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 you’ll fall in love with the moment you take the first bite. With tender tofu cubes fried to golden perfection, this curry brings a comforting warmth that’s hard to resist. The vibrant colors of the vegetables, combined with the creamy coconut cream, create a feast for the eyes as much as for the palate. It’s versatile, too—perfect for a cozy dinner or as an impressive meal for guests.

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 first stumbled upon this recipe during a casual meal prep session, craving something flavorful yet uncomplicated. After a few tweaks, I found the ideal balance of spices and vegetables, and now it’s a staple in my kitchen. Not only is this Vegan Chinese Curry easy to whip up, but it’s also budget-friendly. It truly showcases how delicious plant-based cooking can be without sacrificing flavor or enjoyment. Give it a try, and I promise your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of fresh ginger, garlic, and an array of spices creates a rich, aromatic taste.
Eye-Catching Appeal: With bright veggies and creamy coconut, it’s as beautiful as it is delicious.
Flexible Serving: Great for dinner parties or a cozy family meal, this curry fits any occasion.
Diet-Friendly Options: This dish is not only vegan but also adaptable for gluten-free diets with simple swaps.

Ingredients You’ll Need

14 oz (400 g) extra firm tofu – This serves as the protein base, offering a hearty texture. Ensure you press it to remove excess moisture for the best results.
2 tablespoons light soy sauce – Adds the essential umami flavor that enhances the tofu and overall dish.
4 tablespoons cornflour, divided – This helps to give the tofu a lovely crispy coating and thickens the sauce later.
4 tablespoons canola oil – A neutral oil ideal for frying the tofu to perfection. You can substitute with grapeseed or sunflower oil if needed.
1 medium onion, roughly chopped – Provides a aromatic base that adds sweetness and depth when sautéed.
1 medium red bell pepper, roughly chopped – Offers a sweet crunch and bright color to the dish.
4 garlic cloves, crushed – A must for flavor; garlic adds a robust punch to the sauce.
1 tablespoon fresh ginger, grated – Fresh ginger brings warmth and an invigorating zest to the curry.
3 tablespoons mild curry powder – This is the star spice blend that gives the curry its distinctive flavor and aroma.
½ teaspoon Chinese five spice – Complements the curry and adds a uniquely fragrant twist.
½ teaspoon turmeric – Along with color, it brings earthiness and health benefits.
1 teaspoon sugar – Balances flavors and enhances the sweetness of the vegetables.
½ teaspoon salt – Adjusts the overall flavor profile of the dish.
2 cups (500 ml) vegetable stock – A flavorful liquid base that adds depth to the curry.
2 cups (200 g) broccoli florets – Fresh broccoli contributes to the dish’s vibrant color and crunchy texture.
1 cup (150 g) fresh peas – Add a pop of sweetness and color, elevating the overall nutrition of the dish.
½ cup (120 g) coconut cream – This gives the curry its rich and creamy texture, making it indulgent and satisfying.
Salt and freshly ground black pepper to taste – Essential for final seasoning to suit your palate.

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, toss the 14 oz extra firm tofu cubes with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until fully coated. This will ensure the tofu absorbs flavor while achieving a lovely crispness during cooking.
Fry the Tofu: Heat 4 tablespoons of canola oil in a large wok or pan over medium-high heat. Once hot, 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 forms. If your pan is too crowded, work in batches to ensure even cooking. Once done, remove the tofu and set it aside.
Sauté the Vegetables: In the same pan, add a bit more oil if needed, then sauté 1 medium onion and 1 medium red bell pepper for 4-5 minutes until the onion starts to become translucent and soft.
Add Aromatics: Stir in 4 crushed garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another minute until fragrant and aromatic.
Incorporate Spices: Sprinkle in 3 tablespoons of mild curry powder, ½ teaspoon of Chinese five spice, ½ teaspoon of turmeric, 1 teaspoon of sugar, and ½ teaspoon of salt. Toast the spices by cooking for 1 minute, allowing their flavors to bloom and fill your kitchen with an irresistible aroma.
Add Vegetable Stock: Pour in 2 cups of vegetable stock, then simmer on low to medium heat for about 5 minutes. Let the flavors meld together beautifully during this time.
Add Vegetables: Stir in 2 cups of chopped broccoli florets and 1 cup of fresh peas. Cook for 2-3 minutes until the broccoli is vivid green and just tender.
Stir in Coconut Cream: Pour in ½ cup of coconut cream and mix to combine. This will create a luscious, creamy curry that ties all the elements together.
Thicken the Sauce: Create a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water. Add this mixture to the pan, stirring slowly until the sauce thickens to your desired consistency.
Finish with Tofu: Gently fold in the cooked tofu and adjust seasoning with additional salt and freshly ground black pepper to taste. Serve this delightful Vegan Chinese Curry warm alongside your favorite fried rice or vegan prawn crackers.

Storing & Reheating

Store any leftovers of Vegan Chinese Curry in an airtight container in the refrigerator for up to 4 days. You can also freeze this dish for up to 3 months; just make sure to use a freezer-safe container. When ready to enjoy, reheat in a pan over medium heat for about 10 minutes or in the microwave for 3-4 minutes. Note that the texture of the vegetables may soften slightly upon reheating, but it remains delicious.

Chef’s Helpful Tips

Make sure to press the tofu well to remove excess moisture, which helps achieve a better texture when frying.
For an extra punch of flavor, consider adding a splash of soy sauce at the end before serving.
If you prefer a little spiciness, add red pepper flakes or a dash of chili oil during cooking.
To make this dish even quicker, prep your vegetables in advance, storing them in the refrigerator.
Serve with fluffy rice or quinoa to soak up the delicious sauce and enjoy the full experience.

Savor the vibrant flavors and comforting aromas of Vegan Chinese Curry in your kitchen. This recipe invites you to freshen it up with seasonal vegetables or your favorite spices, so don’t shy away from making it your own. I hope you take the opportunity to relish every bite of this delightful dish and share it with loved ones!

Recipe FAQs

Can I use different vegetables in the curry?

Absolutely! Feel free to add or substitute any vegetables you have on hand, such as bell peppers, snap peas, or even carrots. Just adjust the cooking time accordingly for the specific veggies.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce, this Vegan Chinese Curry can be made gluten-free! Just be cautious with the soy sauce selection.

How can I make it spicier?

To add some heat to your curry, consider incorporating fresh chili peppers, chili paste, or sriracha sauce during the cooking process. Adjust according to your spice preference.

Can I make this curry ahead of time?

Certainly! This curry keeps well in the fridge for several days, making it perfect for meal prep. You can also freeze it for up to three months for a convenient meal later on.

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Vegan Chinese Curry

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

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Description

Experience the deliciousness of Vegan Chinese Curry, a wholesome dish featuring crispy tofu, fresh vegetables, and aromatic spices. This easy recipe is ideal for a healthy, quick dinner that everyone will love.

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

In a medium bowl, combine the tofu cubes with soy sauce and two tablespoons of cornflour until coated.
In a large wok or pan, heat the canola oil over medium-high heat.
Add the tofu in a single layer and fry for 6 to 8 minutes, turning occasionally, until golden brown and crisp. Remove and set aside.
Sauté onion and red bell pepper in the same pan with remaining oil for 4-5 minutes until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in curry powder, Chinese five spice, turmeric, sugar, and salt, toasting the spices for 1 minute.
Pour in vegetable stock and simmer for 5 minutes on low-medium heat.
Add broccoli and peas, cooking for 2-3 minutes, then stir in coconut cream.
Mix remaining cornflour with cold water to create a slurry, adding it to the pan and stirring until the sauce thickens.
Fold in the cooked tofu, adjusting seasoning to taste. Serve with fried rice or vegan prawn crackers.

Notes

For a spicy kick, add chopped fresh chilies or a dash of chili powder.
This dish pairs well with coconut rice for extra flavor.
Feel free to substitute vegetables based on your preference or what’s in season.