Name: Vegan Chinese Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 creamy and aromatic dish featuring marinated tofu and vibrant vegetables simmered in a flavorful curry sauce. The combination of fragrant spices, fresh veggies, and rich coconut cream creates an inviting aroma that fills your kitchen, making it hard to resist. Whether you’re serving it over steaming rice or savoring it on its own, this dish balances satisfying flavors and comforting textures.

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 during a search for a simple yet delicious way to satisfy my cravings for a hearty Chinese curry without meat. Ever since, it has become one of my go-to meals. This Vegan Chinese Curry is not only easy to prepare but also a wonderful way to enjoy a wholesome and plant-based meal. Trust me, once you try it, you’ll be drawn to whip it up over and over again!

Why You’ll Love This Recipe

Easy & Quick: With a prep time of just 15 minutes and a cook time of around 30, you’ll have dinner on the table in no time.
Irresistible Flavor: The blend of spices, coconut cream, and fresh vegetables creates a harmonious, savory dish that pleases every palate.
Just as Good as Restaurant: Enjoy this dish’s depth of flavor, which rivals any takeout without the cost or fuss!
Customizable: Feel free to swap in your favorite vegetables or adjust the spice level to suit your taste preference!
Diet-Friendly: It’s fully vegan, yet hearty enough to satisfy omnivores and herbivores alike.

Ingredients You’ll Need

14 oz (400 g) extra firm tofu: A great protein source, formulated to hold its shape while providing a satisfying chew. Be sure to press it beforehand for the best texture.
2 tablespoons light soy sauce: Adds umami flavor and helps marinate the tofu, enhancing its taste.
4 tablespoons cornflour: Used for coating the tofu before frying, providing a crispy texture. You can substitute with arrowroot starch if desired.
4 tablespoons canola oil: A neutral oil for frying the tofu and sautéing vegetables. Other neutral oils like sunflower or grapeseed work well too.
1 medium onion: Offers a sweet, aromatic base flavor to the dish when sautéed until translucent.
1 medium red bell pepper: Adds sweetness and a pop of color to brighten the curry.
4 garlic cloves: Essential for aromatic depth, crushed to enhance the flavor profile.
1 tablespoon fresh ginger: Grated, it gives a fresh, zesty kick that complements the curry spices beautifully.
3 tablespoons mild curry powder: The star of this dish, it’s what delivers that delicious curry flavor without overwhelming spice.
½ teaspoon Chinese five spice: A blend that introduces an additional layer of flavor, lending a warm, aromatic touch.
½ teaspoon turmeric: Known for its earthy flavor and vibrant color, it also offers health benefits.
1 teaspoon sugar: Just a touch to balance the flavors; use brown sugar for a deeper taste if you like.
½ teaspoon salt: Enhances overall flavor, adjusted to your preference.
2 cups (500 ml) vegetable stock: This creates a rich base, ensuring your curry is nicely saucy. Homemade or store-bought works!
2 cups (200 g) broccoli florets: Adding texture and nutrition, these cook quickly and retain a pleasant crunch.
1 cup (150 g) fresh peas: Sweet and tender, they add freshness to the curry.
½ cup (120 g) coconut cream: Brings creaminess and luxurious texture, balancing the spices perfectly.
Salt and freshly ground black pepper to taste: Always adjust to make it just right for your taste buds!

How to Make Vegan Chinese Curry

Prepare the Tofu: In a medium bowl, toss the 14 oz (400 g) extra firm tofu cubes with 2 tablespoons light soy sauce and 2 tablespoons cornflour until evenly coated.
Fry the Tofu: Heat 4 tablespoons canola oil in a large wok or pan over medium-high heat. Add the marinated 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.
Sauté the Vegetables: In the same pan, sauté 1 medium onion and 1 medium red bell pepper in the remaining oil for 4-5 minutes until the onion starts to become translucent.
Add Aromatics: Stir in 4 crushed garlic cloves and 1 tablespoon fresh 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 the spices for 1 minute, allowing their flavors to bloom.
Simmer: Pour in 2 cups (500 ml) vegetable stock and simmer on low-medium heat for 5 minutes.
Add Vegetables: Stir in 2 cups (200 g) broccoli florets and 1 cup (150 g) fresh peas, cooking for an additional 2-3 minutes until they are tender yet crisp.
Incorporate Coconut Cream: Add ½ cup (120 g) coconut cream and stir to combine, creating a rich and creamy sauce.
Thicken the Sauce: Make a slurry by mixing the remaining 2 tablespoons cornflour with 4 tablespoons cold water. Add this to the pan, stirring slowly until the sauce thickens.
Combine Tofu and Season: Fold in the cooked tofu, adjusting the seasoning with salt and freshly ground black pepper to taste. Serve the Chinese curry with your favorite fried rice or some vegan prawn crackers.

Storing & Reheating

To store your Vegan Chinese Curry, let it cool completely at room temperature if necessary, then transfer it to an airtight container and refrigerate for up to 4 days. If you’d like to keep it longer, consider freezing it for up to 3 months. For freezing, portion it in airtight bags or containers, ensuring to remove as much air as possible. When you’re ready to enjoy this delicious dish again, reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Note that the texture may change slightly after freezing, so adding a splash of vegetable stock or coconut cream while reheating can revive the creaminess.

Chef’s Helpful Tips

Avoid overcrowding the pan when frying the tofu, as this can lead to steaming rather than crisping. Fry in batches if needed.
Ensure the oil is hot enough before adding the tofu; this will help develop that lovely golden-brown crust.
If you prefer a thicker sauce, you can adjust the amount of cornflour in the slurry to your liking for desired consistency.
Feel free to experiment with vegetables—try adding carrots, snap peas, or even spinach for additional nutrients and color.
If you’re sensitive to spice, start with a mild curry powder, and feel free to reduce the amount or add a splash of coconut cream to mellow it out.

This Vegan Chinese Curry is as comforting as it is delicious; each bite bursts with flavor and warmth. It’s perfect for a cozy family dinner or impressive enough for entertaining friends. I encourage you to give it a try, take your time with the spices, and make it your own—you won’t regret it!

Recipe FAQs

Can I use other vegetables in this Vegan Chinese Curry?

Absolutely! This curry is versatile. Feel free to add vegetables like carrots, zucchini, or bell peppers according to your preference. Just keep in mind that cooking times may vary, so adjust them accordingly to ensure everything is cooked tender yet crispy.

How do I make this recipe spicier?

If you’re looking to turn up the heat, consider adding some chopped chili peppers, a dash of cayenne pepper, or even a splash of sriracha to the curry while simmering. Spice adjustments can easily tailor the dish to suit your taste.

Can I meal prep this Vegan Chinese Curry?

Yes! The great thing about this curry is that it keeps beautifully. Make it in bulk, store it in the fridge for up to four days, or freeze it for three months. Just store it in an airtight container, and warm it for a quick meal later!

What can I serve with Vegan Chinese Curry?

This curry pairs beautifully with steamed jasmine rice, quinoa, or even warm naan bread. Additionally, consider serving with a side of fresh salad or crispy vegan prawn crackers to round out the meal.

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Vegan Chinese Curry

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Chinese

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Description

This Vegan Chinese Curry combines the rich flavors of curry powder, fresh vegetables, and tofu into a delightful meal. It’s easy to prepare and perfect for a cozy dinner or a healthy weekday lunch.

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.

Notes

Use any neutral oil of your choice for frying the tofu.
For a thicker curry, adjust the amount of cornflour slurry as needed.
Feel free to add other vegetables like carrots or bell peppers for more variety.