Chinese-Style Curry Tofu with Mixed Peppers

Chinese-Style Curry Tofu with Mixed Peppers

Kicking off #vegansoulfoodfriday with my Chinese-style curry tofu and mixed peppers. It is a mild, yet flavourful curry that is perfect for your family.

Whole food plant-based (oil-free) is without a doubt my favourite way to eat. I ate that way perfectly at the beginning of my plant-based journey, but I realised after a while that I couldn’t keep up the perfection. It made it a little challenging to eat out at restaurants, and it stopped me from being able to enjoy specific recipes that need oil to get the exact flavour I was after.

These days, I choose to eat whole food plant-based at least 90% of the time and allow myself the 10% to eat-out freely and cook dishes my soul craves. It is for this reason I’ve chosen to share what I now call ‘vegan soul food’ recipes on Fridays.

If you know me well, you know Asian cuisine is my favourite. I love everything from Indian, Malaysian, Thia, Vietnamese, and Chinese to Japanese. In other words, give me anything Asian, and we can be best friends. Haha.

It won’t come as a surprise then that this dish is Asian. It’s a fusion of Indian and Chinese flavours, and it is surprisingly tasty! My kids have now become curry lovers (thanks to mummy). That said, they’re not very keen on hot, heavily spiced curries, they love their curries mild but very flavourful. They love this particular one very much, so I’m confident in saying that it is perfect for a family meal.

It is effortless to put together, doesn’t require fancy ingredients, and you can cook it within 15 minutes. Sound good? Alright, let’s get into the recipe.


Chinese-Style Curry Tofu with Mixed Peppers

  • Author: somiigbene


This family-friendly Chinese-style Tofu curry comes together in 15 minutes. 



  • 1x 400g block tofu
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 3 fat garlic cloves, finely minced
  • 3 tbsp Madras curry powder
  • 3 tablespoons Shaoxing rice wine
  • 1 tablespoon vegetable seasoning or 1 vegetable stock cube
  • 3 teaspoons cornflour dissolved in 3 teaspoons warm water
  • Soy sauce, to taste
  • Pinch of sugar
  • Steamed rice, to serve
  • Sesame seeds, to garnish 



  1. Press as much water as you can out of the tofu either by using a tofu press or by it in paper towels and then applying pressure to drain any excess liquid. Chop the tofu into large cubes then set aside.
  2. Heat some oil in a frying pan or wok over high heat. Once hot, add the tofu cubes and fry all on sides until brown. Alternatively, layer the tofu pieces on baking paper then bake in the oven at 200ºC (400ºF) for 25 mins, flipping halfway through cooking until brown, then set aside.
  3. Tip out all the oil from the pan then wipe clean. Add two tablespoons of fresh oil to the same frying pan then tip in the garlic and mix peppers. Fry for 2 minutes, then add the curry powder and fry for around 30 seconds, stirring continuously. 
  4. Add the rice wine, soy sauce, sugar, vegetable seasoning, cornflour mixture and around 250ml of water. Stir well, cook for 2 minutes then fold in the tofu and cook for a further two minutes. 
  5. Serve over steamed rice, garnish with toasted sesame seeds and springs onions if you desire. 


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