Chop Suey With Tofu And Shiitake Mushrooms Recipe

Chop Suey With Tofu And Shiitake Mushrooms – A delicious stir-fry that features tender-crisp vegetables, Tofu, and a flavorful brown gravy. This is a nutritious and delicious dish you will love serving your family.

Chop Suey With Tofu And Shiitake Mushrooms

Another Chop suey recipe is available. It is one of my most popular recipes on the blog. It has chicken, liver, quail eggs, and tender-crisp veggies. This is a delicious and nutritious meal you can feel good about serving your family.

However, this chop suey with Tofu is an excellent option for those who prefer a meatless stir fry. It’s packed with Tofu and meaty mushrooms and is equally nutritious and delicious!

Ingredient notes

• Vegetables – The recipe uses carrots, cabbage, and mushrooms. You can add or subtract any vegetables you have. Snap peas and bell peppers are my favorites, as well as baby corn, baby corn, and cauliflower.
• Protein– The delicious backbone of this dish is firm Tofu. It can also be used as a protein substitute. This how-to shows you how to fry them crisp and golden!
• Sauce – A light vegetable stock made of the liquid used for poaching the vegetables and the juice used to soak the mushrooms. To thicken the consistency, cornstarch slurry can be added.

Chop suey stir fry is quick and straightforward to prepare. Blanching vegetables is an essential part of this recipe. This additional step helps preserve texture and color but also slows the loss of nutrients.

How to boil vegetables?

1. Heat water in a saucepan until it boils.
2. Boil the vegetables in boiling water for 2 to 3 minutes or until they are half-cooked.
3. Half a bowl with ice and enough water will cover it. For every quart of water, add 1/2 teaspoon salt.
4. Use a slotted spoon to remove the vegetables from the boiling water and immediately dip them in the iced water. Allow cooling completely before serving.

Make sure to drain the blanched vegetables well so that the sauce doesn’t get too thin.

Serving suggestions

Chop suey can be served as a primary or side dish at lunch or dinner. For a hearty meal, pair it with steamed rice or grilled meat.

Instructions for storage and reheating

• Let leftovers cool completely before transferring them to an airtight container. You can refrigerate for up to three days. It won’t freeze well as the vegetables will turn mushy if frozen.
• Heat in a large pan on medium heat. Or microwave for 2 to 3 minutes to reach 165 F. Stir to distribute heat.

Chop Suey With Tofu And Shitake Mushrooms Recipe

Chop Suey With Tofu And Shiitake Mushrooms – A stir-fry dish that uses tender-crisp vegetables, such as broccoli, carrots, and cabbage. This is a delicious, healthy, vegan recipe you can serve your whole family.

Quick Overview of Recipe

• Prep time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Course: Main Entree

Ingredients

• 1 box (12 ounces) of Tofu
• 6 pieces Shiitake mushrooms
• 1 broccoli crown, cut into florets
• 2 large carrots, peeled in a bias.
• Half a small cabbage cut into pieces
• Water
• Oil
• 1 small onion, peeled thinly and sliced
• 2 cloves of garlic, peeled and minced
• 1 tablespoon cornstarch
• Salt and pepper to your liking

Cooking steps & Instructions

1. Take the Tofu out of its packaging and drain any packing liquid. Wrap the Tofu in paper towels and place it on a colander or wire rack for 15 to 20 minutes. To extract moisture, weigh the Tofu down with a saucer. Cut into 1-inch cubes.
2. Heat oil in a large, deep pan until it is hot but not smoking. Cook Tofu in small batches. Turn as necessary until it is golden and crispy. Remove from the pan using a slotted spoon and drain onto towels.
3. To soften mushrooms, place them in a bowl and soak them in 1 1/2 cups of warm water for 15 to 20 minutes. Use your hands to squeeze the liquid from the mushrooms. Reserve 1 cup of the soaking fluid. Cut off the stems of the mushrooms and divide the caps in half.
4. Half a bowl with ice and enough water will cover it. For every quart of water, add 1/2 teaspoon salt. Set aside.
5. Add 3 cups of salt water to a saucepan and bring it to a boil.
6. Cook carrots for approximately 1 minute or until they are half-cooked. Remove the carrots from the pan using a slotted spoon and place them in an ice bath. Cook the broccoli in the boiling water for 2 to 3 minutes or until it is half done.
7. Remove the broccoli from the pan using a slotted spoon and place it in an ice bath.
8. Cook the cabbage in boiling water for 30 seconds or until it is half done. Use a slotted spoon to remove the cabbage from the pan. 2 cups of the poaching fluid (the liquid used to blanch vegetables) should be reserved. Drain the vegetables from the ice bath when they are cool enough to handle.
9. Heat oil in a large skillet, wok, or on medium heat. Cook the onions and garlic until softened.
10. Combine the reserved 1 cup poaching liquid (from boiling vegetables), 1 cup soaking liquid (from mushrooms), and cornstarch in a bowl. Stir until the cornstarch has dissolved. Stir in the cornstarch mixture and simmer until it becomes slightly thickened.
11. Stir in the parboiled vegetables, fried Tofu, and Shiitake mushrooms.
12. Cook for 3 to 5 minutes or until the vegetables are cooked. Season to taste with salt and pepper.
13. Serve hot.

If you liked this recipe, you’ll definitely want to check out these other posts on my blog:

• Bulalo Recipe
• Kare-kareng Pata RecipePapis Recipe
• Crispy Pork Binagoongan Recipe