Tofu Singapore noodles

This light and nutritious noodle dish is bursting with aromatic flavours of lime, garlic and Asian spices. Crunchy tenderstem broccoli and firm tofu add great texture to silky ribbon noodles.

 

I love noodles. If I had to eat just noodles (for lunch and dinner, I like a conventional breakfast) for the rest of my life, I wouldn’t mind.

I love a strong taste of garlic. I’d say about 80% of the food I cook contains garlic. Where would we be without it? In an incomprehensible, flavourless world, that’s where. Pasta, noodles, curries, bread and dressings would all be bland without it.

I love most green veggies. Especially tenderstem broccoli. It’s fancier than the frozen or fresh regular stuff, so it’s a tasty and healthy treat to have now and again. You can taste the difference (without meaning to coin a well-known supermarket’s branding); it’s much sweeter and crunchier. Of course if you don’t have any in the fridge, you could use green beans, sugar snap peas, mangetout, or ‘normal’ broccoli of course.

These three elements combined with tarte lime, salty soy and flavourful curry powder soaked up by firm baked tofu, make for a satisfying supper inspired by the rich flavours of Canton.

This recipe is a little more complicated than a standard one pot dish as the vegetables, tofu and noodles need cooking separately, but it means each ingredient soaks up all of the lovely flavours, so it’s worth doing this way.

Ingredients

  • 2½ tbsp sesame oil
  • ½ white onion
  • 1 red pepper
  • 1 tbsp brown sugar
  • 2 garlic cloves, crushed
  • 4 tbsp soy sauce
  • 3 tbsp lime juice
  • 4 tsp curry powder
  • 100g tenderstem broccoli (or alternative crunchy green vegetable)
  • 2 fresh noodle nests (I used pad thai noodles)
  • ½ pack or 200g tofu (I used Cauldron)

Preparation time: 15-20 minutes
Cooking time: 25 minutes
Serves 2

Method

  1. Firstly you need to extract the moisture from the tofu. Place the tofu on a plate and balance something heavy on top. I used a chopping board with two heavy pans balanced on top. Leave the tofu to drain for as long as you can – 15 minutes should be fine.
  2. While the tofu is draining, put the oven on to gas mark 7.
  3. When the tofu is ready, remove the heavy objects from it and tip the excess water on the plate into the sink. Chop the tofu into rectangles, around 3-4cm long.
  4. Place the tofu on a baking sheet lined with baking parchment and put in the oven for 20-25 minutes, or until golden brown, turning half way through.
  5. Meanwhile, finely slice the pepper and onion.
  6. Put a large non-stick pan on a medium heat and pour in 1 tbsp of sesame oil. Add the onion and pepper and fry for 4-5 minutes, or until the onion turns translucent, stirring frequently.
  7. Add the broccoli and mix in 1 tbsp of soy sauce and 2 tsp of curry powder. Fry for 3-5 minutes. Remove the mixture from the pan and put to one side. Heat a further tablespoon of sesame oil in the pan
  8. Prepare the sauce by adding the remaining soy sauce, crushed garlic, lime juice and brown sugar to a jug. Whisk together.
  9. Remove the tofu from the oven when it’s ready and turn the oven off. Carefully peel the tofu from the baking paper and add to the pan. Pour over half of the sauce you’ve just prepared, ensuring it coats the tofu. Cook for a few minutes, until it’s well marinated. Remove from the pan.
  10. Add the remaining ½ teaspoon of sesame oil to the pan and add the noodles along with the remaining 2 teaspoons of curry powder. Stir the powder in with the noodles. Cook for a couple of minutes.
  11. Return the vegetables and tofu to the pan and stir well. Pour over the remaining sauce and cook for another couple of minutes.
  12. Serve in large bowls with a side of sweet chilli sauce and chopsticks.

This recipe was inspired by Minimalist Baker’s Vegan Singapore Noodles

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Tofu and vegetable chilli udon

This rich, fiery Asian inspired vegan noodle dish is packed full of wonderful spices and flavours. Thick, smooth udon noodles make for a hearty, filling base, the green pepper adds a nice crunch and vibrant colour, the portobello mushrooms bring an earthy, silky texture and the fried tofu soaks up the delicious spicy coconut broth really well.

This dish is reminiscent of many of the flavours you’d expect at a restaurant like Wagamama, with the coconut and chilli and unusual noodles. It’s pretty quick and easy to make, so whip this up and you’ll be sure to impress your friends!

Tofu and vegetable chilli udon

Ingredients

  • 150g tofu (I used Cauldron original)
  • 200g low-fat coconut milk
  • 200ml vegetable stock
  • 2 tbsp sunflower oil
  • lime juice
  • 6 baby portobello mushrooms (what I had in the fridge – you can use a different type)
  • 1 green pepper, cut into thin strips
  • 300g quick cook udon noodles

For the curry paste

  • 1 tsp turmeric
  • ½ tsp fresh ginger, finely chopped
  • 1.5 tbsp sesame oil
  • 1 lemongrass stalk, chopped into small pieces
  • 1 garlic clove, crushed
  • 1 small red onion, finely chopped
  • 1 tsp chilli flakes

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 2

Method

  1. Place the tofu on a large plate and balance a chopping board and heavy pan on top of it (or something else heavy that is likely to balance). Leave it for 15 minutes or so, to drain out the water.
  2. Meanwhile, make your curry paste. Place all of the curry paste ingredients – except for the sesame oil – into a deep-edged bowl and blend with a hand blender until it’s as smooth as you can get it. Add the sesame oil and then give it another go with the hand blender to make sure it doesn’t dry out. Stir it with a spoon to make sure you’re happy with the consistency; it should thick and a few little lumps are fine.
  3. To make your broth, place a large frying pan on to a medium heat. Add the curry paste and fry gently for 2-3 minutes, stirring frequently.
  4. Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
  5. While that’s simmering, cut your tofu into cubes, around 3-4cm.
  6. Using another frying pan or wok, add the sunflower oil and put it on a relatively high heat.
  7. Add the tofu and fry it until it’s golden brown, for around 7-10 minutes, turning it frequently.
  8. After 3 minutes, add the pepper and mushrooms and to the tofu pan and continue to turn them frequently with a fish slice or wooden spoon.
  9. Return to your pan of simmering broth and stir in the noodles.
  10. When the tofu has browned up and the pepper has softened, pour all of these ingredients into the pan of broth. Mix together well.
  11. Add the lime juice and cook on a low heat for 2-3 minutes.
  12. Serve in large bowls with a slice of lime on the side and eat with chopsticks.

This dish is inspired by Simon Rimmer’s Malaysian-spiced noodles.