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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
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15 mL (1 tbsp.) canola oil
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1 yellow onion, finely chopped
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2 cloves garlic, minced
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250 mL (1 cup) carrots, cut into ½-cm (¼-in.) pieces
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250 mL (1 cup) broccoli, cut into small florets
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60 mL (1/4 cup) low-sodium soy sauce
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125 mL (1/2 cup) low-sodium vegetable broth
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15 mL (1 tbsp.) cornstarch
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10 mL (2 tsp.) rice vinegar
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15 mL (1 tbsp.) ketchup
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1 mL ground black pepper
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500 mL (2 cups) finely sliced Savoy cabbage
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250 mL (1 cup) sliced white mushrooms
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750 mL (3 cups) bean sprouts
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2 green onions, chopped
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125 mL (1/2 cup) shelled unsalted sunflower seeds
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1 block (400 g) firm or extra firm tofu
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45 mL (3 tbsp.) low-sodium soy sauce
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15 mL (1 tbsp.) water
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15 mL (1 tbsp.) honey
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15 mL (1 tbsp.) canola oil
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15 mL (1 tbsp.) rice vinegar
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Directions
Marinated tofu
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Crumble tofu with your fingers, squeezing out as much liquid as possible.
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In a bowl, combine all marinade ingredients. Add tofu and toss to coat completely. Set aside.
Chop suey
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In a large skillet set over medium heat, cook onions and garlic in oil for 2 minutes or until they begin to brown.
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Add carrots and broccoli and continue cooking for 3–4 minutes, stirring occasionally.
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Pour sauce mixture into skillet, then add cabbage, mushrooms and tofu. Continue cooking for 4–5 minutes.
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Turn off the heat, add bean sprouts and mix.
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Garnish with green onions and sunflower seeds.
Chef’s Secret:
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Use frozen carrots and broccoli if you don’t have fresh.
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For crispier tofu, fry in oil in a separate skillet before adding to chop suey.
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