Vegan Singapore Noodles with Tofu

Step 1

Bring a medium pot of water to a boil.

Step 2

Remove the pot from the heat and add the noodles. Push them down to submerge them in the water. Allow the noodles to soak until they're softened — refer to the package directions to see how long this will take.

Step 3

When the noodles have finished soaking, drain them into a mesh strainer then rinse them well with cold water. Let the noodles sit in the strainer to continue draining while you begin the stir-fry.

Step 4

Stir the soy sauce, curry powder, turmeric, and sriracha together in a small bowl.

Step 5

Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.

Step 6

Once the oil is hot, add the tofu in an even layer.

Step 7

Cook the tofu for about 10 minutes, flipping it once or twice to achieve browning on multiple sides.

Step 8

Remove the tofu from the skillet and transfer it to a plate.

Step 9

Add the remaining tablespoon of oil to the skillet and give it a minute to heat up.

Step 10

Add the white parts of the scallions, garlic, and ginger to the skillet. Cook them for about 1 minute, until very fragrant.

Step 11

Raise the heat to high, then add the bell peppers and onions to the skillet.

Step 12

Stir-fry the veggies for about 2 minutes, until the onions soften and the peppers become tender-crisp and brighten in color.

Step 13

Add the noodles, soy sauce mixture, and cooked tofu to the skillet.

Step 14

Continue to stir-fry everything, distributing the noodles and sauce with a fork, until the noodles begin to dry up and crisp in spots, about 2 minutes.

Step 15

Remove the skillet from the heat and gently stir in the green parts of the scallions and cilantro.

Step 16

Taste-test the noodles and adjust the seasonings to taste, adding more soy sauce, curry powder, or sriracha if desired.

Step 17

Divide onto plates and serve.