The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tofu Singapore noodles
Versatile tofu is perfect in this vegan version of a takeout classic. It’s fried till crispy, mixed with red and green peppers, carrot and onion, and tossed through noodles so everything’s smothered in the mouth-watering ginger, garlic and tamari sauce.
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 1 pepper
- 1 carrot
- 1 onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 garlic clove
- 4cm fresh ginger
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 pepper
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 575
Protein: 33g
Carbs: 79g
Fat: 14g
Ingredients
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 pepper
- 2 carrot
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 2 pepper
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 569
Protein: 32g
Carbs: 78g
Fat: 14g
Tofu Singapore noodles
Versatile tofu is perfect in this vegan version of a takeout classic. It’s fried till crispy, mixed with red and green peppers, carrot and onion, and tossed through noodles so everything’s smothered in the mouth-watering ginger, garlic and tamari sauce.
Cook time:
30 mins
Cuisine:
Indonesian
Food group:
Vegan
Allergens: Soya
Cooking Instructions
Sizzle the tofu
- Drain the tofu, then pat it dry with kitchen paper and cut it into bite-size cubes.
- Put a large non-stick frying pan over a medium-high heat and tip in the tofu. Spritz with cooking spray and cook for 6-8 mins, turning occasionally, until crisp and golden.
- Add a pinch of curry powder to the pan, toss to coat the tofu and cook for 1 min, then transfer to a bowl.
Prep your veg
- While the tofu is cooking, deseed and slice the peppers, and thinly slice the carrots.
- Peel and thinly slice the onions, peel and crush the garlic, and finely grate the ginger.
Create a stir!
- Boil a half-full kettle. Return the frying pan to a medium-high heat and fry the peppers, carrots and onions for 5-6 mins.
- Add the garlic and ginger and cook for 2 mins.
- Tip in the rest of the curry powder, then pour in 250ml boiled water (350ml for 4 portions), the tamari and rice vinegar. Crumble in the stock, stir well and cook for 2-3 mins.
Cook the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain and rinse.
Finish & serve
- Add the tofu and noodles to the veg and warm through for 1-2 mins, tossing to coat everything in the sauce, then serve.