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Firm Tofu

Tofu Chop Suey

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

Ingredients:

12 ounces tofu, drained

1 onion

3/4 medium head cabbage

1 1/2 cups broccoli

2 stalk celery, cut diagonally into 1/4″ slices

4 large dried Chinese mushrooms, soak in water until soft and slice thinly

1/2 pound bean sprouts

1/2 can water chestnuts (optional), drained and slice thinly

1 clove garlic, finely chopped

1 hard boiled egg

4 tablespoons oil

1 cup chicken broth or 1 cube chicken bouillon plus 1 cup water

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon rice vinegar

2 teaspoons soy sauce

1 1/2 tablespoons cornstarch, dissolved in 1 1/2 tablespoons water

1/4 cup cornstarch

 

Preparation:

Cut tofu into 1/2″ thick slices.  Place tofu on paper towel to drain out water.  Marinate in 1 tablespoon soy sauce.  Let stand a few minutes.

 

Cut onion in half and slice into 1/4″ thick slices.

 

Cut broccoli diagonally into 1 1/4″ pieces and cook until tender and drain.

 

Coat tofu pieces with cornstarch.

 

Heat 1 tablespoon oil in skillet or wok.  Sauté tofu on both sides until lightly brown.  Set aside.

 

Heat 3 tablespoons oil in wok or skillet over medium high heat until hot.  Add garlic and stir fry until light brown.  Add all vegetables except cooked broccoli; stir fry until vegetables are crisp and tender.  Mix chicken broth, salt, rice vinegar and soy sauce.  Pour into vegetables; stir.  Add tofu and broccoli and bring to a boil.  Add cornstarch mixture; stir until thickened.  Remove from heat.

 

Makes 4 – 5 servings.

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