Description
This Vegan Chinese Curry is bursting with flavor! Made with crispy tofu, fresh veggies, and a creamy coconut base, it’s an easy and satisfying meal for any night.
Ingredients
Scale
- 14 oz (400 g) extra firm tofu, cut into 1-inch cubes
- 2 tablespoons light soy sauce
- 4 tablespoons cornflour, divided
- 4 tablespoons canola oil, or another neutral oil
- 1 medium onion, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 3 tablespoons mild curry powder
- ½ teaspoon Chinese five spice
- ½ teaspoon turmeric
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups (500 ml) vegetable stock
- 2 cups (200 g) broccoli florets, roughly chopped
- 1 cup (150 g) fresh peas
- ½ cup (120 g) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, toss the tofu cubes with the soy sauce and 2 tablespoons of cornflour until coated.
- Heat canola oil in a large wok or pan over medium-high heat.
- Add the tofu in a single layer and fry for 6-8 minutes, turning until golden brown and crisp.
- Remove cooked tofu and set aside.
- In the same pan, sauté onion and red bell pepper in remaining oil for 4-5 minutes until onion is translucent.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add curry powder, Chinese five spice, turmeric, sugar, and salt; toast spices for 1 minute.
- Pour in vegetable stock and simmer on low-medium heat for 5 minutes.
- Stir in broccoli and peas; cook for 2-3 minutes. Add coconut cream and stir to combine.
- Mix remaining 2 tablespoons of cornflour with 4 tablespoons cold water to create a slurry, add to the pan and stir until sauce thickens.
- Fold in cooked tofu and adjust seasoning to taste. Serve with fried rice or vegan prawn crackers.
Notes
Use a variety of vegetables based on your preference or what you have on hand.
Adjust the spice levels according to your heat tolerance.
This dish is great for meal prep and can be stored in the fridge for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg