Gelatin Free Vegan Teriyaki Tofu Curry

Total time45 min

Prep time15 min

Cook time30 min

4.9

(20)

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Ingredients

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
½ 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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