Singapore noodles

By Jody

Ingredients

• For the tofu:
• 1/2 block extra-firm tofu (about 175g)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• For the noodles:
• 225 g rice vermicelli noodles
• 1 tablespoon light oil (such as canola or peanut oil)
• 2 1/2 cups sugar snap peas or snow peas
• 2 medium carrots , peeled and sliced
• 1 red pepper , sliced
• 1/2 yellow onion , thinly sliced
• 3 cloves garlic , minced
• 1 inch piece fresh ginger , minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 3 green onions , chopped
• 2 cups bean sprouts
• 2 tablespoons soy sauce (or to taste)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

To Make the Chewy Tofu Bites: Preheat oven to 325F (170C). Lightly grease a baking pan and set aside.

Cut the tofu into small cubes. Toss the tofu with soy sauce and sesame oil. Spread the tofu onto the pan with any remaining marinade so the cubes aren't touching each other. Bake for 30 to 40 minutes, stopping to toss around every now and then, until the tofu is browned and chewy.
To Make the Vegan Singapore Noodles: Prepare the noodles according to the package directions so they are al dente (they will finish cooking in the pan).

Heat the oil in a wok or in your largest skillet over high heat. Add the peas, carrots, red pepper, and onion. Adjust heat as needed and stir often until the veggies have softened but are not completely cooked yet. About 5 minutes.

Add the garlic, ginger, curry powder, and turmeric, and toss to combine and cook for about 1 – 2 minutes more.

Add in the noodles and toss well to evenly coat and cook about 2-5 minutes more, until everything is evenly coated and the noodles are heated through. Stir in the tofu, green onions, and bean sprouts, and soy sauce and toss well for about 1 minute. Remove from heat and enjoy your Vegan Singapore Noodles!