Vegan Teriyaki Tofu Curry
This weeknight dinner brings together two bold flavor profiles — smoky-sweet teriyaki and warming curry — in one deeply satisfying bowl that serves four. The tofu gets coated in cornstarch and seared in a hot skillet until each cube is genuinely golden and crisp, which means it holds its own against the rich, creamy sauce instead of turning soft and forgettable. That sauce is built from tamari, maple syrup, fresh ginger, curry powder, and a full can of coconut milk whisked together with vegetable broth, so every spoonful is layered and complex without a single animal product in sight. Broccoli florets and red bell pepper add color and crunch, and the scallion greens stirred in at the end keep things bright and fresh. Because every ingredient here is naturally plant-based — no substitutions required — there's no guesswork about whether something sneaks in dairy or meat-based stock. Spoon it over fluffy jasmine rice, hit it with a squeeze of lime, and you've got a meal that feels restaurant-worthy on a Tuesday night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!