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

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.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 20g
Cholesterol: 0mg