How spicy do you like your Asian dishes? This is a question only you can answer before you make this yummy vegan noodle recipe.
If you really like it hot then stick with the Madras curry. Otherwise you can substitute a milder curry to fit your taste profile. This is such a delicious recipe so try it and enjoy!
Vegan Singapore Noodles With Fried Tofu
8 oz rice vermicelli noodles
4 medium green onions
3 tbsp grape seed oil
A pound of extra firm tofu, drained and pressed, cut into 1″ cubes
Salt and pepper
1 tsp toasted sesame oil
3 minced garlic cloves
2 tsp fresh ginger, grated
Medium red bell pepper cut in thin strips
3 C shredded cabbage
2 tbsp Madras curry powder
(use a milder curry if you don’t like it so spicy)
1/2 tsp turmeric
2 tbsp soy sauce
1/4 C cilantro chopped fine
In a large pot bring water to boil, remove from heat.
Soak noodles in water for about 3 mins, or to al dente
Strain noodles and rinse then in cold water, set aside.
Remove the white part of the green onions and separate
Chop the white part fine, chop the green part into 3/4 inch sections
In a large skillet, heat 1 tbsp grapes eed oil on medium heat.
Add the tofu then season with salt and pepper to your liking.
Cook for approximately 12 minutes making sure to brown on all sides.
Place cubes on a plate lined with a paper towel.
Put 2 tbsp grapeseed oil and 1 tsp sesame oil in the skillet on med/high heat.
Add the green onion (white parts only), garlic, ginger, and bell pepper and stir fry for 2 minutes.
Add cabbage, and continue until wilted.
Add curry and tumeric for 30 seconds until fragrant.
And noodles and sauce and stir fru 1 minutes. Use for to separate noodles.
Add the remaining ingredients and mix well. Add more salt if needed.
Remove and serve.