Singapore-Style Yellow Curry Rice Noodles with Tofu Recipe

Name: Singapore-Style Yellow Curry Rice Noodles with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 16-ounce tub firm or extra-firm tofu; 1/4 cup reduced-sodium soy sauce; 1 teaspoon natural granulated sugar; 1 to 2 teaspoons good-quality curry powder; 1 to 2 teaspoons grated fresh or jarred ginger; 1/4 cup vegetable stock, dry white wine, or water; 8 ounces rice-stick noodles; 1 tablespoon olive oil; 1 teaspoon dark sesame oil; 1 large onion, quartered and thinly sliced; 2 garlic cloves, minced; 1 large carrot, cut into thick 2-inch-long sticks; 1 red bell pepper, cut into narrow 2-inch-long strips; 1 green bell pepper, cut to match red pepper; 1 cup frozen green peas, thawed

Servings: persons

One 16-ounce tub firm or extra-firm tofu
1/4 cup reduced-sodium soy sauce
1 teaspoon natural granulated sugar
1 to 2 teaspoons good-quality curry powder
1 to 2 teaspoons grated fresh or jarred ginger
1/4 cup vegetable stock, dry white wine, or water
8 ounces rice-stick noodles
1 tablespoon olive oil
1 teaspoon dark sesame oil
1 large onion, quartered and thinly sliced
2 garlic cloves, minced
1 large carrot, cut into thick 2-inch-long sticks
1 red bell pepper, cut into narrow 2-inch-long strips
1 green bell pepper, cut to match red pepper
1 cup frozen green peas, thawed

1
Cut the tofu into 1/4-inch-thick slices.
2
Blot well between clean tea towels or several layers of paper towels.
3
Cut into narrow strips and set aside.
4
Combine the ingredients for the sauce in a small bowl, stir together, and set aside until needed.
5
In a large saucepan or heatproof dish, cover the rice noodles with very hot water.
6
Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain.
7
Cut the noodles in several directions to shorten (kitchen shears work well for this).
8
Meanwhile, heat the olive and sesame oils in a stir-fry pan.
9
Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes.
10
Add the bell peppers and tofu strips and stir-fry 3 to 4 minutes longer.
11
Add the cooked noodles to the pan along with the peas and sauce.
12
Toss quickly and stir-fry just until everything is heated through.
13
Serve at once.
14
This is a quick but very hands-on dish, so I suggest simple, recipe-free accompaniments.
15
Steamed broccoli or corn on the cob is good with this.
16
Choose one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
17
Calories: 490
18
Total Fat: 15g
19
Protein: 27g
20
Carbohydrates: 66g
21
Fiber: 7g
22
Sodium: 625mg

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: One 16-ounce tub firm or extra-firm tofu, 1/4 cup reduced-sodium soy sauce, 1 teaspoon natural granulated sugar, 1 to 2 teaspoons good-quality curry powder, and more.

Yes, Singapore-Style Yellow Curry Rice Noodles with Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore-Style Yellow Curry Rice Noodles with Tofu

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