Vegan Singapore Noodles with Tofu

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!

Course Main Course

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 556

Author Elizabeth

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

Inspired by Recipe Tin Eats

Nutrition