Singapore Noodles


Tofu Balsamic

8 oz      Tofu, extra firm, pressed and cut into ¾ inch cubes
5 T        Balsamic Vinegar
1 tsp     Dijon mustard
1 T        Local Spicery Vadouvan or other curry powder
½ tsp    Chile flakes


½          Onion, cut in half and thinly sliced
½          Red bell pepper, sliced into thin strips and halved
1           Large carrot, cut into 2” matchsticks
2 T        Local Spicery Vadouvan or other curry powder
1 piece Ginger root, thumb-size, grated
1 T        Local Spicery Bada Bing Bouillon in 1 cup of hot water (substitute 1 cup, veggie broth)
½          Small cabbage, sliced very thin
6-9 oz   Thin rice noodles, cooked and rinsed in cold water
½          Head of fresh cilantro, chopped


No-Fish “Phish” Sauce

3          Cloves garlic, minced
¼ cup   Pineapple juice
3 T        Lime juice
2 tsp     Local Spicery Depth
½ tsp    Chile flakes


Scallions, thinly sliced
Toasted sesame seeds
Lime wedges


What I love about this recipe is that all the prep work can be done in advance, and the dish magically comes together in about 15 minutes in a large sauté pan.

Tofu Balsamic

Press the tofu well (at least 2 hours), cut into cubes.  Place cubes in large zip-loc bag.

Blend balsamic vinegar, mustard, 1 T of vadouvan, and ½ tsp Chile flakes. Toss with tofu until well-coated.  Allow to marinate in the refrigerator for at least 1 hour (3+ hours is better).  When ready to cook, place tofu pieces on basket of air fryer so that they are not touching.  Air fry at 400 degrees for a total of 15 minutes, turn tofu at about half-way point.  Set aside until ready to serve.

No-Fish “Phish” Sauce

Add all the listed ingredients, then set aside.  Can be refrigerated.  Large Local Spicery Jars are just perfect for this.


I like to prepare the veggies in advance and refrigerate until just before cooking.  Combine the onion, bell pepper and carrots in one Tupperware, and the cabbage in another.

Start by cooking and rinsing the noodles and making the veggie broth (1 TBSP Local Spicery Bada Bing plus 1 cup, hot water).

Next, sauté the onion, bell pepper and carrots over high heat until the onions are translucent and starting to caramelize. Deglaze by adding the veggie broth; allow to reduce to about ½ its original volume.  Add 2 T of Vadouvan and grated ginger, mix well.  Add noodles and toss over medium heat until fully mixed and hot.

Serve in large bowls with balsamic tofu cubes on top.  Garnish with scallions, and sesame seeds and lime wedges.



For a twist on this recipe, try replacing curry with:

Local Spicery Jin Yong for a Cantonese influence
Local Spicery Ras el Hanout if you are feeling Moroccan
Local Spicery B0 Kaap Curry for a Malaysian/South African flair
Local Spicery Berbere if you want to lean Ethiopian

So many choices, so little thyme….!



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