Vegan Chinese Curry is a delightful blend of flavors and textures that brings the warmth of a homemade meal right to your kitchen. This dish features golden, crispy tofu, tossed with vibrant vegetables and a rich coconut cream sauce that is both comforting and satisfying. The warmth of spices like turmeric and mild curry powder envelop the ingredients, creating a cozy dish that’s perfect for any occasion, whether it’s a quick weeknight dinner or entertaining guests.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Chinese Curry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Chinese Curry

When I first made this Vegan Chinese Curry, I was on a mission to recreate my favorite takeout dish, but with a plant-based twist. The moment the enticing aroma filled my kitchen, I knew this recipe was a winner. It’s not only easy to whip up in under 30 minutes but also budget-friendly. This hearty curry is sure to impress your family and friends, and I can almost guarantee it will become a frequent request in your household. So let’s get started and bring those amazing flavors to your plate!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: Expect a burst of flavors from the fragrant spices, tender veggies, and creamy coconut.
Eye-Catching Appeal: The vibrant colors of fresh vegetables make this dish as beautiful to look at as it is to eat.
Flexible Serving: Whether enjoyed alone or accompanied by fried rice, it fits perfectly for any meal.
Diet-Friendly Options: This recipe is gluten-free, dairy-free, and entirely plant-based, making it suitable for various dietary needs.

Ingredients You’ll Need

14 oz extra firm tofu: Provides a hearty base with protein. Make sure to use extra firm tofu for the best texture.
2 tablespoons light soy sauce: Enhances flavor and adds depth. You can substitute with tamari for a gluten-free option.
4 tablespoons cornflour: This helps create a crispy coating on the tofu and thicken the sauce. Arrowroot flour is a great alternative.
4 tablespoons canola oil: Used for frying the tofu and sautéing vegetables. Any neutral oil, like vegetable or grapeseed oil, works well.
1 medium onion: Chopped for sweetness and depth in flavor.
1 medium red bell pepper: Adds color and sweetness; can be replaced with any bell pepper variety.
4 garlic cloves: Crushed for a pungent kick; fresh garlic is key for the best flavor.
1 tablespoon fresh ginger: Grated for warmth and spice; powdered ginger can be used but fresh is preferred.
3 tablespoons mild curry powder: Provides the signature curry flavor. Feel free to mix curry powders for variety.
½ teaspoon Chinese five spice: Adds a unique twist; cinnamon and anise make great substitutes for a different flavor.
½ teaspoon turmeric: Gives a beautiful gold color and warmth; a must for authentic curry flavor.
1 teaspoon sugar: Balances the spices and enhances flavor; use brown sugar for a deeper taste if desired.
½ teaspoon salt: Enhances all other flavors.
2 cups vegetable stock: Forms the base of the sauce. Home-made stock is best, but store-bought works too.
2 cups broccoli florets: Adds nutrition and crunch. You can swap with snap peas or green beans if preferred.
1 cup fresh peas: Provides sweetness and texture; frozen peas can also be used.
½ cup coconut cream: Creates a rich and creamy sauce. Dairy-free yogurt can substitute but won’t be as creamy.
Salt and freshly ground black pepper to taste: To enhance the overall flavor.

How to Make Vegan Chinese Curry

Prepare the Tofu: Start by tossing the 14 oz of extra firm tofu cubes with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until they are evenly coated. This step is crucial as it adds flavor and helps achieve that crispy texture.
Fry the Tofu: Heat 4 tablespoons of canola oil in a large wok or pan over medium-high heat. Once the oil is hot, add the tofu in a single layer and fry for about 6 to 8 minutes. Turn occasionally until all sides are golden brown and have formed a crisp crust. It’s important not to overcrowd the pan; fry in batches if necessary. When done, remove the tofu and set aside.
Sauté the Vegetables: In the same pan, add more oil as needed, then sauté the roughly chopped onion and red bell pepper for about 4-5 minutes, until the onion starts to turn translucent and the bell pepper softens.
Add Aromatics: Stir in the crushed garlic and grated ginger; cook for another minute until fragrant. The aroma at this stage truly fills the kitchen delightfully.
Toast the Spices: Add the curry powder, Chinese five spice, turmeric, sugar, and salt to the vegetable mixture. Toast the spices for about 1 minute, stirring continuously. This really helps to release their natural flavors.
Make the Sauce: Pour in the vegetable stock and let it simmer on low-medium heat for 5 minutes, allowing the flavors to meld together beautifully.
Add the Veggies: Stir in the broccoli florets and peas. Cook for an additional 2-3 minutes until they are bright and tender-crisp.
Incorporate Coconut Cream: Add the ½ cup of coconut cream to the pan and stir until well combined. This will create that luscious, creamy sauce.
Thicken the Sauce: Prepare a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water. Pour the slurry into the pan while stirring slowly to thicken the sauce to your desired consistency.
Finish Up: Gently fold in the crispy tofu, adjusting seasoning with salt and freshly ground black pepper to taste. Serve this Vegan Chinese Curry hot with your favorite fried rice or vegan prawn crackers for a delightful meal.

Storing & Reheating

To ensure the best flavor and texture, store leftovers of your Vegan Chinese Curry in an airtight container in the refrigerator for up to 3 days. For longer storage, transfer into freezer-friendly containers and freeze for up to 3 months. When you’re ready to enjoy again, simply reheat on the stovetop or in the microwave until warmed through. Be aware that freezing might change the texture of the vegetables, but a quick stir in fresh coconut cream can help refresh it.

Chef’s Helpful Tips

Be gentle when flipping the tofu during frying to avoid breaking it apart.
For extra crispy tofu, let it drain and dry on a paper towel for about 10 minutes before marinating.
Adjust the amount of curry powder based on your spice preference. If you like a kick, add a pinch of chili flakes.
Make ahead by prepping the vegetables and marinating the tofu. The curry can be fully cooked and stored for a quick dinner later.

The wonderful thing about this Vegan Chinese Curry is its versatility. The blend of spices not only makes it a standout dish, but it offers a great canvas for additional ingredients you might want to throw in—like carrots, snap peas, or even a sprinkle of chopped cilantro for added freshness. Enjoy this dish any night of the week, and don’t hesitate to make it your own!

Recipe FAQs

Can I use different vegetables in this curry?

Absolutely! Feel free to customize the vegetables based on what you have on hand or what’s in season. Carrots, snap peas, or bell peppers all work beautifully in this recipe.

How do I make this curry spicier?

If you’re looking for a spicy kick, simply add fresh chilies, red pepper flakes, or a dash of hot sauce when toasting the spices. Start small and taste-test until you reach your preferred heat level.

Can I prep this dish in advance?

Yes, you can prepare the vegetables and marinate the tofu beforehand, which helps save time on cooking day. Just assemble and cook the curry when you’re ready to eat.

What can I serve with this Vegan Chinese Curry?

This dish pairs wonderfully with steamed jasmine rice, fried rice, or even quinoa. For some crunch, serve with vegan prawn crackers or a side of sesame noodles.

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Vegan Chinese Curry

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Author: Anna
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stove Top
Cuisine: Asian

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Description

This Vegan Chinese Curry brings together crispy tofu, vibrant veggies, and creamy coconut milk for a delightful meal. Quick to prepare, it’s a healthy option that satisfies cravings while delivering robust flavors.

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

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Instructions

Toss the tofu cubes with soy sauce and 2 tablespoons of cornflour in a medium bowl until evenly coated.
Heat canola oil in a large wok or pan over medium-high heat.
Add tofu in a single layer and fry for 6-8 minutes, turning occasionally, until golden brown. Remove and set aside.
In the same pan, sauté onion and red bell pepper in the remaining oil for 4-5 minutes.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add curry powder, Chinese five spice, turmeric, sugar, and salt. Toast the spices for 1 minute.
Pour in vegetable stock and simmer on low-medium heat for 5 minutes.
Add broccoli and peas, cooking for 2-3 minutes. Stir in coconut cream.
Mix the remaining 2 tablespoons of cornflour with 4 tablespoons cold water and add it to the pan until the sauce thickens.
Fold in cooked tofu and adjust seasoning. Serve with fried rice or vegan prawn crackers.

Notes

Feel free to adjust the spice levels according to your taste preferences.
This curry pairs wonderfully with jasmine rice or quinoa for a complete meal.
Leftovers can be stored in the fridge for up to 3 days.