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 brings together a medley of colorful vegetables and crispy tofu, all enveloped in a rich, fragrant sauce. The marriage of spices creates a depth of flavor that’s usually found in traditional curry, without the use of any animal products. Whether you’re vegan or just looking for a comforting meal, this curry is sure to satisfy.

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 discovered this recipe when I was trying to create a healthier version of takeout. The vibrant colors and enticing aroma drew me in, and after one bite, I was hooked! It’s incredible how a simple combination of ingredients can transform into a dish that’s not just filling, but also bursting with flavor. This Vegan Chinese curry is not only easy to make but also budget-friendly, making it a perfect weeknight dinner option. I can’t wait for you to try this recipe that’s sure to become a favorite in your household!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 30 minutes, this dish makes weeknight cooking a breeze.
Irresistible Flavor: With a blend of mild curry powder and spices, it’s bursting with warmth and depth.
Eye-Catching Appeal: The vibrant colors of red bell peppers, green broccoli, and golden tofu make it a feast for the eyes.
Flexible Serving: Perfect for a cozy dinner at home or a gathering with friends.
Diet-Friendly Options: Completely vegan and can be made gluten-free by swapping the soy sauce.

Ingredients You’ll Need

14 oz extra firm tofu: This protein-rich ingredient can be pressed and cubed for a satisfying texture. For a firmer result, opt for high-quality tofu.
2 tablespoons light soy sauce: Adds umami flavor and depth. For gluten-free options, consider tamari.
4 tablespoons cornflour: Used to create a crispy exterior when frying the tofu; can be replaced with arrowroot powder if desired.
4 tablespoons canola oil: Neutral oil for frying; feel free to use sunflower or grapeseed oil if needed.
1 medium onion: Roughly chopped for a sweet, aromatic foundation. You can swap with shallots for a milder taste.
1 medium red bell pepper: Adds sweetness and color; green or yellow bell peppers can be used as substitutes.
4 garlic cloves: Crucial for flavor; minced garlic works in a pinch but fresh is always best.
1 tablespoon fresh ginger: Grated ginger brings warmth and brightness; powdered ginger can be used in a lesser amount if fresh isn’t on hand.
3 tablespoons mild curry powder: The star of the show, lending the dish its distinct flavor. You can use curry paste if you prefer a spicier kick.
½ teaspoon Chinese five spice: This aromatic blend enhances the depth of flavor; cinnamon and star anise can be added if desired.
½ teaspoon turmeric: Provides color and its signature earthiness; try using fresh turmeric for a more intense flavor.
1 teaspoon sugar: Balances the spices; maple syrup or agave nectar can be options if you want a liquid sweetener.
½ teaspoon salt: Enhances flavors; adjust based on your soy sauce’s sodium level.
2 cups vegetable stock: A flavorful base; homemade stock offers the best taste, but store-bought works too.
2 cups broccoli florets: These provide texture and nutrition. Cauliflower or snap peas could work as alternatives.
1 cup fresh peas: Sweet and tender, adding a pop of color and texture. Frozen peas can be used instead.
½ cup coconut cream: This creamy component gives richness and a hint of sweetness; almond or soy cream can substitute in a pinch.
Salt and freshly ground black pepper to taste: Season to your preference at the end.

How to Make Vegan Chinese Curry

Toss the Tofu: In a medium bowl, combine the 14 oz of extra firm tofu with 2 tablespoons light soy sauce and 2 tablespoons cornflour, tossing gently until the tofu is well-coated.
Heat the Oil: In a large wok or pan, heat 4 tablespoons canola oil over medium-high heat until it shimmers slightly.
Fry the Tofu: Carefully add the tofu cubes in a single layer. Fry them for 6 to 8 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Avoid overcrowding the pan; work in batches if needed. Once done, remove the tofu and set aside.
Cook the Vegetables: Using the same pan, add the chopped onion and red bell pepper. Sauté for 4-5 minutes until the onion becomes translucent.
Add Aromatics: Stir in the 4 crushed garlic cloves and 1 tablespoon grated ginger, cooking for another minute until fragrant.
Toast the Spices: Add 3 tablespoons mild curry powder, ½ teaspoon Chinese five spice, ½ teaspoon turmeric, 1 teaspoon sugar, and ½ teaspoon salt. Toast these spices for about 1 minute, allowing them to release their flavors.
Incorporate Vegetable Stock: Pour in 2 cups of vegetable stock and reduce heat to low-medium. Allow to simmer for 5 minutes.
Add the Veggies: Stir in the 2 cups of broccoli florets and 1 cup of fresh peas. Cook them for 2-3 minutes until they become tender but still vibrant in color.
Make it Creamy: Add ½ cup of coconut cream to the mix, stirring well to combine.
Thicken the Sauce: To make a slurry, mix the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water. Pour this into the pan, stirring gently until the sauce thickens, about a minute or two.
Add the Tofu Back: Gently fold in the fried tofu, adjusting seasoning with salt and freshly ground black pepper to taste. Serve your delicious curry alongside fried rice or vegan prawn crackers.

Storing & Reheating

Store your Vegan Chinese curry in an airtight container in the refrigerator for up to 4 days. If you have leftovers that you’d like to freeze, portion them into freezer-safe containers and enjoy them over the next three months. When reheating, simply warm the curry in a saucepan over medium heat until bubbling, or microwave it for about 2-3 minutes, stirring halfway through. Keep in mind that the texture of the tofu might soften a bit, but the flavors will still be delightful!

Chef’s Helpful Tips

Avoid overcrowding the pan when frying tofu, as this can steam the pieces instead of creating a crispy crust.
If you’re short on time, pre-cut vegetables can save a vast amount of prep work.
For an even richer flavor, consider adding a splash of soy sauce or tamari to the broth.
If you enjoy more texture, toss in some nuts or seeds, like cashews or pumpkin seeds, right before serving.
This dish can easily be prepared ahead of time; just reheat it gently before serving to combine the flavors.

Vegan Chinese curry combines comforting flavors and nourishing ingredients into one delightful dish. It’s a colorful meal bursting with flavor, perfect for impressing family or friends. Don’t hesitate to play around with the veggies; you might just stumble upon your next favorite combo. Enjoy every bite, and happy cooking!

Recipe FAQs

Can I use different vegetables in this curry?

Absolutely! This recipe is quite versatile. Feel free to swap in your favorite vegetables such as bell peppers, carrots, or snap peas. Just keep in mind the cooking times, as different veggies may require more or less time to become tender.

How can I thicken the sauce if it’s too thin?

If you find your sauce is too runny, mixing more cornflour in a bit of cold water to create a slurry can help thicken it up. Simply stir it into the simmering curry until you reach your desired consistency.

Can I make this curry ahead of time?

Yes! Vegan Chinese curry makes for excellent meal prep. You can prepare it a day or two in advance, letting the flavors deepen overnight. Just store it in the refrigerator and reheat when you’re ready to enjoy.

What can I serve with Vegan Chinese curry?

While it’s delicious on its own, consider serving it over a bed of steamed rice or with fluffy quinoa. It also pairs wonderfully with vegan prawn crackers or even fresh steamed buns for a hearty meal.

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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 features crispy tofu, vibrant veggies, and aromatic spices for an unforgettable meal. Perfect for a 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

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Instructions

In a medium bowl, toss the tofu cubes with the soy sauce and two tablespoons of cornflour until evenly coated.
Heat the canola oil in a large wok or pan over medium-high heat.
Add the 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. Work in batches as needed, careful not to overcrowd the pan. Remove the cooked tofu 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 starts to become translucent.
Next, stir in the garlic and ginger and cook for another minute until fragrant.
Add the curry powder, Chinese five spice, turmeric, sugar, and salt. Toast the spices for 1 minute.
Next, add the vegetable stock and simmer on low-medium heat for 5 minutes.
Stir in the broccoli and peas and cook for 2-3 minutes. Add the coconut cream and stir to combine.
Make a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons cold water. Add it to the pan and stir slowly until the sauce thickens.
Fold in the cooked tofu and adjust the seasoning to taste. Serve the Chinese curry with your favorite fried rice or some vegan prawn crackers.