Vegan sapasui (Samoan chop suey)
- 14 ounces extra firm
- 1 teaspoon vegan beef stock powder
- 1⁄4 cup hot water
- 2 tablespoons tamari sauce
- 5 ounces mung bean vermicelli (sometimes also called cellophane or glass noodles)
- 2 tablespoons vegetable oil (optional)
- 1 large onion, sliced
- 4 garlic cloves, minced
- 3⁄4 inch piece ginger, grated
- 1 celery rib, sliced
- 2 carrots sliced
- 1⁄2 Chinese cabbage, sliced
- 1 bunch Broccolini, cut into 3/4-inch lengths (or broccoli)
- 1⁄2 cup vegan beef stock
- 1⁄4 cup Tamari sauce
- 2 tablespoons ketjap manis
Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the tamari sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
Remove the vermicelli noodles from the packet and soak in hot 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 vegan stock, tamari 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 hot 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!).