singapore noodles with pan-fried tofu

By blum099

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
• 1/2 teaspoon turmeric
• 2 tablespoons soy sauce
• 1/4 cup finely chopped fresh cilantro

Details

Preparation time 10mins
Cooking time 30mins
Adapted from ohmyveggies.com

Preparation

Step 1

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.