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🍽️ Vegan Chop-Suey Pan with Rice

551 kcal · 30 min · 4 servings

Ingredients

• tofu, plain 400 g
• soy sauce 2 tbsp
• chili, ground pinch
• mushrooms, brown 250 g
• shallots 2 pcs
• ginger, fresh 15 g
• garlic cloves 2 pcs
• oranges 2 pcs
• bell pepper, red 1 pc
• long-grain rice 300 g
• salt pinch
• oil 3 tbsp
• vegetable broth 150 ml
• coriander, fresh 15 g

Instructions

1. 1. Slice the tofu into thin pieces.
2. 2. Place the tofu slices in a bowl.
3. 3. Pour soy sauce and chili over the tofu.
4. 4. Mix everything well and let the marinade soak in.
5. 5. Wipe the mushrooms clean with kitchen paper.
6. 6. Slice the mushrooms into thin pieces.
7. 7. Peel the shallots, ginger, and garlic.
8. 8. Finely chop the shallots, ginger, and garlic.
9. 9. Carefully peel the oranges with a sharp knife.
10. 10. Remove the white inner pith as well.
11. 11. Slice the orange segments out between the membranes.
12. 12. Catch the dripping orange juice.
13. 13. Wash the bell pepper.
14. 14. Remove the stem and seeds.
15. 15. Cut the bell pepper into strips.
16. 16. Put the rice in a pot.
17. 17. Add 700 milliliters of salted water.
18. 18. Bring the water to a boil.
19. 19. Cover the pot.
20. 20. Simmer the rice on low to medium heat for about 15 minutes.
21. 21. Heat 1 tablespoon of oil in a pan or wok.
22. 22. Set the heat to high.
23. 23. Fry the tofu in it until crispy.
24. 24. Turn the tofu occasionally.
25. 25. Fry the tofu for about 3 minutes.
26. 26. Remove the tofu from the pan.
27. 27. Add another 2 tablespoons of oil to the wok or pan.
28. 28. Heat the oil.
29. 29. Fry the mushrooms for about 1 minute.
30. 30. Add the chopped shallots, ginger, and garlic.
31. 31. Sauté the vegetables together.
32. 32. Add the bell pepper strips.
33. 33. Fry the bell pepper for about 2 minutes.
34. 34. Turn the bell pepper occasionally.
35. 35. Pour in the collected orange juice.
36. 36. Pour in vegetable broth.
37. 37. Let the sauce simmer for about 4 minutes.
38. 38. Return the tofu to the pan.
39. 39. Add the orange segments.
40. 40. Heat everything together.
41. 41. Season with salt to taste.
42. 42. Wash the coriander.
43. 43. Shake the coriander dry.
44. 44. Pluck the coriander leaves from the stems.
45. 45. Plate the vegan chop-suey pan.
46. 46. Serve the pan over the rice.
47. 47. Garnish the dish with the coriander leaves.
48. 48. Serve the dish.

Nutrition per serving

• kcal: 551
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 78 g