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 strikes a perfect balance between comfort food and vibrant flavors, packed with nutritional goodness. The blend of tofu, fresh vegetables, and aromatic spices creates a warm, satisfying experience that is not only fulfilling but also incredibly wholesome. Whether you’re cooking it on a cozy evening at home or serving it up for a casual gathering with friends, this dish always impresses.

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 fondly recall the first time I attempted to make this vegan curry. As a novice cook, I was pleasantly surprised by how simple yet flavorful it turned out. The combination of crisp tofu and saucy vegetables was so appealing, not to mention how the fragrant spices filled my kitchen with an inviting aroma. It quickly became a staple in my meal rotations, and I’m excited to share this recipe with you. Vegan Chinese Curry is not just easy on the wallet; it’s a go-to for satisfying those weekend cravings!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes; perfect for busy weeknights!
Irresistible Flavor: A harmonious mix of spices brings life to the dish without overwhelming the palate.
Eye-Catching Appeal: The vibrant colors of broccoli and bell peppers make this curry visually stunning!
Flexible Serving: Great on its own or paired with rice or noodles for a more filling meal.
Diet-Friendly Options: Gluten-free, dairy-free, and entirely plant-based, it caters to various dietary preferences.

Ingredients You’ll Need

14 oz extra firm tofu: This is the main protein source, which gives the dish its hearty texture. If you can’t find extra firm, firm tofu will work but be sure to press it to remove excess moisture.
2 tablespoons light soy sauce: Adds essential umami flavor to enhance the overall taste of the tofu. You can substitute with tamari if gluten-free.
4 tablespoons cornflour: Used for coating the tofu and creating that crispy exterior. Look for gluten-free cornflour if needed.
4 tablespoons canola oil: A neutral oil perfect for frying. Feel free to use vegetable oil or sunflower oil as an alternative.
1 medium onion: This brings sweetness and depth of flavor to the base. Yellow or white onions work beautifully here.
1 medium red bell pepper: Sweet and crunchy, it adds flavor and color. You could substitute with green bell pepper if preferred.
4 garlic cloves: Freshly crushed garlic gives a fragrant note that complements the spices, while pre-minced or powder can work in a pinch.
1 tablespoon fresh ginger: This spice provides a warm, zesty kick. If using powdered ginger, reduce the quantity to about a teaspoon.
3 tablespoons mild curry powder: The primary seasoning for the dish, it brings a subtle warmth. Adjust the amount based on your spice tolerance.
½ teaspoon Chinese five spice: This warm spice blend adds complexity to the dish, infusing it with an authentic flavor.
½ teaspoon turmeric: Known for its bright color and health benefits, it adds a slight earthiness.
1 teaspoon sugar: Balances the savory flavors; feel free to substitute with any granulated sweetener.
½ teaspoon salt: Essential for enhancing all the flavors; adjust to taste.
2 cups vegetable stock: This forms the sauce base and enriches the curry; homemade is best but a store-bought version works great too.
2 cups broccoli florets: Bright and nutritious, they add a lovely crunch. You can use any seasonal greens like bok choy or green beans as alternatives.
1 cup fresh peas: These provide sweetness and texture; frozen peas are also a convenient substitute.
½ cup coconut cream: This luscious, creamy addition brings richness and a hint of sweetness; canned coconut milk will also do the trick.
Salt and freshly ground black pepper: For seasoning as desired; always adjust to your taste preference.

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, toss 14 oz of extra firm tofu cubes with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until the tofu is evenly coated.
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 with a crisp crust. You may need to work in batches if your pan is small. Once done, remove the tofu and set aside.
Sauté the Vegetables: In the same pan, add the remaining oil and sauté 1 medium onion and 1 medium red bell pepper for 4 to 5 minutes until the onion becomes translucent.
Add Aromatics: Stir in 4 crushed garlic cloves and 1 tablespoon grated fresh ginger, cooking for another minute until fragrant.
Toast the Spices: Add 3 tablespoons of mild curry powder, ½ teaspoon Chinese five spice, ½ teaspoon turmeric, 1 teaspoon sugar, and ½ teaspoon salt. Toast for 1 minute, allowing the spices to release their flavors.
Create the Sauce: Pour in 2 cups of vegetable stock and let it simmer on low-medium heat for about 5 minutes.
Incorporate Vegetables: Stir in 2 cups of chopped broccoli florets and 1 cup of fresh peas, cooking for 2 to 3 minutes until they are tender yet crisp.
Add Coconut Cream: Pour in ½ cup of coconut cream, stirring until well combined.
Thicken the Sauce: Make a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water. Add this mixture to the pan and stir slowly until the sauce thickens to your liking.
Combine and Serve: Fold in the crispy tofu and adjust seasoning with salt and freshly ground black pepper to taste. Serve this delightful vegan Chinese curry with your choice of fried rice or vegan prawn crackers for an extra crunch.

Storing & Reheating

If you have any leftovers, store your Vegan Chinese Curry in an airtight container in the fridge for up to three days. For longer storage, it freezes nicely for up to three months; just make sure to let it cool before transferring to a freezer-safe container. When reheating, warm it gently on the stove over medium heat for about 10 minutes, adding a splash of water or vegetable stock to refresh the consistency and flavor, as it may thicken in storage.

Chef’s Helpful Tips

Always ensure your tofu is pressed to remove excess moisture before marinating to achieve a crisp texture.
Be cautious with the amount of salt, especially if your vegetable stock is already salted. It’s a good practice to add less and taste as you go.
For more substantial flavor, let the curry sit for a while after cooking; the spices develop even more depth.
If you’re looking to enhance the dish, consider adding a splash of lime or lemon juice right before serving for a bright finish.

Vegan Chinese Curry is a wonderfully flavorful dish that brings joy to your dinner table. Rich in colors and textures, it invites everything from casual weeknight dinners to impressive meal prep. Feel free to tweak the spices, vegetables, or even add in your favorite legumes to personalize it to your tastes. Enjoy the journey of discovering flavors and the satisfaction that comes from making this dish your own!

Recipe FAQs

Can I use different vegetables in this Vegan Chinese Curry?

Absolutely! This recipe is versatile, so feel free to swap in any seasonal vegetables you have on hand, like bell peppers, carrots, or snap peas. Just remember to adjust the cooking time as needed to keep everything crisp and tender.

How do I make this curry spicier?

If you prefer a bit of heat, add some red chili flakes or diced fresh chili peppers when sautéing the onion and bell pepper. Alternatively, you can serve the curry with a side of chili sauce for those who love it spicy!

Is there a substitute for coconut cream?

Yes, you can use coconut milk for a lighter version. Just know that the sauce will be slightly less creamy. If you want to maintain the richness, consider blending silken tofu for a creamy texture that is plant-based.

Can I prepare this curry in advance?

Certainly! You can prepare the entire curry and store it in the fridge for up to three days. It can also be frozen for longer-term storage. Just give it a good stir and a gentle reheat when you’re ready to enjoy!

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Vegan Chinese Curry

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Author: Peter
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

This Vegan Chinese Curry captivates with its delightful combination of tofu, vibrant veggies, and rich coconut cream. Perfect for a quick and wholesome meal, this dish brings irresistible flavors that will please anyone seeking homemade comfort food.

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

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

Notes

Feel free to adjust the vegetables based on your preferences or what you have on hand.
For added heat, consider adding chili flakes or fresh chili when sautéing the onion.
This curry can be made ahead and reheated, allowing the flavors to meld even further.