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Chinese-style Vegan Tofu Curry - The Lazy Broccoli
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Chinese-style Vegan Tofu Curry

Chinese-style Vegan Tofu Curry

5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Chinese
Servings 2


Basic Chilli Paste

  • 1 tablespoon ginger minced
  • 2 cloves garlic
  • 1 red chilli


  • 3 sprigs curry leaves
  • 1 1/3 tablespoon vegetable oil
  • 1 block extra firm tofu
  • 1 small potato
  • 1 small carrot
  • 1/2 medium onion
  • 2 teaspoons coconut milk
  • 2 teaspoons curry powder


  • Heat a teaspoon of vegetable oil in a frying pan with at least 2 inches in depth. You'll need the lid later as well. Meanwhile, chop tofu into bite-sized blocks. 
  • Fry tofu in the frying pan on medium to high heat. Sprinkle some salt while the tofu is frying to help it brown. 
  • When tofu is done (don't need for it to look perfect since it will be in the curry anyway!), remove from pan and set aside. 
  • Mince red chilli, garlic, and ginger finely. Deseed the chilli if you don't like things too spicy. 
  • Heat a tablespoon of vegetable oil in the same frying pan. Throw in the minced chilli, garlic and ginger, as well as the curry leaves and fry it for a few minutes on medium heat. 
  • Meanwhile, slice 1/2 an onion into medium-sized pieces. 
  • Add 2 teaspoons of curry powder and the sliced onions to the frying pan and cook for another few more minutes until they turn translucent and caramelise a little.  
  • As the onions are cooking in the pan, peel the potato and carrot and roughly chop it into pieces. Keep an eye on the pan and don't let the onions burn - add a few spoonfuls of water now and then if needed.
  • Add the chopped potatoes and carrots into the pan and add about 1 1/2 cup of water, or enough to barely cover the potatoes and carrots. Cover with the lid and let it cook for at least 20 minutes, adding more water in between if necessary.
  • When you're ready to serve, add the tofu back into the pan, as well as 2 teaspoons of coconut milk. Feel free to add more coconut milk if you prefer.
  • Salt to taste and serve with rice. 


You need a relatively deep frying pan with a lid for this recipe. You can use a saucepan but if it's non-stick, you will need to use more oil.
The amount of coconut milk here is more conservative (as Chinese-style curries aren't very creamy in general) but you can choose to use more if you prefer.
The type of potato is up to you - I prefer starchy ones but honestly, it's a matter of preference!
Feel free to add/remove vegetables here! I think you can even swap out the tofu if you'd like :)
For lazy days, you can just not fry the tofu beforehand. You won't get that slight resistance from the "crust" when you bite into it but sometimes we're just lazy :p