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Vegan Singapore Noodles with Tofu Close-Up

Vegan Singapore Noodles with Tofu (Gluten-Free)

The Pesky Vegan
These vegan Singapore noodles are a delicious plant-based twist on a Chinese takeaway classic. Featuring scrambled tofu, curry powder, and aromatics, it's an absolute melting pot of flavours.
4.80 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian-inspired, Gluten-free, Vegan
Servings 2
Calories 522 kcal


  • 4 oz (120 g) vermicelli rice noodles
  • 2 tablespoons sesame oil (divided)
  • 8 oz (225 g) extra-firm tofu, drained
  • tablespoons medium curry powder (divided)
  • 4 spring onions, julienned
  • 1 medium carrot, julienned
  • 1 red pepper, deseeded and julienned
  • One handful (75 g) mangetout, julienned
  • 3 garlic cloves, finely chopped
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon agave syrup or maple syrup
  • ½ teaspoon turmeric
  • Juice of 1 lime


  • Place the vermicelli noodles in a pan or large bowl, then pour over enough boiling water to fully submerge them. Leave to soften for a few minutes (or according to package instructions), then drain and set aside (see notes about preparing these 'to order'). For other noodle types, prepare according to package instructions.
  • Place the drained tofu in a bowl and mash it gently using a fork, masher, or wooden spoon. It may help to cut the tofu into smaller pieces before mashing, but don't over-mash as it's good to have a mix of bigger and smaller chunks.
  • Heat a large pan or wok on medium heat. Once hot, add one tablespoon of the sesame oil and the mashed tofu. Fry for around 4-5 minutes, stirring regularly until the tofu starts to turn slightly golden. At this point, add half a tablespoon of the curry powder and a splash of water. Mix well, cook for another minute, then remove and set aside. (If the tofu seems to be sticking at any point, reduce the heat and add a touch of extra cooking oil to the pan.)
  • In the same pan, heat the other tablespoon of sesame oil on medium/high heat and then add the julienned spring onions, carrot, red pepper, and mangetout. Stir-fry for a few minutes, before adding the garlic and cooking for another minute.
  • Next, add the tamari/soy sauce, agave syrup, curry powder, and turmeric. Cook for a couple of minutes, then add the tofu back to the pan. Cook this for another minute or so, allowing the tofu to absorb some of the flavours.
  • Finally, add the rice noodles and lime juice to the pan. Reduce the heat and cook for a further two minutes, stirring the noodles regularly to coat them and prevent them from sticking. Serve warm.


Avoid sticky noodles: For the best results, prepare the noodles ‘to order’ so that you can drain them and immediately add them to the pan. If they’re sitting around on their own after draining, you can either toss in some sesame oil or cool them down with cold running water.
Noodles: You can use any type of noodles you like for this dish. Just note that the cooking/softening time will vary depending on the variety, and you may want to check that they’re vegan and/or gluten-free.
Tofu: If not using extra-firm tofu, you may want to press it first to remove more water.
Julienne: This is a technique whereby food (often veg) is cut into long thin strips. In a stir-fry recipe, it helps to cook the veg quickly and evenly. If you want more julienne action, check out this courgette and carrot salad with peanut dressing.
Other veg: This recipe is a guideline only – feel free to use smaller amounts or add in anything else you have lying around (e.g. onion, cabbage, broccoli, baby sweetcorn). 
Agave syrup/nectar: If you don’t have agave syrup, you can replace this with maple syrup or sugar (I’d go with a soft brown sugar). You could also simply omit this ingredient, but it helps to give a nice sweet balance.
Add some heat: To give the dish a little kick, try adding fresh chilli or a tablespoon of hot sauce such as sriracha.
Lime juice: You can easily swap this out for another acidic ingredient such as rice wine vinegar (approx. two tablespoons).
Kala namak: If you have kala namak (a.k.a. black salt), you can add a little bit to the tofu during cooking for a slightly eggy flavour. See also this recipe for eggy scrambled tofu
Shaoxing wine: If you have Chinese Shaoxing wine, by all means add a splash to this dish (note that this may not be gluten-free).
Gluten-free: To make this recipe 100% gluten-free, be sure to use a GF soy sauce or tamari. You’ll also want to make sure that you use gluten-free noodles (rice noodles are naturally gluten-free).
Storage: Store the Singapore noodles in the fridge in an airtight container or resealable bag for up to four days. Enjoy cold or reheat in the microwave.
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* The nutrition info below is for one serving, based on a total of two servings.


Calories: 522kcalCarbohydrates: 78gProtein: 15gFat: 17gSaturated Fat: 3gSodium: 1210mgPotassium: 662mgFiber: 6gSugar: 15gVitamin A: 7650IUVitamin C: 111mgCalcium: 115mgIron: 5mg
Nutrition Facts
Vegan Singapore Noodles with Tofu (Gluten-Free)
Amount Per Serving
Calories 522 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 1210mg53%
Potassium 662mg19%
Carbohydrates 78g26%
Fiber 6g25%
Sugar 15g17%
Protein 15g30%
Vitamin A 7650IU153%
Vitamin C 111mg135%
Calcium 115mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan Chinese food, vegan noodles, vegan takeaway
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