Singapore Noodles are a favorite Asian street food gone international. We typically enjoy this recipe from a friend with just vegetables and noodles. But with tofu on our mind, we decided to add some to the dish for a little protein and a little practice.
We are exploring different methods of preparing tofu, it is one ingredient we don't cook with often. Meatless Monday meals are a good excuse to explore new possibilities. Along with our Singapore Noodle recipe, we decided to fry some tofu up.
follow the jump to find suggestions for fried tofu prep and Singapore Noodle recipe
Fried Tofu Tofu can be deep fried or pan fried. We choose to pan fry the tofu; less mess, less oil, and less clean up. We used one pan to fry the tofu and to stir fry the the noodles. Ingredients: 1 block firm tofu (Note: use non GMO tofu) 2 Tablespoons peanut or vegetable oil-for frying 1/8 cup coating: cornstarch OR potato starch OR nutritional yeast Seasoning (if desired)- 2 teaspoons garlic powder + 1/2 teaspoon cayenne + salt and pepper Fry the tofu naked or coated.
1. Drain the tofu and pat dry. (Moisture+ hot oil=splat!)
2. Cut the block of tofu into 1/2 inch cubes:
Slice the block into1/2 inch pieces, slice each piece into 1/2 inch strips, cube the strips.
3. In a medium bowl, stir the coating (if using) with the seasoning. Add the tofu and toss to coat.
3. Heat a wok or large saute pan on medium high heat. Add the oil to the hot pan. When the oil is hot (not smoking), gently slide the tofu cubes into the pan and fry until golden brown. Fry the first side 3-4 minutes, stir to turn and fry second side 3-4 minutes.
4. With a slotted spoon remove the tofu to a bowl.
5. Discard any burnt bits left in the oil.
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Singapore Noodles-serves 4-6
1/2 cup vegetable broth
3 Tablespoons low sodium soy sauce
1/2 teaspoon sugar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4-6 cloves garlic, minced
1 Tablespoon ginger root, peeled and minced
4 teaspoons Sun brand curry powder*
2 cups red onion, thinly sliced
2 cups red bell pepper, thinly sliced
4 cups Napa cabbage, ribs removed, thinly sliced
8 oz thin rice noodles
1. Place rice noodles in a large bowl. Add boiling water to cover. Soften noodles in water 8-10 minutes. Drain
2. In a small bowl, whisk together vegetable broth, soy sauce, sugar, sea salt and freshly ground black pepper. Set aside.
3. Over medium high heat, reheat the wok or pan used to fry tofu. Refresh the oil if necessary.
4. When the oil is hot (not smoking), add the ginger, garlic and curry powder.
Stir fry until fragrant. (8-10 seconds)
5. Add red onion to the pan, stir fry 1 minute.
6. Add red bell pepper to the pan, stir fry 1 minute.
7. Add Napa cabbage and stir fry just until cabbage begins to wilt. (Vegetables will be slightly soft)
8. Add the soy-broth mixture and noodles to the pan.
9. Using two forks or tongs, gently toss the noodles with the vegetables until combined.
10. Remove from the heat, place noodles in a serving bowl, top with stir fried tofu.
*The quality of the curry powder will determine the flavor of the dish.
Find at an Asian market or Indian grocer.
Using curry powder that has been sitting in your cupboard for a year=disappointing dish!