Moo Goo Gai Pan
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
Enjoy friends! If you make this moo goo gai pan, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This recipe came together quickly. The sauce was savory and delicious. The only difference between the recipe and what I did was that I added a red pepper because I had it for sometime. I didn’t want the pepper to spoil. I also added some string beans as I didn’t have snow peas on hand. It was very good. I’d make this again. I can’t wait to try out more of your recipes as well!
Thanks so much for sharing Danielle! So happy you enjoyed!!
This is a delicious savory sauce. I followed the recipe exactly. I used two different vegetables which were string beans, and a red pepper. I couldn’t find snow peas at the store. I included all the other vegetables that are in the recipe. It was scrumptious! I would make this again.