Golden Tofu Noodles Vegan recipe

Golden Tofu Singapore Noodles

Prep 25 mins
Cook 5 mins
Serves 4

We’ve teamed up with the talented Ching-He Huang to create a series of recipes that show you how to get the best out of your tofu. These Golden Tofu Singapore Noodles are simple to prepare, and easy to enjoy.

Tofu Block Find out more


Tofu Coating:

396g Cauldron Organic Tofu Block, sliced to 3cm x 1cm Strips
2 pinches of sea salt
2 pinches ground white pepper
1 teaspoon turmeric
2 tablespoons cornflour
200ml rapeseed oil

For soaking the noodles

143g (3 bricks) Vermicelli Rice Noodles, soaked in boiling water for 3 minutes, drained

For the Sauce:

2 tablespoon Tamari or low sodium light soy sauce
1 teaspoon dark soy sauce
2 tablespoon sweet chilli sauce
1 tablespoon sushi vinegar or rice vinegar

For the Stir Fry:

2 tablespoon rapeseed oil
1-inch knob freshly grated peeled root ginger
1 red medium chilli, deseeded, finely chopped
8 (125g) fresh shiitake mushrooms, rinsed, sliced
1/2 teaspoon ground turmeric
100g Fine French beans, washed, trimmed, sliced 1 inch on a deep angle
1 tablespoon Shaohsing rice wine or veg stock
1 (158g) red pepper, deseeded and sliced
2 (120g) medium carrot, washed, top tailed, sliced to matchsticks
200g beansprouts, washed
3 medium spring onions, washed, top, tailed, sliced to julienne
1 teaspoon toasted sesame oil
1 tablespoon tamari or low sodium light soy sauce (optional)
½–1 tsp crushed dried chilli

For the Garnish:

1 tablespoon Chiu Chow Chilli Oil or your favourite chill oil
1 red chilli, deseeded, slighted to fine strips
Fresh coriander leaves


  1. Take the Tofu out of the pack, drain away the water bath and press to firm. (See Ching’s top tips on how to press). Leave the tofu to press for 10-20 minutes.
  2. Meanwhile, prepare the vegetables and make the sauce by combining all the sauce ingredients in a jug.
  3. Return to your tofu and slice in to equal 1cm x 3cm strips. Season with sea salt and freshly ground white pepper. In a small bowl, mix the turmeric with the cornflour and dust it generously all over the tofu.
  4. Pour 200ml of rapeseed oil in a shallow pan, heat to 180 degrees (or until a cube of bread turns golden brown in 15 seconds). Gently add the tofu pieces in. If your pan is large enough you can add it all in and shallow fry for 3-4 minutes until golden and crispy. Carefully remove and drain on kitchen paper. Some pieces may stick together but don’t worry.
  5. Place the noodles in boiled water and soak them for 3 minutes until the water turns opaque white. Drain and rinse the noodles well.
  6. Heat a wok over med-high heat until slightly smoking. Add the rapeseed oil (you can use the ‘golden oil’ from frying the tofu) before adding the ginger, chillies and stir for 1 second. Quickly add in the shitake mushrooms and turmeric and give it another quick stir for a second. Add the French beans and then follow with the Shaohsing rice wine or veg stock. After a few stirs, add the red pepper, carrots and toss well again.
  7. Add in the soaked rice noodles and pour in the sauce. Cook for 2-3 minute and continue to gently toss and stir to mix all the ingredients, making sure any liquid has evaporated in the wok and the noodles have softened, but still have a bite.
  8. Add the golden tofu pieces back into the wok and follow with beansprouts and spring onions. Season with toasted sesame oil and sprinkle over the dried chilli flakes. You can adjust the seasoning to your taste with extra tamari or soy if preferred.
  9. Transfer to a serving plate and garnish with fresh coriander and chillies. Serve with the Chilli Oil and eat immediately.

Chef's tip

How to remove excess moisture from your tofu:

Drain off the water bath and press your tofu for 10-20 mins by placing it in-between two chopping board lined with kitchen roll and put something heavy on top, to apply pressure.

How to cut your tofu in to equal sizes:

To slice the Tofu in to equal 1cm x 3cm strips, place the block so it’s sideways on the chopping board. With a clean sharp knife, slice the block in to 1cm slices from top to bottom (you should get around 9 slices here). Then gently move the whole block as one piece so that the shortest side of the block is now sideways on the block. Again, slice in to 1cm slices (this time you should get around 7 slices).

How to make sure your noodles are al dente to begin with:

When you soak your noodles in boiled water, do not let leave them for longer than around 3 minutes. Once the water has turned opaque white, drain and rinse well as you don’t want the noodles completely overcooked. They need be al dente and will soften when you come to stir fry them.