Tofu Chop Suey
Submitted by gloriahb48
Quick vegetarian tofu chop suey stir-fried with crunchy bean sprouts, celery, red pepper, and ginger. Ready in 35 minutes and naturally low-carb. A colorful weeknight stir-fry for two.
YIELD
2 servingsPREP
15 minCOOK
10 minREADY
35 minThis is the kind of meal that comes together faster than you can find the takeout menu.
Pressed tofu gets stir-fried with celery, onion, red bell pepper, and fresh bean sprouts in a ginger-spiked broth until everything is tender-crisp and glossy.
It’s light, it’s colorful, and it’s on the table in about half an hour.
Serve it over steamed rice or alongside lo mein noodles for a filling vegetarian dinner that doesn’t skimp on flavor.
Chef Tips
- Pressing the tofu for a full 10 minutes is worth the wait. More water out means better texture and browning in the pan.
- Cut the tofu into uniform pieces so it heats evenly and holds up during stirring.
- Use vegetable broth instead of chicken broth to keep this fully vegetarian.
- Keep the heat at medium and stir gently so the tofu doesn’t crumble apart.
Ingredients
Directions
Tofu supplies the protein, and tastes similar to chicken breasts, in this quick-to-prepare colorful vegetarian main dish.
Drain tofu, cut into ¾ inch pieces.
Place between layers of paper towel and weight down with a dinner plate.
Let stand 10 minutes to compress and remove excess water.
Heat oil, 2 tbsp broth and ginger in a frypan.
Add celery, onion and red pepper.
Stir cook over medium heat 3 minutes.
Addbean sprouts, continue stir-cooking 1 min.
Stir in remaining broth, soy sauce and tofu.
Cook and stir gently over medium heat until vegetables are tender-crisp, and liquid is evaporated.
Season to taste with salt and pepper.
1 ¾ cup serving - 194 calories 13 grams carbohydrate, 13 grams protein, 10 grams fat 2 protein choices, 1 fruit and veg.
choice, 1 fats and oils choice
Comments
