Singapore noodles with curried tofu
Thin rice vermicelli/rice noodles flavored with curried spices and mixed with crunchy veggies along with curried tofu!
Who does not like noodles? I know my husband and I like them A LOT! My kids like them too, therefore it makes things a little easier in my household since you can fix up noodles so many different ways! Like this Singapore noodles, they are so flavorful due to curried flavors and also nourishing due to lots of veggies including edamame and curried tofu added to it! It is also a good dish to prepare ahead of time. If you have sliced veggies, crispy curried tofu and boiled vermicelli ready ahead of time, it is just a matter of putting everything together to make a perfect meal within minutes!
This vegan, gluten-free, plant-based meal is very comforting and easy to make. Hope you like it as much we do!
Happy and Healthy Eating!
Singapore noodles with curried tofu
Ingredients
Curried Tofu
- 14 oz Firm Tofu
- 2 tsp Curry Powder
- 1 tsp Fresh Lime Juice
- 2 tbsp Peanut Oil
Curried Veggies
- 1 cup Sliced Sweet Onions
- 1 cup Sliced Carrots
- 1 cup Sliced Green Pepper
- 1 cup Boiled Edamame
- 2 tbsp Peanut Oil
- 1 tsp Salt
- 1 tsp Lime Juice
- 1 tsp Curry Powder
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
Noodles
- 2 tbsp Peanut Oil
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 1 Sliced Hot Red Chili Peppers use 2 chilis for more heat
- 8 oz Rice Vermicelli or thin rice noodles
- 2 tbsp Soy Sauce
- 2 tsp Curry Powder
- ½ tsp Turmeric Powder
- 1 tbsp Maple Syrup
- ½ cup Vegetable Broth
- 2 tsp Gochujang Paste or Sriracha sauce
- 1 tsp Salt
- ½ cup Chopped Scallions
- ½ cup Chopped Cilantro
- 1 tbsp Lime Juice
Instructions
- Prepare rice vermicelli as per package instruction and keep them aside. Try to get rid of as much water as possible by placing prepared vermicelli on paper towel for 10-15 minutes. If they are too long and tangly, cut them with food scissors.
Prepare Tofu
- Wrap tofu in couple of paper towels. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the tofu is squeezed out, cut it into cubes and carefully coat it with 2 tsp of curry powder and pinch of salt. Keep the coated tofu in the fridge for at least couple of hours.
- After at-least couple of hours of marinating tofu, heat 2 tbsp of peanut oil in a wide pan and saute tofu on medium heat until light brown and crispy. Once ready, add lime juice and mix it well. Take it out of the pan and keep it aside.
Prepare Veggies
- Heat 2 tbsp of peanut oil in the same wide pan. Saute grated ginger and minced garlic on low heat until raw smell of garlic is gone.
- Add sliced onions, carrots and bell peppers. Saute them on high heat for 3-4 minutes or until they seem somewhat cooked but still crunchy.
- Add curry powder, salt, and lime juice to the veggies. Mix it well. Add boiled edamame to the veggies, mix it well. Take the curried veggie mis out of the pan and keep it aside.
Prepare Noodles
- Mix vegetable broth (or water), curry powder, soy sauce, turmeric, gochujang paste, salt and maple syrup in a bowl. Mix it well so there are no lumps in it. Keep it aside.
- Heat 2 tbsp of peanut oil and saute grated ginger, minced garlic and sliced hot red chilis until the raw smell of garlic is gone.
- Add prepared rice vermicelli to the pan and mix it well. Keep sauteing vermicelli for couple of minutes.
- Add the broth (water) and sauce mix to the vermicelli and mix it well.
- Add prepared curried tofu and curried veggies to the vermicelli and mix it well. Cook for couple fo minutes.
- Add lime juice, chopped scallions and cilantro, mix it well. Serve it hot!
