Tang Hoon with Tofu
Lunch • Singapore
How to Make Tang Hoon with Tofu (Traditional & Healthy Version)
Tang Hoon with Tofu is a beloved vegetarian staple in Singapore’s vibrant hawker scene and kopitiams. Tang hoon, also known as glass noodles or mung bean vermicelli, is prized for its springy texture and ability to absorb rich, aromatic flavors. This dish brings together silky tofu, crunchy local vegetables, and a light yet savory sauce, capturing the essence of Singaporean home-cooked comfort food. Rooted in Southeast Asian culinary traditions and given a fresh twist by Singapore’s renowned fusion culture, Tang Hoon with Tofu is a go-to lunch for busy professionals and families seeking a nutritious, satisfying meal. With its lightness and versatility, it’s often enjoyed at kopitiams in the heartlands, where vegetarian options are increasingly popular. The combination of protein-rich tofu and low-calorie tang hoon makes this dish both nourishing and wholesome, while the use of local ingredients like shiitake mushrooms and Chinese celery adds authentic flavor and texture. Perfect for those tracking their calories, this recipe delivers a satisfying taste of Singapore, reflecting the nation’s multicultural palate and the creative spirit of its hawker food heritage.
Ingredients(for 1 bowl (approx. 350g per serving))
- 80g (dry weight) Tang hoon (glass noodles) (mung bean vermicelli)
- 200g Firm tofu (tau kwa)
- 1 medium, julienned Carrot
- 4 pieces, sliced Shiitake mushrooms (fresh or dried (rehydrated))
- 2 heads, chopped Baby bok choy (xiao bai cai)
- 2 cloves, minced Garlic
- 1.5 tablespoons Light soy sauce (low sodium preferred)
- 1 teaspoon Sesame oil
- 1/4 teaspoon White pepper
- 250ml Vegetable stock (unsalted)
- 2 tablespoons, chopped Chinese celery - optional
- 1 tablespoon Fried shallots (store-bought or homemade) - optional
Instructions
- 1
Soak tang hoon in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak to keep noodles springy.
- 2
Pat tofu dry and cut into 2cm cubes. Pan-fry in a non-stick pan with a little sesame oil until golden on all sides. Set aside.
5 minutes
Use firm tau kwa for best texture.
- 3
Heat 1 teaspoon sesame oil in a wok. Sauté garlic until fragrant, about 1 minute.
1 minute
Avoid browning the garlic to prevent bitterness.
- 4
Add mushrooms and carrot, stir-fry for 2 minutes until softened.
2 minutes
Slice mushrooms thin for faster cooking.
Why This Dish is Healthy
This Singaporean Tang Hoon with Tofu recipe is a healthy choice because it uses minimal oil, lean plant-based protein, and a variety of fresh vegetables. The dish is low in saturated fat and contains no artificial additives. Using glass noodles instead of refined noodles helps keep the glycemic index moderate, while tofu supports muscle maintenance and satiety. Perfect for weight management and vegetarian diets.
Tang Hoon with Tofu is naturally low in fat and cholesterol, making it a heart-healthy choice. The combination of tofu and mung bean vermicelli provides a balanced mix of plant-based protein and complex carbohydrates. Vegetables like bok choy, carrot, and shiitake mushrooms add dietary fiber, vitamins A and C, iron, and potassium. The dish is light yet filling, suitable for those managing calorie intake, and is free from animal products if prepared with vegan soy sauce.
Pro Tips
- 💡Rinse tang hoon in cold water after soaking to prevent stickiness.
- 💡Use a non-stick pan to reduce oil when frying tofu.
- 💡Add a dash of vegetarian oyster sauce for extra umami if desired.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or microwave with a splash of stock to prevent the noodles from drying out.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
