Cantonese-style Singapore noodles with tofu and bell peppers
Yeung Man Cooking · ♥ 5.3K likes · 58.3K views · 7 min video
Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- water
- ½ whole red onion
- ¼ whole red bell pepper
- ¼ whole green bell pepper
Thinly slice half a red onion and a quarter each of red and green bell pepper.
- ¼ lb extra firm tofu
Pat the tofu dry and break it by hand into a coarse crumble.
- 2 pieces garlic
- 1 piece ginger
- 2–3 sticks green onion
Chop the garlic and ginger; cut the green onions into small batons.
Turn off the heat under the boiling water and soak the rice vermicelli a couple of minutes, loosening with chopsticks; do not boil them. Drain and set aside.
- 115 g rice vermicelli
- avocado oil
Heat a non-stick pan over medium heat with a drizzle of avocado oil; add the red onion, garlic and ginger and sauté 2 to 3 minutes.
Add the crumbled tofu and green onions and stir; add the red bell pepper and sauté 2 to 3 minutes.
- 1 tbsp curry powder
- 1 tsp dark soy sauce
- 2 tbsp soy sauce
Add the vermicelli, curry powder, dark soy sauce and soy sauce; sauté another 2 to 3 minutes until golden.
Noodles, curry powder and soy sauces