Singapore Hawker Noodles With Golden Tofu (Easy)
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Cook15 min
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Total35 min
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Servings4
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When you are frying tofu for this dish, getting it golden and crispy on at least two sides is where the good stuff happens, as the exterior develops a satisfying crunch that works well with the tender noodles and sauce. Storing any leftover pressed tofu in airtight food storage containers* keeps it fresh and ready for your next batch.
Brown Rice Vermicelli Base
Brown rice vermicelli serves as the base for this bright and healthy noodle dish, offering a gluten-free option instead of traditional wheat noodles while giving you a slightly nutty flavor and delicate texture. Combined with fresh vegetables, aromatic herbs, and crispy tofu, this recipe creates a balanced meal that’s both filling and light. The brown rice base works really well with the tangy-spicy sauce and toasted coconut garnish, making it a great example of modern hawker-style cooking. For those looking to incorporate more nutritious whole grains into their diet, consider pairing this dish with bulk quinoa* as an alternative grain base or side component.
Toasting Coconut Flakes First
Begin by cooking 6 oz. of dried brown rice vermicelli according to the package directions. Once cooked, drain the noodles thoroughly and rinse them under cold water, then drain again to remove excess moisture. Transfer the noodles to a large bowl and add 2 cups of thinly sliced napa cabbage, 1 cup of chopped cilantro, 1 stalk of celery that has been quartered lengthwise and thinly sliced, and 2 small peeled shallots. Gently toss all the ingredients together to combine evenly.
While the noodles are cooking, prepare the tofu. Heat 1 1/2 tsp. of vegetable oil in a medium nonstick skillet over medium-high heat. Add 8 oz. of firm tofu that has been drained and cubed, then cook for 12 to 15 minutes, or until the tofu is golden brown on two or three sides, turning occasionally. Remove the tofu from heat and set it aside to cool slightly.
In a small bowl, whisk together 1/2 cup of lemon juice, 4 tsp. of sugar, 2 tsp. of sriracha sauce, 3/4 tsp. of coarse salt, and 2 tsp. of minced garlic to make the sauce. Pour this mixture over the noodle mixture and toss thoroughly to coat all ingredients evenly. Divide the noodle mixture among serving bowls, top each with the golden tofu cubes, and garnish with 1/2 cup of toasted unsweetened coconut flakes for a nutty, textured finish.
Singapore Hawker Noodles With Golden Tofu (Easy)
by veganpreps.com
Ingredients
- 6 oz (170 g) dried brown rice vermicelli
- 14 oz (400 g) extra-firm tofu, pressed and cut into 3/4-inch cubes
- 2 tablespoons neutral oil, divided
- 2 cups napa cabbage, thinly sliced
- 1 cup fresh cilantro, roughly chopped
- 1 medium carrot, julienned
- 3 green onions, thinly sliced
- 1/4 cup unsweetened shredded coconut, toasted
- 3 tablespoons soy sauce
- 2 tablespoons lime juice (from about 1 lime)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha or sambal oelek
- 1 teaspoon curry powder
- 1 teaspoon maple syrup
Instructions
- 1Press the tofu for at least 15 minutes using a tofu press or by wrapping in a clean towel and weighting it down. Cook brown rice vermicelli according to package directions, drain, rinse under cold water, and set aside.
- 2In a small bowl, whisk together soy sauce, lime juice, sesame oil, rice vinegar, sriracha, curry powder, and maple syrup. Set sauce aside.
- 3Heat a large skillet or wok over medium-high heat with 1 tablespoon of oil. Add tofu cubes in a single layer and cook undisturbed for 3 to 4 minutes per side until golden and crispy on at least two sides. Transfer to a plate.
- 4In the same pan, heat the remaining tablespoon of oil over medium-high heat. Add carrot and napa cabbage and stir-fry for 2 to 3 minutes until just tender-crisp.
- 5Add the drained noodles to the pan along with the sauce. Toss everything together for 1 to 2 minutes until the noodles are evenly coated and heated through. Return the tofu to the pan and fold in gently.
- 6Remove from heat. Stir in green onions and cilantro. Divide into bowls and top each serving with toasted shredded coconut.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Try Lime Juice Instead
While the lemon juice in this recipe brings a bright acidity that works well with the tofu and coconut, you can swap it out for lime juice if you prefer a different flavor profile. Lime juice delivers a sharper, more tropical tang that complements the sriracha heat nicely. Use the same quantity – half a cup – since lime and lemon have similar acidity levels. The switch won’t throw off your flavor balance. Your noodles will taste distinctly different but equally delicious, with that lime brightness cutting through the richness of the tofu and bringing out the cilantro’s fresh notes even more.
Pair With Crispy Spring Rolls
Since this dish already delivers plenty of texture and flavor on its own, adding crispy spring rolls makes it from a satisfying meal to something really special. You can purchase pre-made vegan spring rolls from your grocery store’s frozen section, then air-fry or pan-fry them until they’re golden and crackling. The contrast between the soft, tangy noodles and the crunchy, savory rolls provides different textures that make you want to keep eating more bites. Serve one or two rolls per bowl, positioned on top where they’ll stay crispy longer.
Final Thoughts
This Singapore hawker noodle bowl brings together everything you need for a quick, satisfying meal that looks way more impressive than the time it takes to prepare. You’ll love how the crispy tofu contrasts with tender noodles, while the tangy lemon dressing ties everything together. The coconut flakes add that authentic hawker-stall touch that makes this dish special.
In This Recipe.
