Vegan Singapore Noodles with Tofu (Gluten-Free)
Featuring scrambled tofu, curry powder, and aromatics, these vegan Singapore noodles are a delicious twist on a Chinese takeaway classic.
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Cooking tools:
- Wok
- Pan
- Stove
- Mixing bowl
- Colander
- Fork
- Potato masher
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
Ingredients
- 4 oz (120 g) vermicelli rice noodles
- 2 tablespoons sesame oil ((divided))
- 8 oz (225 g) extra-firm tofu, drained
- 1½ tablespoons medium curry powder ((divided))
- 4 spring onions, julienned
- 1 medium carrot, julienned
- 1 red pepper, deseeded and julienned
- One handful (75 g) mangetout, julienned
- 3 garlic cloves, finely chopped
- 2 tablespoons tamari or soy sauce
- 1 tablespoon agave syrup or maple syrup
- ½ teaspoon turmeric
- Juice of 1 lime
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