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

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.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 0 mg