This Vegan Chinese Curry is rich, saucy and packed with crispy tofu, lots of vegetables and a delicious sauce that tastes like it came straight from your favorite takeaway - only better!
And if you love homemade curry that's better than takeaway, try my Easy Chickpea Tikka Masala or Aloo Gobi Matar next!
Recreating popular takeout curries is one of my favorite things to do in the kitchen and this easy vegan Chinese curry is my latest success.
It's a simple yet super delicious dish made with tofu in a rich, flavorful curry sauce. It tastes just like something you'd order from your local Chinese, but 100% plant-based and budget-friendly.
Why you'll love this vegan Chinese curry
- It's super easy to freestyle here because you can add just about any veggies you may have lying around in the fridge.
- You only need one work or a deep pan to make it.
- It's on the table in just 40 minutes, which is typically quicker than waiting for takeout.
What you'll need
Tofu - I use firm or extra-firm tofu here so it holds its shape when seared. To get the perfect crust, press it well before cooking to remove excess moisture.
Soy sauce and cornflour - This is what you toss the tofu in to create a light coating before searing.
Onion and bell peppers - Cut them into thick strips.
Broccoli and peas - The greens that make the curry nutritious! They also add great texture and soak the sauce nicely.
Curry powder + Chinese five-spice - This combination is what gives the sauce its warm flavor. Don't skip the five-spice; it's what makes it taste authentically Chinese.
Garlic and ginger - Fresh is best, but you can also use the ready-chopped frozen or jarred kind.
Coconut cream - To make the sauce rich and velvety.
Pro tip
Press your tofu for at least 15 minutes before you start cooking. The drier it is, the better it'll sear. I usually wrap it in a clean kitchen towel and set a heavy pan on top while I prep everything else.
How to make vegan Chinese curry
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Toss the tofu in the soy-cornflour mixture and sear in a hot wok over medium-high heat until golden.
Sauté the onions and peppers until the onion edges turn translucent. Add the garlic and ginger and cook for 1 minute, then stir in the spices and bloom them for another minute.
Pour in the stock and add the greens, then simmer until the broccoli is fork-tender and vibrant.
Stir in the coconut cream and cornflour slurry, whisking constantly until the sauce thickens. Fold the cooked tofu and serve hot.
Substitutions and variations
- Any hearty vegetables work well here. I've made it with baby corn, snap peas, mushrooms and bok choy.
- If you want the sauce to be a tad lighter, use coconut milk instead of coconut cream.
- Make the sauce creamier and nuttier by adding a tablespoon of almond butter.
Helpful tips
- This recipe is great for meal prep and doubles easily. Just make sure you sear the tofu in two batches to ensure crispiness.
- If the sauce looks too thick after you add the slurry, whisk in some extra stock. If it's too thin, continue to simmer for a couple of minutes.
- This is quite a mild curry, but if you want to add a bit of heat, add some dried red chili flakes or use a hotter curry powder.
What to serve with this tofu Chinese curry
- I love to serve this curry with my trusty vegan fried rice. For something a bit different, try it with my mushroom fried rice.
- It's also great with noodles or over plain steamed rice like this simple basmati rice I make all the time for curries.
- Or you could serve it with your favorite vegan prawn crackers!
Leftovers and storage
- Leftovers keep well in an airtight container in the fridge for up to 4 days.
- Reheat the curry on the stovetop over medium heat or in the microwave, adding a splash of water or stock if it's thickened up.
- This curry also freezes really well! Let it cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as above until piping hot.
More easy vegan curry recipes
If you've tried this vegan Chinese curry recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Vegan Chinese Curry
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 (0.5 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.14 oz extra firm tofu2 tablespoons light soy sauce2 tablespoons cornflour
- Heat the canola oil in a large wok or pan over medium-high heat.4 tablespoons canola oil
- 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. Work in batches as needed, careful not to overcrowd the pan. 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.1 medium onion1 medium red bell pepper
- Next, stir in the garlic and ginger and cook for another minute until fragrant.4 garlic cloves1 tablespoon fresh ginger
- Add the curry powder, Chinese five spice, turmeric, sugar, and salt. Toast the spices for 1 minute.3 tablespoons mild curry powder½ teaspoon Chinese five spice½ teaspoon turmeric1 teaspoon sugar½ teaspoon salt
- Next, add the vegetable stock and simmer on low-medium heat for 5 minutes.2 cups vegetable stock
- Stir in the broccoli and peas and cook for 2-3 minutes. Add the coconut cream and stir to combine.2 cups broccoli florets1 cup fresh peas½ cup coconut cream
- 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.2 tablespoons cornflour
- 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.Salt and freshly ground black pepper to taste
Notes
- This recipe is great for meal prep and doubles easily. Just make sure you sear the tofu in two batches to ensure crispiness.
- If the sauce looks too thick after you add the slurry, whisk in some extra stock. If it's too thin, continue to simmer for a couple of minutes.
- This is quite a mild curry but if you want to add a bit of heat, add some dried red chili flakes or use a hotter curry powder.
A
According to "Wendy the food scientist" and her e-book "Tofu Mastery", you don't have to press tofu to remove the water. Instead you boil it in salted water. Look her up online. She tells you the science behind cooking with tofu. I did boil tofu in salted water and it did pull the liquid out of the tofu!