Singapore noodles with tofu

Singapore noodles with tofu

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(23 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
391
protein
12g
carbs
57g
fat
15g
saturates
9g
fibre
4g
sugar
11g
salt
0.99g

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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, June 2009

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Comments

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CillaNeo's picture
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This wasn't too great. Maybe I cooked it wrong?

I doubled the recipe for the sauce and marinated the tofu, but it was still very bland, wont be making again.

nastonia's picture
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Very nice dish, used madras paste which is slightly hotter & no need to snip the noodles just break them up before putting in the boiled water(if using dry noodles) never eaten tofu before but it tasted ok mixed with the sauce, will make this again as I love Chinese style food & it was so quick to make

butterfly1990's picture
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This was delicious!

After reading the reviews (and seeing what was in my cupboard!) I made a couple substitutions.

The most important thing is you drain the tofu then wrap in kitchen paper, place a plate on it and then place another plate on top with a heavy pan or jug on it and leave for about 15 minutes. This will firm up the tofu and mean it takes up the flavour of the sauce better.
Then I doubled the sauce ingredient (added a garlic clove as well) and marinaded the tofu in it for 30 minutes before frying. This will really improve the flavour.
Apart from that I just swapped pak choi for the bean sprouts and used egg noodles (cos that's what I had in).

It's worth the extra time to marinade and properly drain the tofu. Even my tofu hating mum really enjoyed it!

jenniferatkinson's picture

Lovely this, will make it again. Cooking for two meat eaters is tricky, but they both loved this. Crunchy tofu is always a winner!

maartjevdm's picture
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this dish is ok, but not great. I also marinated the tofu for about a hour in the sauce, and I doubled the ingredients for the sauce. I think it would be very bland if one does not do this. I also added some garlic and seasoned a bit more after serving with chili sauce

kyrawippich's picture
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I cooked the vegetables as the instructions said (marinated the tofu, though, with garlic, sweet chili sauce, soy sauce and oyster sauce) and this healthy mix in pitas. After some additional sweet chili sauce and soy sauce the guests all loved it!

munchymaria's picture
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Delicious but much better with chicken ! Really lovely ans is easy !!!!!

munchymaria's picture
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Delicious but much better with chicken ! Really lovely ans is easy !!!!!

sk_croucher's picture
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Delicious and great for a quick weeknight dinner.

karlotoff's picture
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It looked great but was pretty bland. I will try adding double the sauce next time!

carols5523's picture
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Yummy! I too marinated the tofu for an hour or so, as I find it rather bland. Used ginger, garlic, lime juice, soy sauce and rice wine. Then just followed the rest of the recipe. I just love singapore noodles and am enchanated with the sauce recipe... will re-adapt with all sorts of things, thanks.

sridurga's picture

I'm Singaporean so this is a tad bit too bland for me.

I would add in some sambal oelek instead of the sweet chilli sauce(if you can get them in stores) or substitute it with any sort of chilli-based paste like harissa or thai red curry paste.

Singaporean food is all about fusion i'm not surprised to see the tikka masala here.

Cheers!

dancingbunny's picture
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Didn't really work for me unfortunately. It was ok, but the balance of flavours wasn't that good. I wonder why tikka masala paste is an ingredient here anyway, I didn't feel it went that well with all the thai flavours. If I ever made it again I would use red thai curry paste.

josephina86's picture
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This really didn't do it for me. It wasn't disgusting, but it didn't really have a lot of flavour despite the sauces. I also wasn't sure whether to use dipping style sweet chilli sauce or stir fry style? I did like the nice soft tofu though so will try another recipe.

mandagraham's picture

I was looking for an interesting new sauce, this was great. Thanks!

mandinga's picture
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Very nice - I marinated the tofu in the curry/soy/chilli mix for half an hour before frying which tasted fantastic.

8caroline's picture
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really easy and quick, very tasty and healthy would reccomend

sheepy47's picture
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Light and tasty and really easy to make. I used wheat noodles instead of rice noodles. Tasted better than most noodle dishes I have got in a restaurant.

stephaniecave's picture
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I made this last night, and it was absolutely divine, and I am not a vegetarian! I had marinted the tofu in Teriyaki Sauce all day long, and then I sauted the tofu first in a few sprays of 'mild and light olive oil spray' (am trying to watch the calories), and I had to keep turning all the pieces of tofu until they were crispy and golden brown on all sides...then I took them out and rested them on kitchen towel while I cooked the rest of the stir fry. I also used the straight to wok noodle variety, for quickness. The sauce was gorgeous - like a cross between a curry and a chinese - it was hot and spicy, but sweet and salty too, and the lime added the sourness, It was quick, and easy to make. An absolute winner!

Frantic Flapjack's picture
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This was quick, easy and tasty although I did substitute the tofu for paneer as no-one in our family likes tofu.

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