nutritional information

Per 1 1/2-cup serving:

  • Calories: 342
  • Protein: 10 g
  • Total Fat: 12 g
  • Saturated Fat: 7 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 447 mg
  • Fiber: 4 g
  • Sugar: 7 g
Vegan Gluten-Free

Singapore Hawker Noodles with Golden Tofu and Coconut

Singapore Hawker Noodles with Golden Tofu and Coconut

Serves 4

30 minutes or fewer

Street food vendors all over Southeast Asia offer versions of this delicious rice noodle dish.
  • 6 oz. dried brown rice vermicelli, such as Annie Chun’s
  • 2 cups thinly sliced napa cabbage
  • 1 cup chopped cilantro
  • 1 stalk celery, quartered lengthwise and thinly sliced
  • 2 small shallots, peeled
  • 1 ½ tsp. vegetable oil
  • 8 oz. firm tofu, drained and cubed
  • ½ cup lemon juice
  • 4 tsp. sugar
  • 2 tsp. sriracha sauce or other Asian hot sauce
  • ¾ tsp. coarse salt
  • 2 cloves garlic, minced (2 tsp.)
  • ½ cup toasted unsweetened coconut flakes

1. Cook noodles according to package directions. Drain, and rinse noodles under cold water, then drain again. Transfer noodles to large bowl, and add cabbage, cilantro, celery, and shallots. Gently toss to mix.

2. Heat oil in medium nonstick skillet over medium-high heat. Add tofu, and cook 12 to 15 minutes, or until golden brown on two or three sides, turning occasionally. Remove from heat, and set aside.

3. Whisk together lemon juice, sugar, sriracha, salt, and garlic in small bowl. Pour sauce over noodle mixture, and toss to coat. Divide noodle mixture among serving bowls. Top with tofu cubes, and garnish with coconut flakes.

January 1970

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I tried this last night and it was AWESOME! My husband and I loved it and it will be on our regular list. I used rice noodles that were flat and wide like linguini. I cooked the veggies in about 1/2 tsp. oil for about 2 minutes and tossed them into the cooked noodles with some extra raw napa cabbage (about 1 cup).The recipe doesn't say what to do with the shallots, so I diced them and cooked with the rest of the veggies. Toasting the shredded coconut is a must. This is a new favorite. Thanks!

Sal - 2016-03-14 17:07:17

Great flavors and textures. I'd recommend cutting the vermicelli before mixing it with the other ingredients, so it's easier to portion.

Lisa - 2014-10-08 00:07:25

Maybe it's just a palate thing, but I thought this was pretty awful. The sauce is really watery and is basically sriracha lemonade. The tofu was delicious, and I'll definitely use that for other recipes. Otherwise, I had to add lots of chili garlic sauce to make this edible. Love you normally, VT!

Alice - 2014-09-30 10:22:33

Why aren't the vegetables cooked here? Are they served cold?

erik - 2014-09-13 01:24:59

Omg!!!! This was soooo good!Yet another VT great! I'd add more sugar to the sauce and probably make about 4 times as much, as it was so good!! The instructions for the tofu was spot on. Try cooking the cubes in grapeseed oil on high heat- it really does the trick!!

alicia - 2014-09-12 15:20:44

We had this for dinner last night as soon as I saw the new issue. My personal opinion was good but not great and seemed to be missing something. Definitely add the toasted coconut as it is key to rounding out the flavors.

jen lynch - 2014-08-24 16:29:50

Loved it! Had to change up some of the veggies for what I had on hand, which included fresh corn on the cob that I cooked and cut from the cob. I also didn't add all the sriracha in the sauce so my 6 year old wouldn't complain and it was tasty (she gave it a two-thumbs-up) but put the sriracha on the table for personal additive; a bit more heat really made the others favors come alive. Also, couldn't find vermicelli in my regular grocery store so substituted whole wheat angel hair pasta.

Kristin - 2014-08-21 02:49:47