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 dish that brings a burst of flavors to your table. Imagine a rich, aromatic sauce enveloping perfectly fried tofu and crisp vegetables, all perfectly balanced by the warmth of spices. This vegan twist on a traditional favorite is not only hearty and satisfying but also quick and easy to whip up—perfect for busy weeknights or whenever a craving strikes.

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 remember the first time I made this Vegan Chinese Curry; I had just returned from a long day and wanted something that felt comforting yet didn’t take ages to make. With just a few simple ingredients and some spice magic, I transformed my kitchen into a warm, inviting space filled with tantalizing aromas. Each bite was a joyous reminder that vegan food could not only be delicious but also simple and accessible. I can’t wait for you to try this recipe and make it a cherished dish in your own kitchen!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just about 15 minutes and 30 minutes of cooking, you’ll have a satisfying meal in no time.
Irresistible Flavor: The combination of curry powder, fresh ginger, and coconut cream gives this dish a depth of flavor that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of the red bell pepper, broccoli, and peas create a visually stunning plate.
Flexible Serving: Enjoy it over rice, quinoa, or with vegan naan; this dish adapts to any occasion.
Diet-Friendly Options: Completely vegan, dairy-free, and packed with nutrients!

Ingredients You’ll Need

14 oz extra firm tofu: This hearty protein works wonderfully in curries and holds up well to frying and simmering. Press and drain to remove moisture for better texture.
2 tablespoons light soy sauce: Adds a savory umami flavor that enhances the tofu’s taste. If gluten-free, use tamari.
4 tablespoons cornflour: Helps to coat the tofu for a crispy texture when fried. You can substitute with cornstarch if needed.
4 tablespoons canola oil: A neutral oil that’s perfect for frying. Feel free to use any neutral oil you have on hand.
1 medium onion, roughly chopped: Provides a sweet, aromatic base for the curry. Yellow or red onions work best.
1 medium red bell pepper, roughly chopped: Adds sweetness and a pop of color. You can substitute with green peppers if desired.
4 garlic cloves, crushed: Infuses the dish with rich flavor. Freshly crushed garlic provides the best taste.
1 tablespoon fresh ginger, grated: A must-have for warmth and spice, creating a lovely depth of flavor in the curry.
3 tablespoons mild curry powder: This spice blend gives the characteristic curry flavor. Choose a good quality curry powder for a vibrant taste.
½ teaspoon Chinese five spice: Adds complexity and a hint of sweetness; perfect for enhancing the curry profile.
½ teaspoon turmeric: Adds a warm color and earthy flavor, while also offering health benefits.
1 teaspoon sugar: Balances the flavors, but adjust to taste if you prefer it less sweet.
½ teaspoon salt: Enhances all the dish’s flavors. Adjust based on the soy sauce’s saltiness.
2 cups vegetable stock: The base for your curry sauce; homemade or store-bought will work.
2 cups broccoli florets, roughly chopped: Provides texture and is packed with nutrients. Feel free to use other vegetables like carrots or snap peas.
1 cup fresh peas: Sweet and tender, they add a pop of color and sweetness. Frozen peas can also be used.
½ cup coconut cream: Brings richness and creaminess; light coconut milk can be a substitute, although the sauce will be thinner.
Salt and freshly ground black pepper to taste: For final seasoning adjustments.

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, combine the cubes of extra firm tofu with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until the tofu is well coated.
Fry the Tofu: Heat 4 tablespoons of canola oil in a large wok or pan over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry for about 6 to 8 minutes, turning occasionally, until they are golden brown and crispy. If needed, you can work in batches to avoid overcrowding the pan. After frying, remove the tofu and set it aside.
Sauté the Vegetables: In the same pan, add the remaining oil and sauté the roughly chopped onion and red bell pepper for 4-5 minutes until the onion turns translucent.
Add Garlic & Ginger: Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant—this is where it starts to smell heavenly!
Toast the Spices: Sprinkle in the curry powder, Chinese five spice, turmeric, sugar, and salt. Toast these spices for about 1 minute to enhance their flavor.
Create the Sauce: Pour in the vegetable stock and let it simmer on low-medium heat for 5 minutes; this allows the flavors to meld together beautifully.
Add Vegetables: Add the chopped broccoli and fresh peas to the pan, cooking for another 2-3 minutes until they’re just tender.
Incorporate Coconut Cream: Pour in the coconut cream and stir until everything is well combined, creating a luscious, creamy sauce.
Thicken the Curry: To thicken the sauce, mix the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water to create a slurry. Add this to the pan and stir slowly until the sauce thickens nicely.
Combine Tofu & Serve: Gently fold in the crispy tofu and season the curry to taste with additional salt and black pepper. Serve hot alongside your favorite fried rice or some crunchy vegan prawn crackers.

Storing & Reheating

Store any leftovers of your Vegan Chinese Curry in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, simply thaw it in the refrigerator overnight and reheat gently on the stove over low heat for about 10 minutes until warmed through. The sauce might thicken in the fridge; if so, add a splash of vegetable stock or water while reheating to maintain a silky texture.

Chef’s Helpful Tips

If the tofu doesn’t fry crisp enough, ensure its moisture is well-pressed. A good press removes excess water and helps achieve that lovely golden crust.
For added texture, feel free to mix in other vegetables like zucchini or snap peas based on what you have at home.
When sautéing onions, keep the heat moderate. If they brown too quickly, it can impart a bitter taste rather than the sweet flavor you want.
Adding a squeeze of lime or lemon juice right before serving can brighten flavors and enhance freshness.
Make a larger batch and enjoy it multi-times; it stores wonderfully and tastes even better the next day!

The Vegan Chinese Curry you’ve just created is not only a delicious and satisfying meal; it’s an opportunity to explore flavors and enjoy a dish that delights everyone at the table—vegan or not. With every bite, let the richness of coconut and the warmth of spices take you on a culinary adventure.

Recipe FAQs

Can I use different vegetables in this curry?

Absolutely! This recipe is versatile. Feel free to swap in any seasonal vegetables you have on hand, such as carrots, spinach, or bell peppers. Just make sure to adjust cooking times so all veggies are tender yet still vibrant.

How do I make this dish spicier?

If you like a little heat, consider adding some red pepper flakes or a sliced chili pepper when sautéing the garlic and ginger. You can also use a hot curry powder or chili paste to give it an extra kick.

Can I prepare this curry in advance?

Yes! This curry actually tastes better the next day as the flavors deepen and meld together. If you’re meal prepping, just store it in the fridge and reheat before serving.

Is there a substitute for coconut cream?

If you prefer a lower-fat option, you can use light coconut milk instead of cream. Just keep in mind that the sauce may be slightly thinner, but it will still be delicious.

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Vegan Chinese Curry

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Author: Peter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stir-frying
Cuisine: Chinese

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Description

Enjoy this Vegan Chinese Curry featuring crispy tofu, fresh vegetables, and aromatic spices. This dish is not only packed with flavor but is also a healthy option for quick dinners and satisfying meals.

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

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Instructions

Toss the tofu cubes with the soy sauce and 2 tablespoons of cornflour in a medium bowl until evenly coated.
Heat canola oil in a large wok or pan over medium-high heat.
Fry the tofu in a single layer for 6 to 8 minutes, turning occasionally until golden brown and crispy. Work in batches if necessary and set aside once cooked.
In the same pan, sauté onion and red bell pepper in remaining oil for 4-5 minutes until the onion is translucent.
Add garlic and ginger, cooking for an additional minute until fragrant.
Stir in curry powder, Chinese five spice, turmeric, sugar, and salt, toasting the spices for 1 minute.
Add vegetable stock and simmer on low-medium heat for 5 minutes.
Stir in broccoli and peas, cooking for 2-3 minutes. Mix in coconut cream.
Make a slurry with remaining 2 tablespoons of cornflour mixed with 4 tablespoons cold water. Add to the pan and stir until the sauce thickens.
Fold in the cooked tofu and adjust seasoning to taste. Serve with fried rice or vegan prawn crackers.

Notes

For an extra kick, add some chili flakes while cooking.
You can substitute vegetables based on preference or seasonality.
This dish pairs wonderfully with jasmine rice.