Singapore-Style Rice Noodles with Tofu and Vegetables

Recipe submitted by: Amy Pickett

Recipe courtesy of:

A great vegan recipe!

What's in it


8 ounces rice vermicelli (mei fun)
4 teaspoons vegetable oil, divided
8 ounces extra-firm tofu, drained, pressed, and cut into strips
3 tablespoons soy sauce, divided
1 to 1 1/2 tablespoons good-quality curry powder (mild or hot)
1 small yellow onion, halved lengthwise and thinly sliced
1 small red bell pepper, cut into thin matchstick strips
1 small carrot, shredded
1 ounce snow peas, trimmed and cut into 1-inch pieces
1 tablespoon mirin
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 cup vegetable broth
2 cups small broccoli florets, lightly steamed
2 tablespoons minced fresh cilantro

How to cook it


  • Soak the rice noodles according to package directions until softened. Drain well and set aside.
  • Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and stir-fry until browned, adding 1 tablespoon of the soy and a sprinkling of curry powder sauce while cooking. Remove and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons soy sauce, along with the mirin, sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat.
  • Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with minced cilantro.