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.
Ingredients
Crispy Tofu
- 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
Vegetables
- 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
Sauce
- 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
Instructions
Crispy Tofu
- Preheat an air fryer or oven to 180°C (360°F).
- 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.
Nutrition
Calories: 646kcalCarbohydrates: 75.5gProtein: 24.9gFat: 25.1g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!