Vegan Singapore Noodles with Tofu

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

7 ounces vermicelli rice noodles

3 tablespoons soy sauce, plus more to taste

1 ½ tablespoons curry powder, plus more to taste*

½ teaspoon turmeric

1 teaspoon sriracha sauce, plus more to taste

1 (14 ounce or 400 gram) package super firm tofu, diced

2 tablespoons canola oil, or high heat oil of choice

4 scallions, white and green parts separated and chopped

3 garlic cloves, minced

1 ½ teaspoons freshly grated ginger

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

½ medium onion, sliced into half rings

¼ cup chopped fresh cilantro

Directions at connoisseurusveg.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer