Singapore Noodles with Crispy Tofu

Name: Singapore Noodles with Crispy Tofu
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving
Ingredients: 14 oz firm or extra firm tofu; pinch of salt; 2 Tbsp cornstarch; 1.5 Tbsp cooking oil; 1/4 cup soy sauce; 1 Tbsp toasted sesame oil; 1 Tbsp Sriracha; 1 Tbsp rice vinegar; 2 Tbsp mild curry powder*; 8 oz rice vermicelli or rice sticks; 1.5 Tbsp cooking oil; 2 cloves garlic; 1 Tbsp grated fresh ginger; 4 green onions, divided; 9 oz bag shredded cabbage and carrots

User Reviews

3.7

171 reviews

Good

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
6
Calories
32848 kcal
Course
Main Course, Others
Cuisine
Asian, International, Vegetarian

Singapore Noodles with Crispy Tofu

Nancy Wheeler

Report

These Singapore Noodles with Crispy Tofu have a bold flavor and vibrant colors thanks to shredded vegetables and a bright curry sauce.

Share:

I Made This!

128 people made this

Print

34 people printed this

Save this

102 people saved this

Ingredients

Servings

CRISPY TOFU

14 oz firm or extra firm tofu $1.49
pinch of salt $0.02
2 Tbsp cornstarch $0.08
1.5 Tbsp cooking oil $0.03

STIR FRY SAUCE

1/4 cup soy sauce $0.20
1 Tbsp toasted sesame oil $0.33
1 Tbsp Sriracha $0.05
1 Tbsp rice vinegar $0.11
2 Tbsp mild curry powder* $0.30

STIR FRY

8 oz rice vermicelli or rice sticks $2.99
1.5 Tbsp cooking oil $0.03
2 cloves garlic $0.16
1 Tbsp grated fresh ginger $0.10
4 green onions, divided $0.20
9 oz bag shredded cabbage and carrots $1.99

Add to Shopping List

Instructions

Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
While the tofu is pressing, prepare the stir fry sauce. In a small bowl, stir together the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
Place the rice noodles in a casserole dish or large bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or until soft. Drain the noodles in a colander and set them aside until needed.
Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over top and gently toss until the cubes are coated.
Heat a large skillet over medium heat. Once hot, add one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet.
While the tofu is cooking, mince the garlic and grate the ginger. Slice the green onions, separating the white ends from the green ends.
After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions. Sauté for about one minute, or just until they begin to soften.
Add the bag of shredded cabbage and carrots and continue to sauté for about one minute more. Only sauté the cabbage until it looks like it's just beginning to wilt.
Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is combined and coated with sauce. Turn off the heat and sprinkle the green ends of the green onions over top.

Notes

*The sauce is fairly spicy from the sriracha, so be aware that if you use spicy curry powder, the dish will be extremely spicy. If you’d like to try to make your own curry powder, try this recipe for Easy Homemade Curry Powder from Spiceitupp.com.