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 (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

Description

This Vegan Chinese Curry is packed with irresistible flavors and simple ingredients like tofu, veggies, and coconut cream. Perfect for a quick and healthy dinner, this dish will satisfy your comfort food cravings and keep you feeling good!

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 (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

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Instructions

In a medium bowl, coat tofu cubes with soy sauce and 2 tablespoons of cornflour until evenly covered.
Heat canola oil in a large wok or pan over medium-high heat.
Add tofu in a single layer and fry for 6 to 8 minutes until golden brown, turning occasionally. Remove to a plate when done.
In the same pan, sauté onion and red bell pepper in the remaining oil for 4-5 minutes until onion is translucent.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add curry powder, Chinese five spice, turmeric, sugar, and salt. Toast spices for 1 minute.
Pour in vegetable stock and simmer on low-medium heat for 5 minutes.
Add broccoli and peas, cooking for another 2-3 minutes. Stir in coconut cream until well combined.
Make a slurry with the remaining 2 tablespoons of cornflour and 4 tablespoons of cold water. Add to the pan, stirring until the sauce thickens.
Fold in cooked tofu, adjust seasoning, and serve with fried rice or vegan prawn crackers.

Notes

For extra texture, you can roast the tofu in the oven instead of frying.
Feel free to substitute vegetables based on your preference or seasonality.
Pairing with rice makes this a hearty meal.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 0 mg