Emulsifier Free Vegan Teriyaki Tofu Curry
Total time45 min
Prep time15 min
Cook time30 min
4.9(20)
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Learn more āIngredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 tbsp cornstarch
For the teriyaki curry sauce
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp curry powder
- 1 tsp fresh ginger, finely grated
- 1 tbsp cornstarch
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
For the vegetables
- 1 tbsp neutral oil
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 scallions (green tops only), thinly sliced
- Ā½ tsp salt
For serving
- 2 cups jasmine rice, cooked according to package directions
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Cook the jasmine rice according to package directions and keep warm.
- 2
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, toasted sesame oil, curry powder, grated ginger, and cornstarch until smooth and no lumps remain. Whisk in the coconut milk and vegetable broth until fully combined. Set aside.
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