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 combines vibrant vegetables, hearty tofu, and aromatic spices, catering to both the body and the soul. The soft chunks of tofu meld beautifully with a creamy, fragrant coconut curry sauce, while the crunchy broccoli and sweet peas add a pop of color and nutrition. This dish isn’t just a meal; it’s a hug in a bowl, perfect for those nights when you crave something comforting yet wholesome.

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 a recipe for Vegan Chinese Curry when searching for a way to spice up my weeknight dinners. I was in search of something that would not only satisfy my taste buds but also provide a quick and easy solution to the “what’s for dinner?” dilemma. And let me tell you, this has easily become a go-to recipe at my home. It’s fantastic for meal prep, and leftovers taste even better the next day. Trust me when I say, once you try this, it might just become your favorite too!

Why You’ll Love This Recipe

Simple & Quick: It comes together in under 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The blend of spices creates a rich, comforting taste that you can’t resist.
Eye-Catching Appeal: Bright colors from the fresh veggies make it as stunning as it is delicious.
Flexible Serving: Perfect as a satisfying main dish or paired with rice or naan for a filling meal.
Diet-Friendly Options: This Vegan Chinese Curry is not only plant-based but also gluten-free if you use gluten-free soy sauce!

Ingredients You’ll Need

14 oz extra firm tofu: The star protein in this dish. Using extra firm tofu gives the best texture when fried. Make sure to press it before cooking to remove excess moisture.
2 tablespoons light soy sauce: This adds essential umami flavor to the tofu. You can substitute with tamari for a gluten-free version.
4 tablespoons cornflour: This helps to create a crispy coating for the tofu. Arrowroot flour works as a good alternative if needed.
4 tablespoons canola oil: A neutral oil that is perfect for frying the tofu. You could also use sesame oil for a deeper flavor.
1 medium onion, roughly chopped: An aromatic base that contributes sweetness and flavor to the dish.
1 medium red bell pepper, roughly chopped: Adds a sweet, crunchy texture; feel free to use yellow or green bell peppers as substitutes.
4 garlic cloves, crushed: Essential for a fragrant base; you can use minced garlic if that’s what you have on hand.
1 tablespoon fresh ginger, grated: Brings warmth and zing; pre-minced ginger works too, but fresh is always best.
3 tablespoons mild curry powder: The primary spice that gives the dish its characteristic flavor. Adjust to taste if you prefer spicier.
½ teaspoon Chinese five spice: A unique blend that deepens the complexity of flavors in the curry.
½ teaspoon turmeric: Not only adds yellow color but also enhances the earthy flavor profile.
1 teaspoon sugar: Balances out the spices and enhances the overall flavor.
½ teaspoon salt: Essential to enhance the taste but adjust according to preference.
2 cups vegetable stock: Provides a flavorful liquid base; consider homemade stock for an even fresher dish.
2 cups broccoli florets: Adds color and nutrition, along with a crunchy texture. You can substitute with green beans or snap peas.
1 cup fresh peas: Sweet and tender; frozen peas are a convenient alternative.
½ cup coconut cream: For that creamy richness that ties everything together. Coconut milk can be used if a lighter version is preferred.
Salt and freshly ground black pepper: To taste and elevate the flavors of the dish.

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, toss the 14 oz extra firm tofu cubes with the 2 tablespoons light soy sauce and 2 tablespoons cornflour until evenly coated.
Fry the Tofu: Heat the 4 tablespoons canola oil in a large wok or pan over medium-high heat. Add the coated tofu in a single layer and fry for 6 to 8 minutes, turning occasionally, until all sides are golden brown and a crisp crust has formed. Remove the cooked tofu and set aside.
Sauté the Aromatics: In the same pan, add the roughly chopped 1 medium onion and 1 medium red bell pepper. Sauté for 4 to 5 minutes until the onion starts to become translucent.
Add Garlic and Ginger: Stir in the crushed 4 garlic cloves and grated 1 tablespoon fresh ginger, cooking for another minute until fragrant.
Toast the Spices: Add the 3 tablespoons mild curry powder, ½ teaspoon Chinese five spice, ½ teaspoon turmeric, 1 teaspoon sugar, and ½ teaspoon salt. Toast the spices for 1 minute while stirring well.
Simmer with Stock: Pour in the 2 cups vegetable stock and let it simmer on low-medium heat for 5 minutes.
Incorporate the Vegetables: Stir in the 2 cups broccoli florets and 1 cup fresh peas, cooking for 2-3 minutes until the vegetables are tender yet vibrant.
Creamy Addition: Add ½ cup coconut cream and stir well to combine all the rich flavors.
Thicken the Sauce: Make a slurry by mixing the remaining 2 tablespoons cornflour with 4 tablespoons cold water. Add it to the pan and stir slowly until the sauce thickens.
Final Touches: Fold in the crispy tofu and adjust seasoning with salt and freshly ground black pepper to taste. Serve the curry warm alongside your favorite fried rice or some vegan prawn crackers.

Storing & Reheating

To store leftover Vegan Chinese Curry, let it cool to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you wish to store it longer, you can freeze it for up to 3 months. When reheating, warm it in a saucepan over low heat until heated through, adding a splash of vegetable stock if it’s too thick. Note that the texture may change slightly upon freezing, but it will still be delicious!

Chef’s Helpful Tips

Ensure to press your tofu before cooking to remove excess moisture, aiding in achieving a crispier texture.
If you’re not a fan of spicy food, start with a smaller amount of curry powder; you can always add more.
Keep an eye on the vegetables; overcooked broccoli can turn mushy. Aim for a tender-crisp texture for best results.
This curry is great for meal prep; make a batch on Sunday and enjoy it throughout the week!
Feel free to add other veggies like carrots or bell peppers for extra nutrients and flavors.

Whether you’re preparing a cozy meal for yourself or impressing friends at a dinner gathering, Vegan Chinese Curry stands as a versatile dish that warms the heart. Don’t hesitate to get creative with your vegetable choices or add a spicy kick with chili flakes if that’s your style. The beauty of this recipe lies in its flexibility, allowing you to tailor it to perfect your taste. Enjoy every spoonful of this vibrant, nourishing dish that not only satisfies your hunger but also delightfully nourishes your soul!

Recipe FAQs

Can I use other proteins instead of tofu?

Absolutely! If you’re not a tofu fan, you could substitute it with chickpeas, tempeh, or even edamame for a protein-packed alternative. Just remember to cook them until evenly heated through.

How can I make this curry spicier?

For an extra kick, you can add chili flakes or fresh chopped chili peppers when sauteing the ginger and garlic. Adjust according to your heat preference to create the perfect spicy experience!

Is this recipe gluten-free?

Yes, this Vegan Chinese Curry can easily be made gluten-free by using gluten-free soy sauce or tamari. Just be sure to check the labels on all ingredients for hidden gluten sources.

Can I add more vegetables to the curry?

Certainly! This recipe is very adaptable. Feel free to include bell peppers, zucchini, or snap peas. Just be mindful of cooking times to ensure all veggies remain tender-crisp.

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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: Stovetop
Cuisine: Chinese

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Description

This Vegan Chinese Curry is bursting with flavor thanks to crispy tofu, vibrant veggies, and creamy coconut. Perfect for a quick, healthy, and satisfying meal!

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 bowl, mix the tofu cubes with soy sauce and 2 tablespoons of cornflour until coated.
Heat canola oil in a large wok or pan over medium-high.
Add the tofu in a layer and fry for 6-8 minutes until golden and crispy, then set aside.
In the same pan, cook onion and pepper in remaining oil for 4-5 minutes until translucent.
Stir in garlic and ginger, sauté for another minute until fragrant.
Add curry powder, Chinese five spice, turmeric, sugar, and salt; toast for 1 minute.
Pour in vegetable stock and simmer on low-medium heat for 5 minutes.
Add broccoli and peas, cooking for 2-3 minutes; then stir in coconut cream.
Create a slurry by mixing remaining cornflour with cold water, adding it to the pan to thicken the sauce slowly.
Fold in the cooked tofu and adjust seasoning to taste. Serve with fried rice or vegan prawn crackers.

Notes

For extra crunch, serve with fried rice or on top of quinoa.
Feel free to substitute any vegetables based on what you have on hand.
Adjust the amount of curry powder according to your heat preference.