1 bell pepper, sliced
1 or 2 carrots, sliced
1 crown broccoli, trimmed into small pieces
1 medium white or yellow onion, sliced
1/4 cup vegetable broth Fried tofu:
1 block (14 ounces) firm or extra firm tofu, drained and sliced in 1/2" cubes
3 tablespoons nutritional yeast
2 tablespoons flour
2 teaspoons garlic powder
1/2 teaspoon salt and pepper
2 tablespoons olive oil Noodles and sauce:
1/2 pound angel hair pasta or rice noodles
2 tablespoons olive oil
2 tablespoons vegan margarine
2 tablespoons curry powder
1 tablespoon nutritional yeast
1/4 cup vegetable broth
salt and pepper, to taste
1. Sauté vegetables in 1/4 cup vegetable broth until they are tender, and set aside. Boil noodles according to package directions. To make the fried tofu, mix remaining tofu ingredients, except olive oil, in sealed bag and shake to combine. Drop a few pieces tofu in and toss to coat. Keep doing this until all pieces have been coated. Do a second coating on the tofu.
2. Once all the pieces have had their second turn, heat the oil over medium heat and add the tofu. Cook for 4 to 6 minutes, turning occasionally, until golden brown and delicious! Drain noodles once done.
3. Heat the remaining olive oil over medium high heat and toss the noodles and vegetables together. Make the curry sauce by melting the margarine, then stirring in the curry powder, nutritional yeast and vegetable broth. Toss to coat.
4. Once everything is heated through and hot, toss in the tofu cubes just to get a bit of the sauce on them, and make sure they are heated through. Yummy!
Source of recipe: This recipe was adapted from a recipe for fried tofu and singapore noodles I found on the web. I modified them to make my own singapore noodles with what I had on hand!Here are the originals: http://vegetarian.about.com/od/tofurecipes/r/crispytofu.htmhttp://chines...