Singapore Noodles with Tofu

Singapore Noodles with Tofu

Food Network Magazine

8            ounces thin rice noodles

1/4         cup vegetable oil

1            14-oz. package firm tofu, cut into 1/2” cubes

Kosher salt

4            scallions, cut into 2-inch pieces

2            stalks celery, thinly sliced

2            tablespoons Madras curry powder

3            tablespoons soy sauce

1/2         cup low-sodium vegetable broth

Juice of 1/2 lime plus wedges for serving

1            cup mung bean sprouts

***Add more liquid if you like a soupier dish.

Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes.  Drain and rinse under cold water; set aside.

Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat.  Add he tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes.  Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt.  Add 1 more tablespoon vegetable oil, the scallions celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes.  Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute.  Transfer the tofu and vegetables to a bowl.

Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet.  Add the drained noodles and cook, tossing, until they turn yellow, 1-2 minutes.  Add the tofu mixture, soy sauce and vegetable broth and cook, tossing, until most of the liquid evaporates, 1-2 minutes.  Stir in the lime juice and season with salt.  Top each serving with the bean sprouts and serve with lime wedges.