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.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 8 g
Protein: 15 g
Cholesterol: 0 mg