Vegan Singapore style noodles
Yeung Man Cooking · ♥ 9.3K likes · 226K views · 5 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole shallot
- 1 piece ginger
- 2 cloves garlic
- ¼ whole red bell pepper
- ¼ whole green bell pepper
- 1 cup extra firm tofu
- green onion
Thinly slice the shallot, finely chop the ginger and garlic, finely slice the bell peppers, crumble the tofu, and cut the green onion into batons.
- ¼ package thin rice noodles
Soak the noodles in the hot water for two minutes, shake out as much starch as possible so they do not clump, strain and set aside.
- 2 tbsp grapeseed oil
Heat a saute pan on medium-high with the grapeseed oil; saute the shallots, garlic and ginger for a minute.
- 1 tbsp curry powder
- 2 tbsp soy sauce
- ½ cup water
Add the noodles, curry powder, soy sauce and half a cup of water, using the water to deglaze the pan; add the green onions.