Prep 25 mins
Cook 30 mins
One of the islands that makes up Samoa is called "American Samoa". Chop suey is not a Chinese dish! It's an American Chinese dish, and, apparently - a Samoan staple! From Gormandize.
- 396.89 g extra firm tofu
- 4.92 ml vegan beef stock powder (can use Beef Style Seasoning(Or Chicken Style))
- 59.14 ml hot water
- 29.58 ml soy sauce
- 141.74 g mung bean vermicelli (sometimes also called cellophane or glass noodles)
- 29.58 ml vegetable oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 inch piece ginger, grated
- 1 celery rib, sliced
- 2 carrots, sliced
- 1 Chinese cabbage, sliced
- 1 bunch Broccolini, cut into 3/4-inch lengths (or broccoli)
- 118.29 ml vegan beef stock
- 59.14 ml soy sauce
- 29.58 ml ketjap manis
- Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
- Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
- Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
- Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
- Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
- Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).