Vegan Singapore Noodles

I made this today and it was yuuuuummy! Made it with broccoli, mushroom, and carrots since that’s all I had plus the tofu, garlic, and green onions and it satisfied my noodles craving. Thank you for the recipe, I’ll be saving this one for future use :)

This was so simple and tasty. I loved the tofu cubes, perfect for throwing on salads as well

I also had a question about the tofu kinds. I know this recipe calls for extra firm tofu (and that's what I used), but recently our local Wally world (I am in USA) started carrying the super firm sprouted tofu. I wanted to ask if you have had any experience with super firm sprouted tofu, but just now I stumbled on a link in one of your comments elsewhere where you point to the tofu you use. Lo and behold, your Canadian extra firm tofu looks the same in terms of nutrition per serving size as our super firm sprouted tofu! https://www.walmart.com/ip/Nasoya-Organic-Sprouted-Super-Firm-Tofu-16-oz-Pack/134768563

Our extra firm tofu typically has much less fat, but also fewer protein grams per the same serving size; just 1 example of 1 brand here: https://www.walmart.com/ip/Nasoya-Extra-Firm-Organic-Tofu-14-oz/10898817

Looking at the tofu you posted the link to, I also now understand how some reviews say that the tofu marinade was not enough for a block of tofu... It looks like your blocks are quite a bit smaller! I will totally make more marinade for a block of tofu from now on.

Thank you for all you do, Sam!!!

Wow! I was about to make the same old stir fry with kung pao sauce but something made me look up what noodle dishes you have on the site, and I stumbled upon this recipe. The drier factor (different from a typical brown sauce stir fry that I like) was very intriguing and I said, change of dinner plans! I didn't have the exact vegetables, but as mentioned for recipe variations, I used up veggies that I did have (a bag of frozen peppers and onion, fresh mushrooms, 1 carrot and some fresh purple onion). For pasta, I used konjac shirataki angel hair noodles (since they tend to be very long, I typically just cut them up more or less into thirds with scissors). I also made the tofu bites for this dish, but my extra firm tofu was pressed, as I already had a block of tofu, just hanging out in the fridge in the tofu press.

Our dinner was nothing short of scrumptious! The curry and turmeric flavors went so well together! As far as the sauciness, there was just enough liquid from the mushrooms and the frozen veggies, and of course from the added say sauce (I actually used the No Soy soy sauce this time) that the dish was absolutely not dry and everything was nicely coated in the liquid. The yellow noodles were fun to look at (and of course eat!!!). Both my boyfriend and I went back for full size seconds! And we still had leftovers!

I liked the baked tofu cubes but it seems to me that personally i prefer the irregular small chunks so next time I'll just crumble the tofu with my hands and see how that goes with the dish. Save the cutting board and the knife, lol. Another thing we tried last night was to sprinkle a little kala namak salt onto our first bowls (as another reviewer suggested), and I must say, the egg flavor went extremely well with this dish! I think if I were to use kala namak again, I would use it in the same way (sprinkle right on your plate), because as you cook kala namak, it loses the egg flavor intensity and I happened to like the stronger egg flavor with this dish.

Even before we were done eating, my boyfriend requested that I make this again, and I absolutely will. Thank you Sam!!!!!

Loved this recipe! I pan-fried the tofu with a splash of soy sauce and added a sprinkle of Kala namak to make it taste a little egg-y, an amazing addition if you ask me (and the non-vegan bf)

Had this twice now. It really is a nice "use up the veg" dish. First time we had as stated but added mushrooms and some shredded cabbage, Second time added broccoli and crispy fried leek. The tofu is great when done as the recipe says in the oven. So good and so easy I could eat it 3 or 4 times a week!!!

Tx Sam. Keep up the good work.

Eugene bought me here

Hello! I was wondering how much exactly how much was in "one serving"? Is it around 2 cups of noodles or perhaps 1.5? Thank you!

I was looking for new recipes for my vegan son, Kyle, and this was so easy and delicious! The combination of vegetables and tofu, the spices and textures were awesome. Definitely a meal any taste, carnivores included, will appreciate. It was filling and left me feeling very proud I could serve an animal free meal that satisfies so well.