Chinese Curry
Our Chinese curry recipe is 100% plant based and we have paired it with marinated tofu to give an amazing texture to go with the flavour. This is a great one to use up leftover veg that is looking for a home. Go on try it – ‘Chinese curry!’
Serves [4]
Ingredients
400 grams of firm tofu, sliced into chunks
3 tablespoons of soy sauce
1 tablespoon of cornflour
1 teaspoon of Chinese five-spice powder
1 tablespoon of oil (vegetable, sesame or coconut)
2 onions, sliced
2 garlic cloves, chopped
3 tablespoons of curry powder
600 millilitres of stock (check out our zero waste veg stock)
200 grams pineapple chunks (tinned are fine and you can enjoy the juice while you are cooking)
A small bowl of veg, sliced into bitesize chunks (peppers, broccoli, green beans and mushrooms are all good options)
Method
Mix together the tofu with the soy sauce, cornflour and Chinese five-spice. Toss to coat evenly.
Heat the oil in a wide, non-stick wok or frying pan and add the onions. Stir-fry over a medium heat for 5 minutes, or until softened and lightly browned.
Stir in the garlic and curry powder and stir for 1 minute. Add the marinated tofu and stock and simmer for 8 minutes. Add the pineapple, whatever veg you have got your hands on. Cook for 5 minutes or until the veg is just tender and the curry has thickened.
To serve
Serve with basmati rice, or if you feel like pushing the boat out, with our egg fried rice.
Food savvy tip
Use up vegetable peelings, skins, tops, bottoms and all the other bits that otherwise wouldn't end up in your final dish to make aromatic zero waste veg stock.
