Fast Vegan Chop Suey With Tofu And Veggies Recipes

VEGETABLE CHOP SUEY

Steps:

• You can watch the video in the post for visual instructions.First, cook rice or noodles (or a side of choice) and optionally the protein of your choice (e.g. pan-fried tofu or tempeh) as per package instructions.
• Heat the oil in a large frying pan and once it's hot add the onion and carrot. Sauté for 1-2 minutes, then add the pepper, snow peas, and celery. Stir, then add the cabbage and fry the veggies for about 3-4 minutes.
• Add the garlic, ginger, and bean sprouts and stir for a further one minute.
• Meanwhile, combine all sauce ingredients in a medium-sized bowl and stir with a whisk.
• Pour the sauce into the frying pan, stir, and bring it to a simmer. Cook for about one minute, then turn off the heat.
• Serve over cooked rice or noodles (optionally with tofu or tempeh) and enjoy!

FAST VEGAN CHOP SUEY WITH TOFU AND VEGGIES

Steps:

• If necessary, press the tofu and cut into thin triangles about half a centimeter thick or cut small cubes. Mix a marinade from the above ingredients and mix the tofu under the marinade and set aside.
• Cut the vegetables as desired.
• Mix the sauce with the ingredients mentioned above. If you are a sauce person, prepare double of the amount.
• Now bake the tofu in a preheated oven 180 C for about 5 - 10 min. Bake it so that the outside edges are to your preference. The firmer it is, the firmer the tofu stays in the sauce afterwards.
• Now vigorously sauté the vegetables except for the sprouts in a little water. First add the carrots, then the peppers. Finally, the sprouts. Add the baked tofu, add the sauce and simmer briefly.
• We like to serve brown rice with it.

VEGAN SAPASUI (SAMOAN CHOP SUEY)

Steps:

• Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
• Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
• Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
• Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
• Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
• Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).