Singapore Noodles with Crispy Tofu
User Reviews
3.7
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
32848 kcal
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Course
Main Course, Others
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Cuisine
Asian, International, Vegetarian
Singapore Noodles with Crispy Tofu
Description
The recipe begins by pressing firm tofu to remove excess moisture before cutting into cubes and coating them with cornstarch and salt, which crisps up the tofu during pan frying. Rice vermicelli noodles are softened by soaking in hot water. The stir fry sauce combines soy sauce, toasted sesame oil, sriracha, rice vinegar, and mild curry powder.
After frying tofu until crisp, the vegetables (cabbage, carrots, garlic, ginger, and green onions) are stir-fried briefly before adding the noodles and sauce. Tossing everything together over heat ensures the noodles absorb the sauce flavors while keeping a slight chew and integrating the spiced, slightly spicy profile. The dish balances savory soy and curry notes with heat from sriracha.
This dish provides a plant-based meal option with a variety of textures and a distinctive curry flavor that differs from simpler stir fry noodles. It is suitable for lunch or dinner as a filling and aromatic meal.
Note that the sauce's spiciness depends on the curry powder used combined with the sriracha, so adjust to taste. Making your own curry powder allows further control over flavor and heat.
Ingredients
CRISPY TOFU
- 14 oz firm tofu $1.49, or extra firm tofu
- salt $0.02, pinch
- 2 Tbsp cornstarch $0.08
- 1.5 Tbsp neutral cooking oil $0.03, generic cooking oil
STIR FRY SAUCE
- 1/4 cup soy sauce $0.20
- 1 Tbsp sesame oil $0.33, toasted
- 1 Tbsp sriracha $0.05
- 1 Tbsp rice vinegar $0.11
- 2 Tbsp curry powder $0.30, mild
STIR FRY
- 8 oz rice vermicelli $2.99, or rice sticks
- 1.5 Tbsp neutral cooking oil $0.03, generic cooking oil
- 2 cloves garlic $0.16
- 1 Tbsp ginger $0.10, grated fresh
- 4 green onion $0.20, divided
- 9 oz cabbage $1.99, shredded, bag
- 9 oz carrot $1.99, shredded, bag
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 sriracha adds notable spiciness; if using spicy curry powder, the dish will become very spicy.
- Consider making homemade curry powder for controlled flavor and heat adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 32848 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 328.48kcal | 16% |
| Carbohydrates | 41.73g | 14% |
| Protein | 11.72g | 23% |
| Fat | 13.22g | 20% |
| Sodium | 769.95mg | 32% |
| Fiber | 4.58g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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