Singapore Noodles & Tofu
Created by VegGirl on December 7, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #16263
Ingredients
- 6 ounces dry brown rice vermicelli (such as Annie Chun’s)
- 2 cups thinly sliced napa cabbage
- 1 cup fresh chopped cilantro
- 1 celery stalk (quartered lengthwise and thinly sliced)
- 2 small shallots (peeled)
- 1 to 2 tablespoons oil (vegetable oil)
- 8 ounces firm tofu (drained and cubed)
- 1/2 cup lemon juice (fresh)
- 1 tablespoon granulated sugar
- 2 teaspoons hot sauce (sriracha sauce or other Asian hot sauce)
- 3/4 teaspoon coarse salt
- 2 garlic cloves, minced (2 tsp.)
- 1/2 cup unsweetened coconut flakes (toasted)
How to Make
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Step 1: Cook noodles according to package directions. Drain, and rinse noodles under cold water, then drain again. Transfer noodles to large bowl, and add cabbage, cilantro, celery, and shallots. Gently toss to mix.
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Step 2: Heat oil in medium nonstick skillet over medium-high heat. Add tofu, and cook 12 to 15 minutes, or until golden brown on two or three sides, turning occasionally. Remove from heat, and set aside.
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Step 3: Whisk together lemon juice, sugar, hot sauce, salt, and garlic in small bowl. Pour sauce over noodle mixture, and toss to coat.
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Step 4: Divide noodle mixture among serving bowls. Top with tofu cubes. Garnish with coconut flakes.
Nutritional Facts
- Serving Size: 1 (221.9 g)
- Calories 275.4
- Total Fat - 16.7 g
- Saturated Fat - 4.8 g
- Cholesterol - 0 mg
- Sodium - 710.7 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 4.8 g
- Sugars - 7.4 g
- Protein - 7.9 g
- Calcium - 255.5 mg
- Iron - 4.8 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg