Chop Suey with Tofu and Shiitake Mushrooms

Method

1. Press tofu gently between clean towels under a light plate for 15 minutes, then cut into 2 cm cubes. Slice mushrooms, remove woody stems and keep cabbage leaves separate from their thicker stalks. Have all vegetables prepared before heating the wok.
2. Heat a tablespoon oil in a wide nonstick skillet. Sear tofu on two or three sides for 7–9 minutes until lightly golden and firmer, turning carefully. Transfer to a clean dish; tofu need not be deep-fried to provide a contrasting texture.
3. Heat the remaining oil and soften onion for 2 minutes. Add garlic and mushrooms and cook for 4 minutes, stirring. Add 100 ml of the measured stock, cover and simmer another 5 minutes so the shiitake are thoroughly cooked, not merely warmed.
4. Add carrot and broccoli-stem slices with the remaining stock, soy sauce, sugar and pepper. Simmer covered for 3 minutes, then add broccoli florets and cabbage stalks for a further 2 minutes.
5. Add snow peas, cabbage leaves and seared tofu. Fold gently and simmer uncovered for 1–2 minutes until leaves wilt and all vegetables are tender enough to eat while retaining some bite.
6. Stir the cornstarch slurry and add gradually, simmering for 30–60 seconds until the sauce lightly coats the ingredients. Stop when glossy; the finished dish should not sit in a stiff starch gel. Add sesame oil off the heat.
7. Serve promptly with rice cooked separately. Refrigerate leftovers in shallow containers and reheat to 74°C. Check stock and sauce labels for animal ingredients when serving this as a meat-free dish; no fish or oyster sauce is required by this formulation.