Hungry yet? Craving a little tofu chop suey, perhaps?
How ’bout now? Now, I know these are not the best pictures (I blame trying to photograph dinner at 6 p.m. during Canadian winter…aka dark), but this tofu chop suey is just too delicious to not share with you.
This week has been pretty busy, both at work and at home. It’s the most wonderful time of year at work right now…audit time. Yes, that was sarcasm. Basically, audit involves many hours of head down, meticulous detail verification with the occasional tea break, more for one’s sanity than for the actual hot beverage. On the home front, I’ve been busy pouring over my new little pet project. I think you may have heard about it? Gluten Free Vegan Pantry? Oh, what’s that? You really enjoy the blog so far? Why thank you, I’m flattered! Okay, in all seriousness, I really do hope you’ve enjoyed all the recipes that I have posted here so far. I’ve had a lot of fun developing new recipes over these last few weeks and I’m confident that my husband has enjoyed testing them out along the way.
So, back to the busy-ness. Normally, when life gets really hectic, I turn to a dear old friend to help cope with the stress: junk food. But I am so proud to say that this last week has seen a huge change in my diet. I’ve been craving fruits and vegetables ALL. THE. TIME. It’s fantastic!! I had really hoped that by committing myself to this new blog and, as a result, a gluten free, vegan diet, that I would begin to experience some changes with my health and I’m so happy to see that the effects are all ready starting to set in. In addition to craving whole, nutritious foods, I’ve also been sleeping soundly and have had heaps of energy to boot! Food really can be one’s medicine.
Having these new fruits and vegetables based cravings has actually been amazing for recipe development. Case in point: my Tropical Smoothie Bowl and Stuffed Veggie Loaf Balls are both chocked full of fresh, wholesome ingredients. So, following along with this pattern, I give you today’s recipe: Tofu Chop Suey. This winner of a dish came from a serious craving for mushrooms and bean sprouts…okay, and the fact that we somehow accumulated three, that’s right THREE, bunches of celery in our fridge. Toss all those together with some carrots, onions, bok choy and a little tofu for good measure and we were set.
This tofu chop suey is amazing. Like, better than take out amazing! It is easily the best chop suey I have ever had. Period.
I mean, would you check out these ingredients?
This tofu chop suey is light, flavourful, colourful, crisp, hydrating, filling, nutritious…I could honestly go on for ever so you might as well just go ahead and try it for yourself.
I really hope you enjoy this tofu chop suey as mush as I enjoyed dreaming up the recipe.
Post your own version of it on Instagram and tag it #glutenfreeveganpantry so that I can check out your own take on it.
Lots of love & happy eats!
PS. I was a little spoiled this past week and splurged on some new items for the blog. I’m so, so, so excited to let you all know that I took the plunge and bought my very first DSLR, a Canon Rebel T5i!! In addition to this little piece of perfection, I also picked myself up a new laptop! I mean business with this blog and I now have some amazing tools to help me make this the best blog I am capable of. Although I have a lot to learn with my new camera, I had the chance to use it this morning to shoot a really exciting recipe (those of you following me on Instagram had a sneak peek there) and I can tell you that the pictures are a million times better than what I’ve been able to share with my iPhone. Make sure you subscribe for my email updates to keep up with all my posts and check out my new and improved pictures over the next few days!
- Crispy Tofu
- 4-6 tbsp olive oil
- 1 block extra firm tofu
- ½ cup corn starch
- 1 medium onion, diced
- 1 carrot, peeled and sliced
- 2 cups shitake mushrooms, sliced (any mushroom could be substituted)
- 1 large bok choi, chopped into 1 inch pieces
- 4 cups bean sprouts
- 3 cloves garlic, minced
- 3 stalks celery, sliced
- 2 tbsp rice wine vinegar
- 2 tsp corn starch
- 2 tsp sugar
- 4 tbsp reduced sodium soy sauce (gluten free certified)
- Heat 4 tbsp of oil in wok over medium-high heat.
- Slice tofu into 1" wide x 2" long pieces. Toss sliced tofu in a bowl with ½ cup corn starch until coated, adding more corn starch if necessary. Add tofu to wok, frying the tofu until crispy, tossing occasionally to ensure all sides are cooked equally. Add additional oil, if necessary. Once all tofu is fried, remove from wok and place onto plate with a piece of paper towel to absorb extra oil. Set aside.
- Using remaining oil in wok, add onion, garlic, carrots and celery. Stirring often, cook approximately 5-6 minutes.
- Add bean sprouts, bok choi and mushrooms. Stir to mix all vegetables together and then place lid on wok. Reduce heat to medium and cook until all vegetables are tender, about 7-8 minutes.
- In small bowl, mix soy sauce, rice wine vinegar, corn starch and sugar until well mixed. Pour over vegetables and stir to ensure all vegetables are coated. Cook for 2-3 minutes, stirring often, until sauce begins to thicken. Turn off heat and add tofu pieces, stirring until mixed. Serve immediately.