Singapore Noodles with Pan-Fried Tofu
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
Asian
Singapore Noodles with Pan-Fried Tofu
Report
This vegetarian take on Singapore noodles is made with spicy curried rice noodles, stir fried with crunchy napa cabbage and red bell pepper slices.
Share:
Ingredients
- 8 ounces rice vermicelli noodles
- 4 green onions
- 3 tablespoons grapeseed oil or other neutral flavored vegetable oil, divided
- 1 pound extra firm tofu drained, pressed at least 20 minutes and cut into 1-inch cubes
- salt and pepper to taste
- 1 teaspoon toasted sesame oil
- 3 garlic cloves minced
- 2 teaspoons fresh grated ginger
- 1 red bell pepper sliced into strips
- 3 cups shredded napa cabbage
- 2 tablespoons Madras curry powder
- ½ teaspoon Turmeric
- 2 tablespoons soy sauce
- ¼ cup finely chopped fresh cilantro
Add to Shopping List
Instructions
- Bring a large pot of water to a boil. Remove from heat. Submerge the noodles in the water and soak until al dente, about 3 minutes (but refer to package instructions). Drain the noodles in a colander and rinse with cold water. Set aside.
- Separate the white and green parts of the green onions. Finely chop the white parts, then cut green parts into 1-inch sections. Set aside.
- Heat 1 tablespoon of grapeseed oil in a large skillet over medium heat. Add the tofu cubes and season with salt and pepper. Cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides. Transfer the tofu cubes to a paper towel-lined plate.
- Add the remaining 2 tablespoons of grapeseed oil and 1 teaspoon of sesame oil to the skillet. Raise the heat to medium-high. Add the white parts of the green onions, garlic, ginger and bell pepper. Stir-fry for 2 minutes. Add the napa cabbage and continue to stir-fry until wilted, about 1 minute. Sprinkle with curry powder and turmeric. Stir fry another 30 seconds, until fragrant. Add the noodles and soy sauce. Stir fry 1 minute more, using a fork to separate noodles. Add the cilantro, remaining green onions and tofu cubes. Use a fork to distribute ingredients evenly and season with additional salt and pepper, if desired.
- Remove from heat. Divide the noodles onto plates and serve.
Notes
- For a less spicy version, replace some or all of the Madras curry powder with a milder curry powder. For a spicier version, add a few teaspoonfuls of Asian chili paste.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
24g
(8%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Sodium
596mg
(25%)
Potassium
499mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1330IU
(27%)
Vitamin C
57mg
(63%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 596mg | 25% |
| Potassium | 499mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 57mg | 63% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
