Singapore Noodles with Crispy Tofu

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Salt

  Table

  0.001 cup or 0.4g

• Cornstarch

  2 tbsp or 15g

• Oil

  Submarine Sandwich - Wegmans

  1 ½ tbsp or 21g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Rice wine vinegar

  1 tbsp or 15g

• Curry powder

  Spices

  2 tbsp or 13g

• Rice Sticks Vermicelli

  Ka-Me

  8 oz or 227g

• Oil

  Submarine Sandwich - Wegmans

  1 ½ tbsp or 21g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Iceberg Lettuce, Carrots & Red Cabbage

  Fresh Selections - Kroger

  9 oz or 255g

Directions

1. Remove the tofu from the package and wrap it in a clean, lint-free towel, or paper towels. Place the wrapped tofu between two cutting boards or plates, and place something heavy on top (books, a pot of water, etc.). Press the tofu for about 30 minutes to extract the excess moisture.
2. While the tofu is pressing, prepare the stir fry sauce. In a small bowl, stir together the soy sauce, sesame oil, sriracha, rice vinegar, and curry powder. Set the sauce aside.
3. Place the rice noodles in a casserole dish or large bowl and pour boiling water over top. Let the noodles soak for about 5 minutes, or until soft. Drain the noodles in a colander and set them aside until needed.
4. Once the tofu has pressed, cut it into small cubes (3/4 to 1-inch). Place the cubes in a bowl and season with a pinch of salt. Sprinkle the cornstarch over top and gently toss until the cubes are coated.
5. Heat a large skillet over medium heat. Once hot, add one to 1.5 Tbsp cooking oil and tilt the skillet to distribute it over the surface. Add the cornstarch coated tofu cubes and cook until golden brown and crispy on all sides. Remove the tofu from the skillet.
6. While the tofu is cooking, mince the garlic and grate the ginger. Slice the green onions, separating the white ends from the green ends.
7. After removing the tofu from the skillet, add a bit more cooking oil along with the ginger, garlic, and the white ends of the sliced green onions. Saute for about one minute, or just until they begin to soften.
8. Add the bag of shredded cabbage and carrots and continue to saute for about one minute more. Only saute the cabbage until it looks like it's just beginning to wilt.
9. Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is combined and coated with sauce. Turn off the heat and sprinkle the green ends of the green onions over top.
10. Recipe by: Beth - Budget Bytes (source: https://www.budgetbytes.com/singapore-noodles-crispy-tofu/)

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