Singapore noodles with tofu

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• Jen_Atkinson

  01 August 2012

  Jen_Atkinson commented on this recipe

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

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• Eleanor

  05 August 2012

  Eleanor rated and commented on this recipe

  

  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!

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• Nastonia

  04 April 2013

  Nastonia rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian, Super healthy

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

PER SERVING

391 kcalories, protein 12g, carbohydrate 57g, fat 15 g, saturated fat 9g, fibre 4g, sugar 11g, salt 0.99 g

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