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Chinese Takeaway-style Tofu and Vegetable Curry

Chinese Takeaway-style Tofu and Vegetable Curry is a modern British fusion recipe for a classic vegan Chinese-takeaway style curry of tofu and mixed vegetables in a mild gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Chinese Takeaway-style Tofu and Vegetable Curry.

prep time

10 minutes

cook time

40 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesVegetable RecipesFusion RecipesBritish Recipes


This is a classic Vegan curry in the style of your local Chinese takeaway that's prepared with Gai Lei Fan (Chinese yellow curry powder).

Ingredients:

450g extra-firm tofu, drained
6½ tbsp cornflour (cornstarch)
2 tbsp white miso paste (this is for the umami and replaces the commonly-used MSG)
4 tbsp rapeseed oil
1 large brown onion, peeled and cut into 2cm x 2cm pieces
4 garlic cloves, peeled and minced
1½ tbsp Gai Lei Fan (Chinese yellow curry powder)
1 tsp ground turmeric
¾ tsp ground ginger
2 star anise
2 carrots (about 200g), peeled and cut into ½cm-thick rounds
1 green bell pepper, cut into 2cm squares (optional)
200g Tenderstem broccoli, florets kept whole, stems cut into 1cm lengths
150g frozen petit pois, defrosted
1 tsp caster sugar
2 tbsp light soy sauce
Cooked jasmine rice, to serve

Method:

Press the tofu with a kitchen towel to remove as much excess wate as possible, then cut into 2cm cubes and place in a bowl. To the tofu add 5 tbsp of the cornflour, stirring to coat. Set the mixture aside.

Spoon the remaining 1 1/2 tsp cornflour into a small bowl and blend until smooth with 2 tbsp water. Set aside.

For the stock, spoon the miso into a jug and pour over 750ml of boiled water. Mix to dissolve and set aside.

Place a large, wide, lidded frying pan over medium heat. When hot add the oil. Set a plate beside the hob to transfer the tofu to once cooked. When the oil is hot add the tofu cubes (shake off any excess cornflour) to the pan in a single layer (cook in batches if you pan is small) and cook for 6 minutes, turning every minute so that all sides are coloured a pale golden brown all over. Use a slotted spoon to transfer the fried tofu to the plate you set beside the hob.

Add the onion to the oil remaining in the pan and fry for 6 minutes, using a spatula to separate the layers. Once the onion is lightly coloured add the garlic and cook for 2 minutes then stir in all the spices. Fry for 1 minute until aromatic.

At this point add the carrots and bell pepper (if using) to the pan and pour over the miso stock. Bring to a simmer, add the lid and continue simmering for 12 minutes, until everything is tender.

Stir in the broccoli, add the lid and cook for 3 minutes. Now stir in the peas, cornflour slurry, fried tofu, sugar and soy sauce. Bring back to a simmer and continue cooking, with the lid off, for 5 minutes more, until the sauce has thickened to a gravy and everything has heated through.

Take off the heat, remove the star anise and serve hot on a bed of rice.