Description
This Vegan Chinese Curry is a delightful mix of crispy tofu, vibrant veggies, and aromatic spices. Perfect for a quick, satisfying meal that’s both healthy and flavorful!
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, mix the tofu cubes with soy sauce and 2 tablespoons of cornflour until well coated.
- Heat canola oil in a large wok over medium-high heat.
- Fry the tofu in a single layer for 6-8 minutes until golden brown on all sides. Remove and set aside.
- In the same pan, sauté onion and red bell pepper for 4-5 minutes until the onion is translucent.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder, Chinese five spice, turmeric, sugar, and salt. Toast spices for 1 minute.
- Add vegetable stock and simmer for 5 minutes over low-medium heat.
- Incorporate broccoli and peas, cooking for 2-3 minutes. Stir in coconut cream to combine.
- Mix remaining 2 tablespoons of cornflour with 4 tablespoons of cold water to make a slurry. Add to the pan, stirring until the sauce thickens.
- Fold in the cooked tofu and adjust seasoning. Serve with fried rice or vegan prawn crackers.
Notes
Feel free to adjust the vegetables based on your preference.
For added heat, include some chili flakes or fresh chili during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 0 mg