SINGAPORE NOODLES WITH CRISPY TOFU

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I was yearning a stir fry with these mushy little rice noodles and a salty, spicy, curry primarily founded sauce this week, so I revisited my unique recipe for Singapore Noodles, higher the curry powder (because I needed FLA-VOR), threw in some crispy pan fried tofu, and a bag of Slaw mix. <— That’s me being too exhausted from vacation insanity to cut my very own veggies, however the rate wasn’t bad and now I don’t have leftover cabbage and carrots to contend with! The end end effect was a vast batch of scrumptious Singapore Noodles with Crispy Tofu that has tempted me for lunch, dinner, and overdue evening time noshing periods ever since.



INGREDIENTS
CRISPY TOFU

  • 14 oz agency or additional agency tofu ($1.49)
  • Pinch of salt ($0.02)
  • 2 Tbsp cornstarch ($0.08)
  • 1.5 Tbsp cooking oil ($0.03)

STIR FRY SAUCE

  • 1/4 cup soy sauce ($0.20)
  • 1 Tbsp toasted sesame oil ($0.33)
  • 1 Tbsp Sriracha ($0.05)
  • 1 Tbsp rice vinegar ($0.11)
  • 2 Tbsp slight curry powder* ($0.30)

STIR FRY

  • 8 oz rice vermicelli or rice sticks ($2.99)
  • 1.5 Tbsp cooking oil ($0.03)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp grated recent ginger ($0.10)
  • 4 inexperienced onions, divided ($0.20)
  • 9 oz bag shredded cabbage and carrots ($1.99)

INSTRUCTIONS

  • Remove the tofu from the package deal deal and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu among NULL reducing forums or plates, and region one thing heavy on ideal (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the extra moisture.
  • While the tofu is pressing, train the stir fry sauce. In a small bowl, stir collectively the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
  • Place the rice noodles in a casserole dish or extensive bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or till soft. Drain the noodles in a colander and set them apart till needed.
  • Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over ideal and gently toss till the cubes are coated.
  • Heat a extensive skillet over medium heat. Once hot, upload one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and train dinner till golden brown and crispy on all sides. Remove the tofu from the skillet.
  • While the tofu is cooking, mince the garlic and grate the ginger. Slice the inexperienced onions, separating the white ends from the inexperienced ends.
  • After elimination the tofu from the skillet, upload a little of additional cooking oil alongside with the ginger, garlic, and the white ends of the sliced inexperienced onions. Sauté for about one minute, or simply till they start to soften.
  • Add the bag of shredded cabbage and carrots and hold to sauté for about one minute more. Only sauté the cabbage till it seems to be like it is simply delivery to wilt.
  • Add the tired rice noodles, keen sauce, and fried tofu cubes again to the skillet. Carefully stir and toss the contents of the skillet till everything is blended and coated with sauce. Turn off the warmth and sprinkle the inexperienced ends of the inexperienced onions over top.

MEAL PREP YOUR SINGAPORE NOODLES WITH CRISPY TOFU
This recipe makes a LOT, so it’s fine for busy occasions like this pre-holiday week. The leftovers reheat actually well, so I’ve got food capable to move for simply a couple of days, at least. As with one thing fried, the tofu doesn’t reside crispy upon reheating, however the style is so fine that I don’t actually even care. The noodles reside moist and flavorful, so it’s all good.

ALTERNATIVES TO CRISPY TOFU
If you don’t desire to do tofu on your Singapore Noodles, you might scramble 4-6 eggs of their place, or do both! And needless to say meat or shrimp are at all times strategies as well. Whether it’s tofu, eggs, meat, or shrimp, make certain to sauté your protein first, take away it from the skillet, then upload it again in on the end. This does NULL things: it leaves room within the skillet so that everything stir fries nicely and it prevents these proteins from over cooking.


NOTES
*The sauce is quite spicy from the sriracha, so observe that in case you use spicy curry powder, the dish can be super spicy.