Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Vegan Chinese Curry
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 38%
CARBS 74G53% OF CAL
6G FIBER58G OTHER9G TOTAL SUGAR
FAT 21G34% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tofu and vegetables in a flavor-packed curry sauce with five-spice and turmeric. Serve over rice for an easy, delicious vegan meal.
mainchinesestir frytofu🥄 saucepan🍳 skillet🍜 wokdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons curry powder, (plus more to taste)
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon ground turmeric
- 2 teaspoons organic granulated sugar
- 2 tablespoons water, (chilled)
- 1 tablespoon cornstarch
- 1/4 cup peanut oil, (plus more as needed)
- 1 (16 ounce/454 gram) package super firm tofu cut into 1/2 inch cubes
- 1/4 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
- 1/2 cup frozen peas, (thawed)
- 2 scallions, (chopped)
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 38%
CARBS 74G53% OF CAL
6G FIBER58G OTHER9G TOTAL SUGAR
FAT 21G34% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 994mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 890mg
- Calcium
- 196mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 994MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.