Succulent pieces of gluten soaked up in a rich flavourful coconut curry sauce that’s hard to resist.
This Chinese curry gluten puffs recipe is the perfect vegetarian dish to wow the family and is super simple to make. It’ll be ready in 20 minutes or less, I promise ?

What Are Chinese Curry Gluten Puffs?
This is the second vegetarian dish in my tri-colour vegetarian platter series. I published my Chinese sweet and sour gluten puffs recipe recently which you’ll typically find being served together with Chinese curry gluten puffs plus Chinese oyster sauce gluten puffs in a vegetarian platter.
Together the 3 Chinese vegetarian dishes make up the tri-colour vegetarian platter that you’ll find at nearly all Chinese vegetarian restaurants as well as Asian supermarkets.
Chinese curry gluten puffs also known as Chinese curry seitan or 咖哩齋 in Cantonese is a famous Chinese vegetarian dish composed of wheat gluten that has been fried in hot oil that is later blanched in hot water to soften up the gluten puffs as well as to expel out the excess oil.
The gluten puffs are then drained and later combined with a plethora of delicious sauces as such sweet and sour sauce, curry sauce, and oyster sauce.
Now because the gluten puffs act like a sponge when in the company of a liquid, it easily soaks up all of the sauces and when you bite into the gluten puffs, you’ll be welcomed with a very unique protein like texture filled with a savoury sauce that is waiting to burst out.
Due to it’s texture, it sort of resembles biting into a piece of meat, making gluten balls a good vegetarian substitute for meat protein.
What Are Gluten Puffs?
Gluten puffs, gluten balls, Seitan or 麵筋 (mien gun) in Cantonese is a type of wheat gluten that is typically found in a lot of Chinese vegetarian dishes, and neighboring Asian countries as well. These seitan wheat protein puffs are used as a meat substitute as they have a somewhat similar texture to meat and are usually cooked with a variety of different sauces and techniques such as frying or stir-frying.
Due to its somewhat similar texture to meat, it’s a great meat substitute for those of you who still miss eating meat from time to time.
Where to Buy Gluten Puffs
Gluten puffs/balls are readily available at nearly all Asian supermarkets, usually in the vegetarian or tofu section.
Ingredients
Vegetarian version:
- 100g Store bought fried gluten
- 1 Tbsp Chinese curry sauce (Lee Kum Kee brand)
- 1.5 Tbsp White granulated sugar
- ¼ tsp Salt
- ½ Tbsp Turmeric powder
- 1 tsp of Light soy sauce
- 1 cup of water (250ml)
- Chili powder (optional)

Non-vegetarian version:
- 100g Store bought fried gluten
- 1 Tbsp Chinese curry sauce (Lee Kum Kee brand)
- 1.5 Tbsp White granulated sugar
- ¼ tsp Salt
- ½ Tbsp Turmeric powder
- 1 tsp Light soy sauce
- 1 cup of chicken broth (250ml)
- 1 tsp of chicken powder
- Chili powder (optional)

Ingredient Notes
Chinese curry sauce: I highly recommend using the Lee Kum Kee brand of Chinese curry sauce. It has a much different taste and sweetness level compared to other non-Chinese curry sauces. Also for a more richer taste, opt for the coconut version of the sauce. My local Asian grocery store only carried the coconut version of the curry sauce but there is also a non-coconut version as well. I have also tested this recipe using regular store bought curry powder, however I found the curry powder a bit overwhelming and did not give the same taste as Chinese curry, therefore I don’t recommend regular curry powder.

Substitutions
- Chinese curry sauce: You can opt for the regular curry sauce from Lee Kum Kee or another Chinese brand. Make sure that you’re using Chinese curry instead of curry from another country. It has a distinct smell and taste to it. If you really can’t find Chinese curry anywhere then the next best option would be Japanese curry that comes in cubes.
How to Make Curry Gluten Puffs
This Chinese curry wheat gluten protein recipe has 2 versions: 1 for vegetarians and 1 for non-vegetarians. Make sure that you’re using the right version. The seitan curry recipe is quite simple to make and only takes around 15 minutes or so to make, making it the perfect vegetarian or non-vegetarian dish to make if you’re in pinch for time and want something fast and quick that is tasty. The Chinese curry gluten puffs recipe also doesn’t require too much ingredients as well and you’ll be able to find most of the ingredients around your household with the exception of the gluten puffs and perhaps the curry sauce.
Vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.

- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.

- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.

- When you can smell the curry sauce, add in the water and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.

- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.

- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.

- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.

Non-vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.
- When you can smell the curry sauce, add in the chicken broth and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, chicken powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.
- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.
- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.
- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.


Tips
- This dish can be served either hot or cold.
- Do not blanch the gluten puffs for too long in the water, otherwise it will soak up a tonne of water and act like a sponge and become overly soft.
Common Mistakes Beginners Make
- Blanching the gluten for far too long causing the gluten to become overly soft and wet. It should be blanched for no more than 2 minutes tops!
- The gluten puffs easily break apart due to too much pressure from squeezing them too hard when trying to get rid of the water in the gluten puffs. Be a little more gentle when squeezing the gluten puffs.
- Not giving enough time for the sauce to reduce and also for the gluten to soak up all of the sauce, ending up with a runny and overly watery sauce.
Storage Tips
The dish can be stored in the fridge in an airtight container for up to 5 days.
Side Dishes:
Typically this dish is served with other vegetarian dishes, especially its close cousins: sweet and sour gluten puffs and oyster-flavoured gluten puffs.
Another great vegetarian dish that goes well with this dish is my stir-fried bok choy recipe.
Frequently Asked Questions (F.A.Q.S)
Does This Dish Contain Gluten?
Yes, this dish is not gluten free as the main star of the show is gluten.
I Can’t Find Gluten Puffs/Balls at the Grocery Store, Can I Make Them Myself?
Yes, you can but it’s really not worth the effort unless you are making a tonne of gluten at once, plus think of all that frying you’re going to need to do ?. If you can’t find them then I suggest that you try to order them online. A lot of Asian grocery stores nowadays offer delivery.
Are Gluten Puffs Healthy?
The gluten puffs are fried in hot oil. A 100g bag of these gluten puffs contain about 300 calories. You be the judge of that!

Chinese Curry Gluten Puffs
Equipment
- 1 Wok
Ingredients
Vegetarian version
- 100 g Store bought fried gluten
- 1 Tbsp Chinese curry sauce Lee Kum Kee Brand Recommended
- 1.5 Tbsp White granulated sugar
- 1/4 tsp Table salt
- 1/2 Tbsp Turmeric powder
- 1 tsp Light soy sauce
- 1 Cup Water 250 ml
- 1/4 tsp Chili powder Optional
Non-vegetarian version
- 100 g Store bought fried gluten
- 1 Tbsp Chinese curry sauce Lee Kum Kee Brand Recommended
- 1.5 Tbsp White granulated sugar
- 1/4 tsp Table salt
- 1/2 Tbsp Turmeric powder
- 1 tsp Light soy sauce
- 1 tsp chicken powder
- 1 Cup chicken broth 250 ml
- 1/4 tsp Chili powder Optional
Instructions
Vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.
- When you can smell the curry sauce, add in the water and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.
- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.
- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.
- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.
Non-vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.
- When you can smell the curry sauce, add in the chicken broth and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, chicken powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.
- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.
- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.
- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.
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