2 Comments

  1. Recipe is modified from Budget Bytes. [https://www.budgetbytes.com/singapore-noodles-crispy-tofu/](https://www.budgetbytes.com/singapore-noodles-crispy-tofu/)

    My changes – did not bother with making corn starch tofu, just pan fried, different veggies, added sweetener, tiny bit more siracha, fewer noodles to save calories

    recipe makes **four** servings (one serving is pictured)

    Sauce:

    * 1 T ginger root, fresh, not powder
    * 1/4 c soy sauce
    * 2 T curry powder
    * 1 T sesame oil
    * 1.25 T siracha
    * 1 T rice vinegar
    * 2 cloves garlic, minced
    * sweetener to taste

    Everthing else:

    * 112 g (dry weight) rice vemicelli noodles
    * 143 g snow peas
    * 138 g yellow onion
    * 109 g bell pepper
    * 453 g mung bean sprouts
    * 1 block of extra firm tofu, pan fried

Leave A Reply