Chop Suey with Tofu and Shiitake Mushrooms is a tasty stir-fry made with tender-crisp vegetables and tofu smothered in a flavorful brown sauce. It’s a delicious and nutritious dish you’ll feel good serving the family!
I have another Chop suey version, and it happens to be one of my most popular recipes on the blog. Packed with chicken, liver, quail eggs, and tender-crisp vegetables, it’s a nutritious and delicious meal you’ll feel good serving the family.
But if you’re looking for a meatless stir-fry, this chop suey with tofu is for you! Packed with tofu and meaty mushrooms, it’s just as nutritious and delicious!
- Vegetables– the recipe uses broccoli, carrots, cabbage, and shiitake mushrooms. Feel free to add or swap whatever veggies you have on hand. My favorites include snap peas, cauliflower, bell peppers, and baby corn.
- Protein– firm tofu is the delicious backbone of this dish and the protein alternative. Check out this how-to on how to fry them golden and crisp!
- Sauce– a light vegetable stock made from the liquid used to poach the vegetables and the juice used to soak the mushrooms. Cornstarch slurry is added to thicken the consistency.
This chop suey stir-fry is a quick and easy dish to pull together. One important element of the recipe for best results is blanching the vegetables. This extra step not only helps maintain texture and color but also helps to slow the loss of nutrients.
How to parboil vegetables
- In a saucepan, heat water to boiling.
- Add vegetables to the boiling water and cook for about 2 to 3 minutes or until half done.
- Fill a bowl halfway with ice and enough water to cover the ice. Add ½ teaspoon salt for each quart of water.
- Remove vegetables from the boiling water with a slotted spoon and immediately plunge them into the iced water. Chill until completely cold.
Ensure the blanched vegetables drained well, so the excess liquid doesn’t thin the sauce
Chop suey is a delicious main or side dish for lunch or dinner. Pair with steamed rice, grilled meat, or fried fish for a hearty meal!
Storage and reheating instructions
- Allow leftovers to cool completely and transfer to an airtight container. Refrigerate for up to 3 days. The dish doesn’t freeze well, as the vegetables turn mushy when frozen and thawed.
- Reheat in a wide pan over medium heat or microwave at 2 to 3-minute intervals to 165 F. Stir well to distribute heat.