wok or large pan over high heat. Once hot add the oil then quickly add the red onion, minced garlic and ginger. Stir-fry for 30 seconds then add the red chilli, carrot, bell peppers and the white parts of the pak choi. Stir-fry for a further 1 minute.
- Add the Shaoxing wine and the green parts of the pak choi. Continue to stir fry for 1 minute.
- Mix the sauce to make sure the cornflour hasn't gathered on the bottom. Add to the pan and reduce the heat to medium and continue to cook until the sauce has thickened, around 1 minute.
- Turn off the heat and add the crispy tofu and season with freshly cracked black pepper.
- Serve your Vegan Fijian Chop Suey with rice or noodles.
Calories: 646kcalCarbohydrates: 75.5gProtein: 24.9gFat: 25.1g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!