Singapore Noodles with Crispy Tofu



Randi Karlinsky MS, RDN, LDN, CHC


  • 450 grams Tofu (extra firm)
  • 1/4 cup Tamari
  • 1 tbsp Sesame Oil
  • 1 tbsp Rice Vinegar
  • 2 tbsps Curry Powder
  • 1/4 tsp Sea Salt
  • 2 tbsps Sesame Seeds
  • 2 tbsps Coconut Oil (divided)
  • 1 cup Brown Rice Vermicelli Noodles (dry)
  • 1 tbsp Ginger (peeled and grated)
  • 2 Garlic (cloves, minced)
  • 4 cups Coleslaw Mix (pre-sliced from the bag)
  • 4 stalks Green Onion


  1. Pat tofu dry with paper towels or a clean tea towel. Wrap it in a dry towel or paper towels and place it between two cutting boards or plates. Place a weight (such as a pot of water or heavy books) on top to press the tofu. Leave it for about 30 minutes to remove moisture.
  2. While the tofu is being pressed, make the stir fry sauce by combining the tamari, sesame oil, rice vinegar and curry powder in a small bowl. Set aside.
  3. Once the tofu has finished being pressed, pat it dry again and cut it into small cubes. Sprinkle with sea salt and sesame seeds. Melt half the coconut oil in a large skillet over medium heat. Add the tofu cubes, cooking until golden brown and crispy on all sides.
  4. While the tofu is cooking, place the rice noodles in a bowl and bring a full kettle of water to a boil. Pour hot kettle water over the noodles and let stand for about 5 minutes, then drain.
  5. Remove the tofu from the skillet. Add the rest of the coconut oil and the ginger, garlic and coleslaw mix. Sauté for 1 to 2 minutes.
  6. Add the cooked rice noodles, stir fry sauce, and crispy tofu cubes back to the skillet. Toss the contents of the skillet together until everything is combined and evenly coated with sauce. Remove from heat and sprinkle the green onions over top. Enjoy!

Notes: Swap out tofu for scrambled eggs, cubed chicken breast or sliced steak.

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