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!
