Moo goo gai pan is a classic Chinese-American dish that pairs stir-fried chicken with mushrooms and veggies. This vegan version swaps the chicken for tofu, with delicious results!
There’s authentic Chinese food, and then there are those American versions of Chinese food that aren’t quite as true to their Asian origins, but still manage to be tasty, like sesame noodles and orange tofu . Moo goo gai pan falls into the latter category—it’s a dish you’re unlikely to find in Mainland China, but you can order it at Chinese restaurants throughout the United States.
Moo goo gai pan is an adaptation of a Cantonese dish that literally translates to chicken with mushrooms—it’s known for its light, savory sauce and loads of veggies like mushrooms, snow peas, bamboo shoots, and water chestnuts.
Making a vegan version of moo goo gai pan is super easy. Swap out chicken for tofu, leave out the oyster sauce, and you’re good to go!
Why You’ll Love This Moo Goo Gai Pan Recipe
- Takeout at home . Making moo goo gai pan yourself means you can enjoy the dish even if you don’t eat meat! Switching out the chicken for tofu is simple.
- Easy to prepare . This is a quick and easy dinner recipe, perfect for busy weeknights. We love a low-effort dinner!
- Balanced flavors . The combination of umami-rich mushrooms, savory sauce, and crisp vegetables creates a perfectly balanced dish.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Tofu
- Extra-firm tofu – I like extra-firm tofu because it has a nice, chewy texture. Learn more about cooking with tofu: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Cornstarch – Cornstarch gives the tofu a chewy exterior when stir fried.
- Salt and ground black pepper
Sauce
- Vegetable stock – Use homemade vegetable broth or store-bought.
- Soy sauce – You can substitute tamari, low-sodium soy sauce, coconut aminos , or liquid aminos if you prefer.
- Sugar
- Rice vinegar – This adds balance and a bit of brightness to the sauce.
- Toasted sesame oil – Toasted sesame oil is fragrant and nutty, adding lots of depth to the flavour.
- Fresh grated ginger – Fresh ginger adds zip and zing—it has a warm flavour that’s almost spicy, but not quite.
- Cornstarch
- Water
Stir fry
- Refined sesame oil – Or another neutral oil with a high smoke point.
- Garlic
- White mushrooms – Buy pre-sliced mushrooms to save yourself some prep time.
- Carrot – Cut into matchsticks.
- Snow peas
- Bamboo shoots – Yes, these are literally the shoots of bamboo trees! They add a nice crunch to the dish.
- Water chestnuts – Water chestnuts are also crunchy, but some people find them a little too crunchy. If that’s the case for you, you can substitute sliced celery.
- Scallions – You’ll only use the green parts; freeze the white parts to use in vegetable broth.
Is Rice Vinegar the Same as Rice Wine Vinegar?
Yes, rice vinegar and rice wine vinegar are the same product. So whether your bottle says rice vinegar or rice wine vinegar, you can use it in this recipe!
How to Make Moo Goo Gai Pan
- Press the tofu. Place the tofu on a rimmed plate or baking dish. Cover it with foil and set a heavy pot on top. Let this sit for 30 minutes, then discard the liquid and cube the tofu.
- Prepare the tofu for frying. In a medium mixing bowl, whisk together the cornstarch, salt, and pepper. Add the tofu and toss to coat.
- Make the sauce. In a small bowl, whisk together all of the sauce ingredients except the cornstarch and water. Make a cornstarch slurry, then whisk this into the bowl with the sauce.
- Fry the tofu. Heat 2 tablespoons of refined sesame oil in a large skillet or wok set over medium-high heat. Cook until it’s golden brown and crispy on all sides, stirring occasionally. Transfer the cooked tofu to a plate.
- Sauté the vegetables. Heat the remaining oil in the same skillet. Add the minced garlic and sauté until it’s fragrant. Add the mushrooms and carrots; cook until the mushrooms turn golden brown. Stir in the snow peas, bamboo shoots, and water chestnuts and cook for a minute.
- Put it all together. Return the tofu to the skillet. Stir in the sauce and cook until the sauce thickens and clings to the veggies and tofu.
- Finish. Garnish with green onions and serve.
Tips for Success
- Have all the ingredients ready . Stir fries move quickly, so it’s best to have all the ingredients prepped and ready before you start. You won’t have time to stop and cut veggies or measure!
- Use a large skillet or wok . Using a larger pan allows for even cooking and prevents overcrowding, which can cause soggy veggies and tofu.
- Don’t overcook the vegetables . To keep the veggies crisp and vibrant, cook them just until they are bright in color and slightly tender.
Variations
- Use vegan chicken . Instead of tofu, you can swap in vegan chicken strips or chunks for a more traditional version of moo goo gai pan.
- Add different vegetables . Feel free to mix and match your favorite veggies, like broccoli, bell peppers, or bok choy.
- Make it spicy . Add some heat by including chili paste or red pepper flakes to the sauce.
Serving Suggestions
A simple bowl of steamed jasmine or brown rice makes an excellent base for moo goo gai pan, or use cauliflower rice if you’re keeping things light. I also love pairing this recipe with fried rice. Try my pineapple fried rice , sheet pan fried rice , or quinoa fried rice .
How to Store Leftovers
Transfer leftover moo goo gai pan to an airtight container and refrigerate for up to 3-4 days. To reheat, simply warm it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, moo goo gai pan is freezer-friendly! To freeze, transfer to a freezer-safe container or freezer bag, expelling as much air as possible before sealing to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight, then reheat according to the instructions above.
More Asian-Inspired Favorites
- Healthy Chow Fun Noodles
- Vegan Katsu Curry
- Tofu Stir Fry with Honey Sriracha Sauce
- Vegan Dumplings With Dipping Sauce
- Vegan Pad See Ew
Ingredients
For the tofu
- 1 package extra firm tofu , pressed
- ½ cup cornstarch , 64 grams
- ½ teaspoon salt , 3 grams
- ¼ teaspoon ground black pepper , .5 gram
For the sauce:
- 1 cup vegetable stock , 237 ml
- ¼ cup soy sauce , 59 ml
- 2 teaspoons sugar , 8 grams
- 2 tablespoons rice vinegar , 30 ml
- ½ tablespoon toasted sesame oil , 7 ml
- 2 teaspoons fresh grated ginger , 4 grams
- 1 tablespoon cornstarch , 8 grams
- 1 tablespoon water , 15 ml
For the stir fry:
- 3 tablespoons refined sesame oil , divided, 44 ml
- 2 cloves garlic , minced
- 8 ounces white mushrooms , sliced, 227 grams
- 1 carrot , cut into matchsticks
- 1 cup snow peas
- 1 (8-ounce) can bamboo shoots , drained, 227 grams
- 1 (8-ounce) can water chestnuts , drained, 227 grams
- 3 scallions , green parts only, sliced
Instructions
- Place the tofu on a rimmed plate or baking dish, cover it with aluminum foil, and set a heavy pot (or other similar object) on top. Press the tofu for 30 minutes. Discard the expelled liquid. Cube the tofu.
- In a medium-sized mixing bowl, whisk together the cornstarch, salt, and pepper. Toss the tofu in the cornstarch mixture until well coated.
- In a small bowl, whisk together vegetable stock, soy sauce, sugar, rice vinegar, toasted sesame oil, and grated ginger. In a separate small bowl, whisk together the cornstarch and water. Whisk the cornstarch slurry into the rest of the sauce. Set aside.
- Heat 2 tablespoons of refined sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, stirring occasionally. Remove tofu from the skillet and set aside.
- Heat the remaining sesame oil in the same skillet, add minced garlic, and sauté until fragrant. Add sliced mushrooms and julienned carrots. Saute until the mushrooms turn golden brown. Stir in the snow peas, bamboo shoots, and water chestnuts. Sauté for an additional minute.
- Return the tofu to the skillet and add the sauce. Give everything a good stir and cook until the sauce has thickened. Stirring frequently.
- Serve warm garnished with sliced scallions.
Notes
Moo Goo Gai Pan
Ingredients
For the tofu
- 1 package extra firm tofu pressed
- ½ cup cornstarch 64 grams
- ½ teaspoon salt 3 grams
- ¼ teaspoon ground black pepper .5 gram
For the sauce:
- 1 cup vegetable stock 237 ml
- ¼ cup soy sauce 59 ml
- 2 teaspoons sugar 8 grams
- 2 tablespoons rice vinegar 30 ml
- ½ tablespoon toasted sesame oil 7 ml
- 2 teaspoons fresh grated ginger 4 grams
- 1 tablespoon cornstarch 8 grams
- 1 tablespoon water 15 ml
For the stir fry:
- 3 tablespoons refined sesame oil divided, 44 ml
- 2 cloves garlic minced
- 8 ounces white mushrooms sliced, 227 grams
- 1 carrot cut into matchsticks
- 1 cup snow peas
- 1 (8-ounce) can bamboo shoots drained, 227 grams
- 1 (8-ounce) can water chestnuts drained, 227 grams
- 3 scallions green parts only, sliced
Instructions
- Place the tofu on a rimmed plate or baking dish, cover it with aluminum foil, and set a heavy pot (or other similar object) on top. Press the tofu for 30 minutes. Discard the expelled liquid. Cube the tofu.
- In a medium-sized mixing bowl, whisk together the cornstarch, salt, and pepper. Toss the tofu in the cornstarch mixture until well coated.
- In a small bowl, whisk together vegetable stock, soy sauce, sugar, rice vinegar, toasted sesame oil, and grated ginger. In a separate small bowl, whisk together the cornstarch and water. Whisk the cornstarch slurry into the rest of the sauce. Set aside.
- Heat 2 tablespoons of refined sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, stirring occasionally. Remove tofu from the skillet and set aside.
- Heat the remaining sesame oil in the same skillet, add minced garlic, and sauté until fragrant. Add sliced mushrooms and julienned carrots. Saute until the mushrooms turn golden brown. Stir in the snow peas, bamboo shoots, and water chestnuts. Sauté for an additional minute.
- Return the tofu to the skillet and add the sauce. Give everything a good stir and cook until the sauce has thickened. Stirring frequently.
- Serve warm garnished with sliced scallions.
Notes
Nutrition
Moo Goo Gai Pan https://jessicainthekitchen.com/moo-goo-gai-pan/ March 11, 2024
Hearty cheeseburger soup is the ultimate comfort food meal, brimming with savoury flavour and cheesy goodness. It’s like a burger in a bowl!
Cheeseburger soup puts a fun twist on the classic cheeseburger (or maybe your favourite grillable veggie burgers ), turning those flavours you love into a creamy soup. Okay, there’s no ketchup or lettuce involved, but there is plenty of vegan beef and a rich, cheesy broth!
While this vegan version switches up the usual ingredients for plant-based options, rest assured that this cheeseburger soup recipe is just as delicious as the original. Packed with vegan cheese, meatless ground, veggies, and spices, this is a satisfying soup that will make you feel warm and cozy inside!
Why You’ll Love This Cheeseburger Soup Recipe
- Vegan . Unlike other cheeseburger soup recipes, this one is entirely plant-based, making it perfect for vegans and anyone else looking to reduce their consumption of animal products.
- Creamy and cheesy . This soup has a rich broth loaded with vegan cheese, giving it a fabulously creamy texture that makes it extra delicious.
- Satisfying . With loads of protein in every spoonful, this soup not only tastes delicious, but also keeps you feeling full and satisfied.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Mirepoix – The classic trio of onion, carrots, and celery forms the backbone of flavour for this cheeseburger soup.
- Impossible meat – Or your favourite plant-based ground.
- Russet potatoes – Love your burgers with fries? Then you’ll love the potatoes in cheeseburger soup!
- Seasonings – Dijon mustard adds some pep, while and dried oregano and parsley add herbal notes.
- Vegetable broth – I like to use my homemade vegetable broth , but a high-quality store-bought brand is fine.
- Cornstarch
- Water
- Plant milk – Any kind you like or have on hand, as long as it’s unflavoured and unsweetened.
- Nutritional yeast – To add lots of cheesy flavour.
- Vegan cream cheese – Again, you can use store-bought or make your own vegan cream cheese .
- Shredded vegan cheddar cheese – Choose a brand that melts well.
- Salt and pepper
How to Make Cheeseburger Soup
- Sauté the veggies. In a large pot, melt the vegan butter over medium heat. Add the vegetables and sauté until they’re softened.
- Brown the vegan meat. Add the Impossible meat to the pot and cook until browned, using a wooden spoon to break it up as it cooks.
- Add the potatoes and season. Stir in the potatoes, Dijon, oregano, and parsley.
- Simmer. Stir in the broth and increase the heat to medium-high. Once the soup comes to a boil, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
- Thicken. In a small bowl, whisk together the cornstarch and water. Stir the slurry into the soup. Simmer for a few more minutes, or until the soup has thickened.
- Make it cheesy. Stir in the plant milk, nutritional yeast , vegan cream cheese, and vegan cheddar. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted.
- Finish. Taste the cheeseburger soup and season with salt and pepper, if desired.
Tips for Success
- Cut the vegetables into uniform sizes . This is especially important for the potatoes; you want them all to be tender and cooked through at the same time.
- Break up the vegan meat . You want it in small crumbles so it all gets nicely browned and easily fits into a spoon.
- Adjust the thickness . For a thicker cheeseburger soup, add more cornstarch slurry; for a thinner soup, add additional vegetable broth or plant milk until you achieve your desired consistency.
Variations
- Try tempeh . If you prefer more natural vegan beef substitutes, crumbled tempeh can be used instead of Impossible ground. (Learn more about tempeh .)
- Add some liquid smoke . A few drops will make this cheeseburger soup taste like a burger straight off the grill!
- Spicy version . For those who enjoy a bit of heat, adding diced jalapeños, cayenne, or a sprinkle of red chili flakes will give your soup a spicy kick.
Serving Suggestions
You can never go wrong with vegan dinner rolls or crusty no knead bread when you’re having a bowl of soup for dinner! There are also lots of fun options for garnishes with this cheeseburger soup recipe. Try homemade croutons, additional vegan cheese, a swirl of vegan sour cream , or even diced pickles!
How to Store Leftovers
To store, transfer cheeseburger soup to an airtight container and keep it refrigerated for up to 4 days. Reheat in the microwave or on the stove over medium heat until warmed through, adding a bit of plant milk if the soup has thickened too much during storage.
Can I Freeze This Recipe?
This vegan cheeseburger soup is freezer-friendly; simply place it in a freezer-safe container or heavy-duty freezer bags and store it for up to 3 months. When you’re ready to enjoy the soup, thaw it overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Soup Recipes
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Butternut Squash Soup
- Creamy Pumpkin Soup
- Easy Lentil Soup (Vegan & Spiced)
Ingredients
- 2 tablespoons vegan butter , 24 grams
- 1 onion , diced
- 3 large carrots , diced
- 3 ribs celery , diced
- 12 ounces Impossible meat , 340 grams
- 2 russet potatoes , peeled and diced
- 1 tablespoon Dijon mustard , 5 grams
- ½ tablespoon dried oregano , 2 grams
- ½ tablespoon dried parsley , 2 grams
- 3 cups vegetable broth , 700 ml
- 1 ½ tablespoons cornstarch , 15 grams
- 1 ½ tablespoons water , 22 ml
- 1 cup plant milk , 237 ml
- ¼ cup nutritional yeast , 15 grams
- 1 cup vegan cream cheese , 225 grams
- 1 ½ cups shredded vegan cheddar cheese , 180 grams
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables have softened.
- Add the Impossible meat to the pot and cook until golden brown, breaking the “meat” up with a wooden spoon as you go.
- Add the potatoes to the pot and stir in the Dijon, oregano, and parsley.
- Stir in the vegetable broth. Turn the heat to medium-high and bring the soup to a boil. Reduce the heat to low, and simmer for 20 minutes or until the potatoes are tender.
- In a small bowl, whisk together the cornstarch and water. Pour the cornstarch slurry into the soup and give everything a good stir. Simmer for a few more minutes or until the soup has thickened. If you would like a thicker soup, whisk together an additional tablespoon of cornstarch and an additional tablespoon of water and stir it into the soup.
- Stir in the plant milk, nutritional yeast, vegan cream cheese, and vegan cheddar cheese. Continue to simmer, stirring continuously, until the cream cheese and cheddar cheese have melted into the soup.
- Taste the soup and season with salt and pepper if desired.
