Description
This Vegan Chinese Curry features golden-fried tofu and vibrant vegetables, simmered in a richly flavored sauce. Perfect for a quick, healthy meal that satisfies your cravings!
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
- 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. 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.
- 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.
- 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 with fried rice or some vegan prawn crackers.
Notes
Make sure the tofu is well-pressed to achieve a better texture when frying.
Feel free to vary the vegetables based on your preference or what you have on hand.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg