Singapore Noodles with Crispy Tofu
Ingredients
Crispy Tofu
-
14
oz
firm or extra firm tofu
-
a pinch
salt
-
2
Tbsp
cornstarch
-
1.5
Tbsp
cooking oil
Stir Fry Sauce
-
¼
cup
soy sauce
-
1
Tbsp
toasted sesame oil
-
1
Tbsp
Sriracha
-
1
Tbsp
rice vinegar
-
2
Tbsp
mild curry powder
Stir Fry
-
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
shredded cabbage and carrots
Instructions
- Press the tofu to remove excess moisture for about 30 minutes.
- Prepare the stir fry sauce by mixing soy sauce, sesame oil, sriracha, rice vinegar, and curry powder in a bowl.
- Soak the rice noodles in boiling water for about 5 minutes until soft, then drain.
- Cut the pressed tofu into small cubes, season with salt, and coat with cornstarch.
- Heat oil in a skillet and fry the tofu until golden brown and crispy, then remove from the skillet.
- Sauté garlic, ginger, and the white parts of the green onions in the skillet for about a minute.
- Add the shredded cabbage and carrots, sautéing until just wilted.
- Combine the drained noodles, stir fry sauce, and crispy tofu in the skillet, tossing to mix well.
- Garnish with the green parts of the green onions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
328
Total fat
13.22g
Total carbohydrates
41.73g
Total protein
11.72g
Sodium
769.95mg
Cholesterol
0mg
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