Name: Vegan Chinese Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 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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Vegan Chinese Curry is a delightful combination of flavors, textures, and colors that will brighten any meal. As a comforting dish, it brings together a variety of fresh vegetables and protein-rich tofu, all enveloped in a luscious coconut curry sauce that dances on your palate. Whether you’re whipping up dinner after a long day or hosting friends for a cozy gathering, this dish is sure to impress.

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

I first fell in love with this Vegan Chinese Curry when experimenting with weeknight dinners. The satisfying crunch of the vegetables paired with the crispy tofu and the fragrant spices made my taste buds sing. With its beautiful presentation and robust flavors, it’s hard to believe this dish is entirely plant-based. Not only is it easy to throw together, but it also holds its own against any takeout option. So grab your apron, and let’s create some magic in the kitchen!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 15 minutes and a cook time of about 25 minutes, you can have this meal ready in no time.
Irresistible Flavor: A perfect blend of spices and fresh ingredients results in a deeply satisfying dish that is bursting with flavor.
Eye-Catching Appeal: The vibrant colors of the broccoli, red bell peppers, and tender tofu make it a feast for the eyes as well as the palate.
Flexible Serving: Great for a family meal, dinner parties, or meal prep—this curry adapts to your needs wonderfully.
Diet-Friendly Options: It’s naturally vegan, gluten-free, and can be easily customized based on what you have on hand.

Ingredients You’ll Need

14 oz (400 g) extra firm tofu: This sturdy tofu holds up well in the curry, giving you that perfect bite. Be sure to press it before using to remove excess moisture.
2 tablespoons light soy sauce: This adds a savory depth to the tofu during marination. Tamari is a good gluten-free alternative.
4 tablespoons cornflour: This helps create a crispy coating when frying the tofu. You can substitute with potato starch if needed.
4 tablespoons canola oil: A neutral oil perfect for sautéing. You can use sunflower or grapeseed oil as alternatives.
1 medium onion: Offers a sweet base flavor when sautéed. Feel free to use yellow or white onions, as they work just as well.
1 medium red bell pepper: Adds color and sweetness. You can exchange it for yellow or green bell peppers if preferred.
4 garlic cloves: Fresh garlic elevates the aromatic quality of the dish. You can adjust based on your preference.
1 tablespoon fresh ginger: Grated fresh ginger contributes a lovely warmth to the dish.
3 tablespoons mild curry powder: Provides the distinctive curry flavor, but you can experiment with your favorites if desired.
½ teaspoon Chinese five spice: This blend lends a unique depth to the curry. If you don’t have it, a mix of star anise and cinnamon can mimic the flavor.
½ teaspoon turmeric: Besides its vibrant color, turmeric adds an earthy flavor. For those looking to avoid it, a pinch of saffron can be used instead.
1 teaspoon sugar: Balances the flavors beautifully. You can swap in maple syrup or agave if you’re avoiding refined sugar.
½ teaspoon salt: Enhances all the flavors. Adjust according to taste.
2 cups (500 ml) vegetable stock: The base of your curry, adding moisture and flavor. Homemade or store-bought works well—just ensure it’s low sodium if you prefer.
2 cups (200 g) broccoli florets: Fresh, vibrant, and packed with nutrients. You can substitute with green beans or snap peas.
1 cup (150 g) fresh peas: Sweet and delightful against the curry backdrop. Frozen peas may be substituted for convenience.
½ cup (120 g) coconut cream: This rich ingredient creates the creamy texture that brings the curry together. Use light coconut milk for a lower-calorie version.
Salt and freshly ground black pepper to taste: Essential for adjusting flavors to your liking.

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, toss 14 oz (400 g) extra firm tofu cubes with 2 tablespoons light soy sauce and 2 tablespoons cornflour until they’re well coated.
Fry the Tofu: Heat 4 tablespoons canola oil in a large wok or pan over medium-high heat. Add the tofu in a single layer and fry for about 6 to 8 minutes, turning occasionally until golden brown and crisp on all sides. Work in batches if necessary to prevent overcrowding the pan. Remove the cooked tofu and set it aside.
Sauté the Vegetables: In the same pan, sauté 1 medium onion and 1 medium red bell pepper in the remaining oil for 4-5 minutes until the onion starts to become translucent.
Add Garlic and Ginger: Stir in 4 crushed garlic cloves and 1 tablespoon grated fresh ginger, cooking for another minute until fragrant.
Toast Spices: Mix in 3 tablespoons mild curry powder, ½ teaspoon Chinese five spice, ½ teaspoon turmeric, 1 teaspoon sugar, and ½ teaspoon salt. Toast these spices for about 1 minute, stirring constantly to release their flavors.
Simmer with Stock: Pour in 2 cups (500 ml) vegetable stock and allow it to simmer on low to medium heat for about 5 minutes.
Add Vegetables: Stir in 2 cups (200 g) broccoli florets and 1 cup (150 g) fresh peas, cooking for an additional 2-3 minutes until the vegetables are tender.
Incorporate Coconut Cream: Add ½ cup (120 g) coconut cream to the mixture, stirring to combine everything well.
Create Slurry and Thicken: Make a slurry by mixing the remaining 2 tablespoons cornflour with 4 tablespoons cold water. Add this slurry to the pan, stirring slowly until the sauce thickens.
Combine Tofu and Season: Fold in the cooked tofu, adjusting the seasoning with salt and freshly ground black pepper to taste. Serve your vegan Chinese curry with your favorite fried rice or some vegan prawn crackers on the side.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours; refrigerate if storing longer. In the fridge, it will last for about 3-4 days. For longer storage, freeze the curry in a suitable container for up to 3 months. Reheat in a saucepan over medium heat for about 10 minutes or until warmed through, stirring occasionally. The texture might slightly change upon reheating, so feel free to add a splash of vegetable broth or coconut cream to refresh it.

Chef’s Helpful Tips

Be sure to press your tofu to remove excess moisture, ensuring it crisps up beautifully when fried.
If you want a milder curry, adjust the amount of curry powder to your taste.
Timing is key! Avoid overcooking the broccoli florets; they should retain their vibrant color and crispness.
Consider adding other vegetables like bell peppers, carrots, or snap peas based on your preference or what you have on hand.
Make ahead if you plan a busy week—just reheat and serve!

Vegan Chinese Curry comes with a promise of comfort—the warmth of spices and the heartiness of tofu make it a go-to dish in any kitchen. Each mouthful offers layers of flavor, making it a memorable option for both casual dinners and special occasions. Don’t hesitate to get creative; feel free to mix up the vegetables or adjust spices to suit your taste.

Recipe FAQs

Can I use other vegetables in this Vegan Chinese Curry?

Absolutely! Feel free to get creative—vegetables like carrots, snap peas, or bell peppers work beautifully in this dish. Just remember to adjust the cooking time slightly based on the vegetable’s texture.

Is this recipe gluten-free?

This recipe can easily be made gluten-free. Simply replace the light soy sauce with tamari, and ensure your vegetable stock is gluten-free as well.

How can I make this curry spicier?

If you’re looking to add a kick, toss in some red pepper flakes or a dash of sriracha when you’re cooking the garlic and ginger. You can also consider adding finely chopped fresh chilies for an extra punch!

Can I meal prep this dish?

Yes! This Vegan Chinese Curry is perfect for meal prepping. Make a big batch and store in individual containers in the fridge or freeze for up to 3 months. Just remember to reheat gently so you don’t overcook the veggies!