Singapore Noodles With Tofu
This vibrant and flavorful tofu noodle stir-fry is a quick and satisfying meal that combines tender rice noodles with crispy tofu and a colorful array of vegetables. With a perfect balance of savory and spicy flavors, this dish is sure to become a favorite in your weeknight dinner rotation. Serve garnished with fresh coriander and a squeeze of lime for a delicious finishing touch.
— Constant Cookbook
Ingredients
- 100g fine rice noodles
- 140g firm tofu
- 2 tbsp sunflower oil
- 3 spring onions , shredded
- 1 small chunk fresh root ginger , finely chopped
- 1 red pepper , thinly sliced
- 100g mangetout
- 100g beansprouts
- 1 tsp tikka masala paste
- 2 tsp reduced-salt soy sauce
- 1 tbsp sweet chilli sauce
- roughly chopped coriander and lime wedges, to serve
Instructions
- Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
- Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
- Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 391 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.99 milligram of sodium
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