Description
This Vegan Chinese Curry is packed with taste and vibrant vegetables. With crispy tofu, rich coconut cream, and quick preparation, enjoy a delightful meal that’s perfect for busy weekdays!
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 two tablespoons of cornflour until evenly coated.
- Heat the canola oil in a large wok or pan over medium-high heat.
- Add the tofu in a single layer and fry for 6 to 8 minutes, turning occasionally, until all sides are golden brown and a crisp crust has formed. Remove the cooked tofu and set aside.
- In the same pan, sauté the onion and red bell pepper in the remaining oil for 4-5 minutes until the onion starts to become translucent.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the curry powder, Chinese five spice, turmeric, sugar, and salt. Toast the spices for 1 minute before adding the vegetable stock and simmering on low-medium heat for 5 minutes.
- Stir in the broccoli and peas and cook for 2-3 minutes. Add the coconut cream and stir to combine.
- Make a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons cold water. Add it to the pan and stir slowly until the sauce thickens.
- Fold in the cooked tofu and adjust the seasoning to taste. Serve the Chinese curry with your favorite fried rice or some vegan prawn crackers.
Notes
Feel free to customize the vegetables based on your preference or what’s in season.
Serve with steamed rice or your choice of grain for a wholesome meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 322
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg