📖 Instructions

1. Press the Tofu: First things first, press your tofu to remove excess water. Wrap a block of firm or extra-firm tofu in paper towels and place a heavy object (like a stack of books or a cast-iron skillet) on top for at least 30 minutes. This step is crucial for getting crispy tofu.
2. Prepare the Noodles: While the tofu is pressing, cook the rice noodles according to package directions. Usually, this involves soaking them in hot water until they're soft and pliable. Once cooked, drain the noodles and set them aside.
3. Make the Sauce: In a small bowl, whisk together soy sauce, curry powder, sugar (or maple syrup for a healthier option), sesame oil, and a pinch of red pepper flakes (if using). Taste and adjust seasonings as needed. You might like more spice, or less sweetness, its up to you!
4. Prep the Vegetables: Chop your vegetables into bite-sized pieces. I usually go for bell peppers, carrots, onions, and garlic. But feel free to add any other veggies you like!
5. Cook the Tofu: Once the tofu is pressed, cut it into cubes. Heat some oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
6. Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed. Add the chopped vegetables and stir-fry until they're tender-crisp, about 5-7 minutes. Add the minced garlic during the last minute of cooking for a boost of flavor.
7. Combine Everything: Add the cooked noodles, crispy tofu, and the prepared sauce to the skillet with the vegetables. Toss everything together until well combined and the noodles are evenly coated with the sauce.
8. Garnish and Serve: Garnish with chopped cilantro and a sprinkle of sesame seeds. Serve immediately and enjoy your delicious Singapore Noodles Tofu Stir-Fry!