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Singapore Noodles with Crispy Tofu
These Singapore Noodles with Crispy Tofu have a bold flavor and vibrant colors thanks to shredded vegetables and a bright curry sauce.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●cutting board
- ●bowl
- ●colander
- ●casserole dish
- ●skillet
📝 Preparation Steps
1
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.
2
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.
Sriracha ($0.05)1 Tbsprice vinegar ($0.11)1 Tbsp
3
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.
4
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.
Pinch of salt ($0.02)cornstarch ($0.08)2 Tbsp
5
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.
cooking oil ($0.03)1.5 Tbspcornstarch ($0.08)2 Tbsp
6
While the tofu is cooking, mince the garlic and grate the ginger. Slice the green onions, separating the white ends from the green ends.
garlic ($0.16)2 cloves
7
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.
cooking oil ($0.03)1.5 Tbspgarlic ($0.16)2 cloves
8
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.
9
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.
Nutrition Facts
calories
328.48 kcal
fat Content
13.22 g
serving Size
1 Serving
fiber Content
4.58 g
sodium Content
769.95 mg
protein Content
11.72 g
carbohydrate Content
41.73 g
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