This vegan Chinese curry is made with crispy tofu and veggies in a flavor-packed sauce! It's easy to make and absolutely delicious.
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons curry powder, plus more to taste
- ½ teaspoon Chinese five spice
- ½ teaspoon ground turmeric
- 2 teaspoons organic granulated sugar
- 2 tablespoons water, chilled
- 1 tablespoon cornstarch
- ¼ cup peanut oil, plus more as needed
- 1 (16 ounce/454 gram) package super firm tofu cut into ½ inch cubes
- ¼ cup cornstarch, plus more as needed
- 1 small onion, sliced into strips
- 1 medium red bell pepper, sliced into strips
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ½ cup frozen peas, thawed
- 2 scallions, chopped
- Cooked rice, for serving
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To make the sauce, place the broth, soy sauce, curry powder, five spice, turmeric and sugar into a small saucepan and place it over high-heat. Stir the mixture occasionally as it heats up.
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While the broth mixture heats up, stir the cold water and cornstarch together in a small container.
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As soon as the broth mixture starts to boil, stir in the cornstarch mixture. The sauce should quickly come back to a boil and thicken. Remove it from heat immediately.
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To make the stir-fry, generously coat the bottom of a large skillet or wok with oil (about ⅛ inch deep) and place it over medium heat.
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While the oil heats up, place the cornstarch in a bowl and add a few tofu cubes, Dredge the tofu cubes in cornstarch, then carefully add them to the hot oil, in an even layer. (Note 1)
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Cook the tofu cubes for about 10 minutes, carefully turning them halfway through, until golden brown and crispy.
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Remove the tofu cubes from the wok or skillet and transfer them to a plate.
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Add the sliced onion to the wok or skillet. (Note 2) Cook the onion for about 5 minutes, stirring constantly, until it begins to brown and soften.
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Raise the heat to medium-high (Note 3) and add the bell pepper. Stir-fry the pepper for about 1 minute, just until it starts to brighten in color.
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Add the garlic and ginger. Stir-fry everything for a few seconds.
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Pour the sauce over the peppers (Note 4). Stir everything up and bring the sauce to a simmer.
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Add the fried tofu and peas (Note 5). Stir everything up and remove the wok or skillet from heat.
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Top the curry with chopped scallions and serve over rice.
- Cook the tofu in batches if it won't all fit in one even layer.
- There should still be a bit of oil in the wok or skillet (enough to give it a good sheen). If it seems very dry, add a dash before adding the onion. If there's a lot of oil in there, very carefully blot some out with a paper towel.
- If you're using a skillet you may want to raise the heat to high, as they generally don't get as hot as woks.
- Be careful not to pour the sauce directly on the hot cooking surface or it will sputter.
- If you're not planning on serving this dish immediately, hold off on adding the tofu until just before serving. It won't stay crispy for long in the sauce.
- Nutrition information does not include rice.