Singapore Curry Tofu and Rice Noodle Recipe in coconut curry sauce

Tropical Singapore Curry Tofu and Rice Noodle Recipe - Gluten Free

Gluten Free Vegan Singapore Curry rice noodle Recipe

Smooth tropical Singapore curry with a hint of coconut stir fried with tofu and rice noodles.

Singapore Coconut Curry Tofu and Rice Noodle Image

Ingredients for single serving:
¼ C.       Coconut Curry Sauce (Gluten Free Starport 123)
4 oz.      Tofu, firm 1”x1”x1/2”
6 oz.      Rice noodles, re-hydrated (2 C.)
¼ C.       Red bell peppers, sliced ¼ “ x 2”
¼ C.       Red onions, ¼” sliced
1 C.        Bean sprouts, fresh
2 Tbsp.  Corn or vegetable oil
1/4 C.     Water, vegetarian broth
.5 oz.     Green onions, cut into 2” long


1.   Soak rice noodles in warm water about 30 minutes until softened, drain well. Re-hydrated weight is about double dried weight.
2.   Cut tofu and vegetables.
3.   Heat a non-stick pan on medium heat; add 1 Tbsp. oil, then tofu, do not stir tofu and let brown about 1 minute.
4.   Add 1 Tbsp. Coconut Curry Sauce and sauté tofu 10 seconds, remove and set aside.
5.   Add 1 Tbsp. oil to hot wok or griddle, then onions and red bell pepper. Sear onions and peppers about 30 seconds.
6.   Add re-hydrated rice noodles, toss with onions and peppers then add 1/4 C. water or vegetarian broth to noodles.
7.   Loosen noodles; add tofu, bean sprouts, ½ of the green onions and remaining 3 Tbsp. Coconut Curry Sauce. Toss rice noodles until steaming hot, and remove.
8.   Garnish with remaining green onions.

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