Description

This Delicious Vegan Chop Suey is a quick, colorful, and guilt-free stir-fry packed with fresh vegetables, firm tofu, and a savory, tangy sauce. Perfect for a wholesome weeknight dinner, it combines a medley of sautéed onions, carrots, red pepper, broccoli, and mushrooms tossed in a flavorful blend of soy sauce, vegan oyster sauce, and maple syrup, finished with a touch of sesame oil for an authentic taste.

Ingredients

Scale

Sauce

1/4 cup Soy Sauce (Tamari for gluten-free option)
2 tbsp Dark Soy Sauce (Optional)
2 tbsp Rice Vinegar (Substitute with apple cider vinegar if needed)
1/2 tsp White Pepper (Black pepper can be used as an alternative)
2 tbsp Vegan Oyster Sauce (Mushroom soy sauce can be a substitute)
1 tbsp Maple Syrup (Agave syrup or sugar can be used as alternatives)
1 tbsp Cornstarch (Mixed with water to avoid lumps)

Vegetables & Protein

14 oz Tofu (Firm or extra-firm; can substitute with tempeh or seitan)
1 medium Onion, diced
2 medium Carrots, sliced
1 medium Red Pepper, sliced
1 cup Broccoli florets
1 cup Button Mushrooms, sliced
2 tbsp Sesame Oil (For finishing)

Other

2 tbsp Vegetable Oil or neutral oil (for sautéing)
2 cloves Garlic, minced
1 tbsp Fresh Ginger, minced
2-4 tbsp Water (for cooking)

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Instructions

Prepare the sauce: In a bowl, whisk together soy sauce, dark soy sauce, rice vinegar, white pepper, vegan oyster sauce, and maple syrup until the mixture is smooth and well combined.
Prep ingredients: Dice all vegetables and tofu into bite-sized pieces, ensuring even sizes for consistent cooking.
Sauté onion: Heat a wok or large skillet over medium heat with a tablespoon of vegetable oil. Add the diced onion and sauté for 2-3 minutes until it turns translucent and fragrant.
Add aromatics: Stir in the minced garlic and ginger, cooking for an additional 2 minutes to release their flavors without burning.
Cook vegetables and tofu: Add the sliced carrots, red pepper, broccoli florets, sliced mushrooms, and diced tofu to the wok. Stir-fry for 3-4 minutes to allow the vegetables to soften slightly and tofu to brown lightly.
Steam with water: Pour a small amount of water (about 2-4 tablespoons) into the wok and cover briefly or stir to allow the vegetables to steam and become tender, about 2 minutes.
Thicken sauce: Slowly stir in the prepared sauce mixture and the diluted cornstarch (cornstarch mixed with water) into the vegetable and tofu mixture. Continue to cook while stirring until the sauce thickens and coats the ingredients evenly.
Finish with sesame oil: Drizzle the sesame oil over the stir-fry and give it a final gentle toss to incorporate the rich toasted flavor before removing from heat.
Serve: Serve the vegan chop suey hot over steamed rice or noodles if desired. Enjoy this colorful, nutritious, and flavorful meal immediately.

Notes

Use tamari instead of regular soy sauce for a gluten-free version.
Firm or extra-firm tofu works best; pressing tofu before dicing improves texture.
You can substitute or add other vegetables such as snap peas, baby corn, or water chestnuts.
Adjust the sweetness by varying the amount of maple syrup depending on taste.
For an extra protein boost, use tempeh or seitan instead of tofu.
To make it less saucy, reduce the sauce quantity or cornstarch amount accordingly.
Ensure the cornstarch is fully dissolved in cold water before adding to avoid lumps.
Serve immediately after cooking for best texture and freshness of vegetables.