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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg