Description
This Vegan Chinese Curry combines extra firm tofu, vibrant vegetables, and a creamy coconut sauce for a delightful and easy meal. Perfect for a quick dinner or healthy comfort food, it brings irresistible flavors that everyone will enjoy!
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, coat the tofu cubes with soy sauce and 2 tablespoons of cornflour.
- 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 until golden brown and crisp, then set aside.
- In the same pan, sauté onion and red bell pepper in remaining oil for 4-5 minutes until onion is translucent.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, Chinese five spice, turmeric, sugar, and salt; toast 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; add coconut cream and stir well.
- Make a slurry with the remaining cornflour and cold water, add to the pan and stir until sauce thickens.
- Fold in the cooked tofu, adjust seasoning, and serve with fried rice or vegan prawn crackers.
Notes
Feel free to substitute any vegetables based on your preference or what’s in season.
For extra heat, consider adding chili flakes or a chopped chili pepper.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg