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

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 5g
Sodium: 800mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 12g
Cholesterol: 0mg