Oodles of Singapore Tofu Noodles
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Prep: 10 mins
Cook: 15-20 mins
Tofu, to me, tofu, to me. Organic vegetables and delicious marinated tofu plus spices from our Devon-based spice experts equals really nice and just the right spicy.
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Ingredients you'll need
Recipe Ingredients Image
  • 2 bundles of Thai rice noodles
  • A pack of marinated tofu
  • 2 shallots
  • A thumb of ginger
  • A punnet of white mushrooms
  • 1 carrot
  • 1 red pepper
  • ¼ of a green cabbage
  • 1 tbsp of The Colonel's Mild Spice Mix
  • A sachet of sweet chilli sauce
From your kitchen
  • A splash olive oil
You'll need
  • Pan with a lid
  • Colander
  • Kitchen paper
  • Chopping board
  • Knife
  • Vegetable peeler
  • Wok or deep frying pan
  • Wooden spoon
  • Plate
  • Kitchen paper
  • Two forks
Step by step this way
  • 1.

    Fill the kettle and boil it. Fill a pan with hot water from the kettle. Add the noodles. Boil for 3 mins. Drain the noodles. Pop them back in the pan. Cover with a little water from the kettle to keep them warm.

  • 2.

    Gently pat the tofu dry with kitchen paper. Slice into cubes. Peel and thinly slice the shallots. Peel and chop the ginger into matchsticks. Rinse and finely slice the mushrooms.

  • 3.

    Peel the carrot and slice into thin sticks. Rinse the pepper and halve it. Scoop out the seeds and white bits. Finely slice it. Rinse a quarter of the cabbage. Peel off any torn outer leaves. Finely shred the cabbage.

  • 4.

    Heat a splash of olive oil in a wok or deep frying pan. Add the tofu. Fry for 4-5 mins. Turn occasionally till golden brown. Lift out of the pan. Pop on a plate lined with kitchen paper and set aside.

  • 5.

    Add the shallots to the pan. Stir-fry for 2-3 mins till they just pick up some colour. Add the rest of the veg and the ginger to the pan. Stir-fry for 4-5 mins till soft and glossy.

  • 6.

    Add 1 tbsp of the spice mix. Stir. Cook for 1 more min till the pan smells fragrant.

  • 7.

    Drain the noodles. Stir them into the pan. Return the tofu to the pan. Pick everything up with two forks and drop a couple of times to mix everything together.

  • 8.

    Divide the stir-fry between two warmed bowls. Drizzle the sweet chilli sauce over the top to serve.

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