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Chop Suey with Tofu and Shitake Mushrooms cooked in a pan
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5 from 3 votes

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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Entree
Cuisine: Asian, Filipino
Servings: 4 Servings

Ingredients

  • 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
  • ½ 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

  • 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.
  • 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.
  • In a bowl, soak mushrooms in 1 ½ 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.
  • Fill a bowl halfway with ice and enough water to cover ice. Add ½ teaspoon salt for each quart of water. Set aside.
  • 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.
  • In a wok or wide skillet or medium heat, heat oil. Add onions and garlic and cook until softened.
  • 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. 
  • 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.