Asian Vegan Tofu Noodles Recipes

VEGAN SINGAPORE NOODLES

Steps:

• See notes if adding tofu!
• Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
• In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You're going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
• Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
• Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
• To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.
• Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
• Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.
• Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!
• Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

CREAMY VEGAN TOFU NOODLES

Steps:

• Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
• As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
• Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
• Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
• To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.

ASIAN VEGAN TOFU NOODLES

Steps:

• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
• Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
• Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

VEGAN SINGAPORE NOODLES WITH TOFU (GLUTEN-FREE)

Steps:

• 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.

VEGETABLE LO MEIN WITH CRISPY TOFU

Steps:

• Start with the tofu by cubing it into 1/2 cubes and drying the cubes between a dish cloth or paper towels to remove excess moisture. Heat up a skillet nice and hot with a little oil, cook tofu, shaking the pan often to keep them from sticking, on each side for about 5 - 6 minutes, or until golden and lightly crispy looking. Sprinkle with garlic powder and season with salt. Set aside.
• Cook the noodles according to package directions, set aside.
• In a small bowl whisk together the tamari (soy sauce), pure maple syrup/mirin, sesame oil, and rice wine vinegar, and set aside. For a little heat, add a pinch of red pepper flakes or sriracha to taste.
• Heat oil in a large skillet or wok over medium heat. Add in the onion, stir fry for 3 minutes. Add garlic, carrots, and red bell pepper, stir-fry until al dente, about 4 minutes. Add the noodles and sauce, toss well to combine. Add the tofu and scallions, mix again.
• right away with bean sprouts and fresh cilantro for garnish.
• Serves 4
• leftovers in the refrigerator for up to 5 - 6 days. Or keep in the freezer for up to 3 months (defrost before heating).
• Lo mein can be reheated on the stovetop on low heat, until warmed through, adding extra sauce or veggie broth to bring back moisture as needed.