Karate Chop Suey

SpongeBob’s Kitchen Mission Cookbook, p. 88

¾ cup vegetable broth

¼ cup orange juice

3 tablespoons reduced-sodium soy sauce

2 tablespoons cornstarch

1 tablespoon brown sugar

2 to 3 tablespoons vegetable oil

 12-ounce container extra-firm tofu, drained and cut into cubes

2 cups sliced mushrooms

2 teaspoons grated fresh ginger or 1 teaspoon ground ginger

 1 cup sliced celery

2 cups fresh bean sprouts

½ cup sliced green onions

2 to 3 cups cooked rice noodles or thin spaghetti

Sesame seeds (optional)

For sauce, in a small bowl, combine broth, orange juice, cornstarch, and brown sugar. Set aside.

The orange juice immediately makes everything smell nice.

In a wok or very large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu; cook until lightly browned, stirring occasionally. 

Hello again, tofu! It's been too long.

Remove from wok. Add more oil to wok. Add mushrooms. Cook and stir about 3 minutes or until browned. Add ginger and celery. Cook and stir about 5 minutes or until celery is crisp-tender. Stir in sprouts and green onions.

Couldn't find bean sprouts at Walmart so I added water chestnuts instead.

Push vegetables away from center of wok. Add sauce to wok. Stir sauce and add to center of wok. Cook and stir until bubbly. Return tofu to skillet. Gently combine tofu and vegetables with sauce. 

Don't manhandle your tofu!

Serve with noodles. If you’d like, sprinkle with sesame seeds. 

Naw. Sesame seeds are expensive.

My Rating: 4/5 "Nice light fare that leaves you feeling a pleasant kind of full. The sauce is yummy and the combination of textures involved with the dish is quite enticing. A vegetable dish for people who aren't super into vegetables."