Old-Fashioned Tofu Chop Suey

Ingredients

• 14 oz extra-firm tofu, cut into thin strips
• 10 oz celery, cut into angular bite-size chunks
• 8 oz bean sprouts
• 6 oz onion, cut into wedges
• 3 Tbsp neutral oil
• 2 Tbsp dark soy sauce
• 2 tsp salt
• 2 Tbsp blackstrap molasses
• 3 cloves garlic, finely chopped
• 1/2 cup vegetable broth
• 2 Tbsp cornstarch
• 3 Tbsp vegetable broth
• 1/2 tsp ground white pepper
• 1/2 tsp sugar
• 1 tsp blackstrap molasses
• 1 Tbsp toasted sesame oil

Directions

1. Whisk cornstarch, 3 tablespoons vegetable broth, white pepper, sugar, 1 teaspoon molasses, and sesame oil for the gravy; set aside.
2. Heat oil in a wok until very hot. Add salt, garlic, and tofu; stir-fry 2 minutes. Add dark soy sauce, then 1/2 cup vegetable broth and 2 tablespoons molasses. Cover and simmer 5 minutes.
3. Add celery, onion, and bean sprouts. Cover and cook 3 to 5 minutes, until crisp-tender. Stir in the gravy to the desired thickness and serve with steamed rice.