Vegan Singapore Noodles with Tofu are a vegan twist on classic Singapore noodles. With bold curry flavor, tons of veggies, and protein from the tofu. This noodle dish is perfect for weeknight dinner!
Welcome back to another episode of my unofficial series: recipes that aren't teriyaki tofu.
I eat teriyaki multiple times a week, and this little series is my attempt to broaden my horizons.
On the menu today: Singapore noodles. A dish usually made with pork or shrimp. But I swapped in some tofu, and vegan egg, for a totally plant-based take.
Jump to:
What Are Singapore Noodles?
Despite the name, Singapore noodles are not from Singapore. They're actually a Chinese takeout dish made with rice noodles, curry powder, vegetables, and usually shrimp or pork. The dish is known for its bright yellow color and slightly spicy flavor from curry seasoning.
My vegan version keeps the signature curry flavor but swaps in tofu, so you get all the protein!
Why You'll Love these Vegan Singapore Noodles with Tofu
- Dietary needs - this recipe is totally plant-based! You can easily swap soy sauce for tamari or liquid aminos, for a gluten-free version. I also list oil-free instructions, and use only a bit of agave/maple syrup. No refined sugars!
- Better Than Takeout - tons of flavor, fresh veggies, and totally plant-based
- Customizable - try a different protein or add your favorite veggies. Great for using whatever is left in your fridge!
- Balanced Meal - carbs, veggies, and plant-based protein in one bowl
- Meal Prep Ready - reheats well for lunches
Ingredient Notes & Substitutions
Sauce
- Soy Sauce: for some salty flavor. If you are gluten-free, use tamari or liquid aminos
- White Grape Juice & Vegetable Broth: I used a combination of white grape juice and veggie broth in place of Chinese cooking wine. If you have Chinese cooking wine on hand, feel free to use!
- Rice Vinegar: you can sub apple cider vinegar
- Agave or Maple Syrup
- Curry Powder
- White or Black Pepper: if you have white pepper on hand, use it - it's just slightly more delicate than black pepper. If not, feel free to use black pepper.
- Toasted Sesame Oil: if you'd like to keep this recipe oil-free, you can add some tahini instead
Stir Fry
- Rice Vermicelli: these are thin rice noodles you can find in the Asian section of the grocery store or at any Asian market. You can pre-soak the noodles, but I like to just do a quick boil to save time
- Extra Virgin Olive Oil: optional, to cook the tofu
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is. Feel free to also use tempeh or seitan (my seitan chicken would be great here!)
- Just Egg: optional, but egg is traditional in Singapore noodles
- Napa Cabbage: I highly recommend nappa cabbage here over regular green cabbage, but if you can't find napa, green is a good sub
- Veggies: scallions, yellow onion, carrot, bell pepper - these are what I recommend but feel free to add in your own favorites. Or use a frozen stir-fry blend
- Garlic
- Ginger
- Dried Chili Peppers: optional - these add a nice heat to the dish. Omit or reduce for a more mild dish
Step-By-Step Instructions
Step 1. In a small bowl whisk together the sauce ingredients. Set aside.
Step 2. Bring a pot of salted water to a boil. Cook the noodles according to the package directions (usually a 4-5 minute boil time). Drain and rinse well with cold water. Set aside.
Step 3. In a large skillet over medium high heat, heat the olive oil, if using. Add the tofu and cook, stirring occasionally, for 5-7 minutes, until golden brown. Remove from the pan and set aside.
Step 4. If using, add the Just Egg to the pan and cook for 5 minutes, until cooked through. Remove from the pan and set aside.
Step 5. Add the onion and bell pepper to the skillet. Cook, stirring occasionally, for 2-3 minutes to soften, then add the carrot, cabbage, chili peppers, garlic, and ginger. Cook another 2-3 minutes.
Step 6. Add the tofu, eggs, noodles, and sauce to the pan. Toss well and cook another 1-2 minutes.
Step 7. Serve garnished with more scallions.
FAQ & Expert Tips
Singapore noodles are typically mild to moderately spiced from curry powder and chilis. I used several dried chilis in my recipe to create a medium spice - as someone who doesn't really like spice I was still happy with the spice level of the dish.
Look for thin rice vermicelli noodles. You can find them in the Asian section of the grocery store. If you can't find vermicelli, use any other variety of rice noodle.
Store leftovers in an airtight container for up to a week.
Recipe Prayer
Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Singapore Noodles with Tofu
Ingredients
Sauce
- ¼ Cup Soy Sauce
- ¼ Cup White Grape Juice
- ¼ Cup Vegetable Broth
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Agave or Maple Syrup
- 2 Tablespoons Curry Powder
- ½ Teaspoon White or Black Pepper
- ½ Teaspoon Toasted Sesame Oil optional
Stir Fry
- 8 Ounces Rice Vermicelli can pre-soak, but I like to boil to save time
- 1 Tablespoon Extra Virgin Olive Oil optional
- 1 16 Ounce Block Super Firm Tofu cubed
- ½ Cup Just Egg optional
- 3 Cups Shredded Napa Cabbage this is about ¼ of a large cabbage
- 1 Bunch Scallions sliced, plus more for garnish
- 1 Medium Yellow Onion sliced
- 1 Large Carrot julienned or sliced
- 1 Medium Red Bell Pepper sliced into bite sized pieces
- 8 Cloves Garlic minced
- ½" Piece Ginger grated
- 3 Dried Chili Peppers optional
Instructions
- In a small bowl whisk together the sauce ingredients. Set aside.
- Bring a pot of salted water to a boil. Cook the noodles according to the package directions (usually a 4-5 minute boil time). Drain and rinse well with cold water. Set aside.
- In a large skillet over medium high heat, heat the olive oil, if using. Add the tofu and cook, stirring occasionally, for 5-7 minutes, until golden brown. Remove from the pan and set aside.
- If using, add the Just Egg to the pan and cook for 5 minutes, until cooked through. Remove from the pan and set aside.
- Add the onion and bell pepper to the skillet. Cook, stirring occasionally, for 2-3 minutes to soften, then add the carrot, cabbage, chili peppers, garlic, and ginger. Cook another 2-3 minutes.
- Add the tofu, eggs, noodles, and sauce to the pan. Toss well and cook another 1-2 minutes.
- Serve garnished with more scallions.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments