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Vegan Singapore Noodles with Tofu Recipe

These vegan Singapore noodles are better than takeout and almost as easy! Made with crispy stir-fried rice noodles in curry sauce, veggies and pan-fried tofu

  • Prep time:
  • 15mins
  • cook time:
  • 20mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : Asian

Course : Sides

Recipe Notes

I like to use a mix of mild and hot curry powders — about 1 tablespoon mild and ½ tablespoon hot. Use a ratio that works for your taste!

Tags

  • #TiffinboxRecipe
  • #Contest168
Ingredients

Ingredients For Vegan Singapore Noodles with Tofu Recipe

Methods
  • 1. Bring a medium pot of water to a boil. Remove the pot from the heat and add the noodles. Push them down to submerge them in the water. Allow the noodles to soak until they're softened, refer to the package directions to see how long this will take.
  • 2. When the noodles have finished soaking, drain them into a mesh strainer then rinse them well with cold water. Let the noodles sit in the strainer to continue draining while you begin the stir-fry.
  • 3. Stir the soy sauce, curry powder, turmeric, and sriracha together in a small bowl. Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat. Once the oil is hot, add the tofu in an even layer.
  • 4. Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides. Remove the tofu from the skillet and transfer it to a plate. Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.
  • 5. Add the white parts of the scallions, garlic, and ginger to the skillet. Cook them for about 1 minute, until very fragrant. Raise the heat to high, then add the bell peppers and onions to the skillet
  • 6. Stir-fry the veggies for about 2 minutes, until the onions soften and the peppers become tender-crisp and brighten in color. Add the noodles, soy sauce mixture, and cooked tofu to the skillet. Continue to stir-fry everything, distributing the noodles and sauce with a fork, until the noodles begin
  • 7. to dry up and crisp in spots, about 2 minutes. Remove the skillet from the heat and gently stir in the green parts of the scallions and cilantro. Taste-test the noodles and adjust the seasonings to taste, adding more soy sauce, curry powder, or sriracha if desired. Divide onto plates and serve.

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