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Asian dish with tofu

Vegan Chinese Curry 

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!
5 from 1 vote
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Course: Curry
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 405kcal
Author: Paris | Vegan Cocotte

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 tofu
    2 tablespoons light soy sauce
    2 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 onion
    1 medium red bell pepper
  • Next, stir in the garlic and ginger and cook for another minute until fragrant.
    4 garlic cloves
    1 tablespoon fresh ginger
  • Add the curry powder, Chinese five spice, turmeric, sugar, and salt. Toast the spices for 1 minute.
    3 tablespoons mild curry powder
    ½ teaspoon Chinese five spice
    ½ teaspoon turmeric
    1 teaspoon sugar
    ½ 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 florets
    1 cup fresh peas
    ½ 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.

Nutrition

Calories: 405kcal | Carbohydrates: 29g | Protein: 15g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 1350mg | Potassium: 725mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1790IU | Vitamin C: 98mg | Calcium: 115mg | Iron: 5mg