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This recipe makes a lot, so it’s great for busy times like this pre-holiday week. The leftovers reheat really well, so I’ve got meals ready to go for a few days, at least. As with anything fried, the tofu doesn’t stay crispy upon reheating, but the flavor is so great that I don’t really even care. The noodles stay moist and flavorful, so it’s all good.

If you don’t want to do tofu, you could scramble 4-6 eggs in their place, or do both! And of course meat or shrimp are always options as well. Whether it’s tofu, eggs, meat, or shrimp, make sure to sauté your protein first, remove it from the skillet, then add it back in at the end. This does two things: it leaves room in the skillet so that everything stir fries properly and it prevents those proteins from over cooking.

These Singapore Noodles with Crispy Tofu have a bold flavor and vibrant colors thanks to shredded vegetables and a bright curry sauce.

  • 14 oz firm or extra firm tofu 
  • Pinch of salt
  • 2 Tbsp cornstarch 
  • 1.5 Tbsp cooking oil
  • 1/4 cup soy sauce 
  • 1 Tbsp toasted sesame oil 
  • 1 Tbsp Sriracha 
  • 1 Tbsp rice vinegar 
  • 2 Tbsp mild curry powder* 
  • 8 oz rice vermicelli or rice sticks 
  • 1.5 Tbsp cooking oil 
  • 2 cloves garlic 
  • 1 Tbsp grated fresh ginger 
  • 4 green onions, divided
  • 9 oz bag shredded cabbage and carrots
  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.
  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.
  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.
  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.
  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.
  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.
*The sauce is fairly spicy from the sriracha, so be aware that if you use spicy curry powder, the dish will be extremely spicy.

Recipe Adapted : SINGAPORE NOODLES WITH CRISPY TOFU @ budgetbytes

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