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Vegan Singapore tofu noodles

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Keyword: singaporenoodles, tofunoodles, veganasianfood
Servings: 2


  • Wok pan


  • 180 g plain firm tofu
  • 130 g vermicelli rice noodles
  • 1 medium red pepper
  • 150 g mangetout
  • 1/2 small white onion
  • 5 garlic cloves
  • 2 limes juiced
  • 12 g grated ginger
  • 2 tbsp coconut sugar
  • 1 tsp tumeric powder
  • 1 tbsp curry powder
  • 3 tbsp light soy sauce
  • 8 tbsp sezame oil


  • Cut tofu into cubes.
  • Chop red pepper and onion.
  • Peel garlic.
  • In a pan heat 3 tbsp of sesame oil.
  • Add tofu and half of curry powder, and fry until tofu becomes crispy on the outside.
  • Remove from the pan and set aside.
  • Boil some water and prepare the noodles. (Put inside a bowl, cover with hot water, and keep for 10 minutes until softens)
  • Add the remaining sesame oil to the pan.
  • Add onion, garlic, and ginger, and fry for a couple of minutes.
  • Put red pepper and mangetout into the pan.
  • Fry until softens, and add the tofu back.
  • Add coconut sugar, soy sauce, and lime juice. Mix it well.
  • Put the vermicelli noodles into the pan.
  • Add turmeric powder and remaining curry powder, and stir it well.
  • Cook for 5 more minutes.
  • Serve it with a wedge of lime.