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
Step-by-step instructions
Step 1 · Soak tang hoon in warm water for 10 minutes until softened
Soak tang hoon in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · Pat tofu dry and cut into 2cm cubes
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.
Step 3 · Heat 1 teaspoon sesame oil in a wok
Heat 1 teaspoon sesame oil in a wok. Sauté garlic until fragrant, about 1 minute.
Step 4 · Add mushrooms and carrot
Add mushrooms and carrot, stir-fry for 2 minutes until softened.
Step 5 · Pour in vegetable stock and bring to a gentle simmer
Pour in vegetable stock and bring to a gentle simmer. Add baby bok choy and cook for 2 minutes.
Step 6 · Add drained tang hoon and tofu to the wok
Add drained tang hoon and tofu to the wok. Season with soy sauce and white pepper. Stir gently to combine and heat through.
Step 7 · Garnish with Chinese celery and fried shallots before serving
Garnish with Chinese celery and fried shallots before serving.
Why this recipe 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.
A note on tradition
Tang Hoon with Tofu reflects the multicultural roots of Singaporean cuisine, often found in vegetarian hawker stalls and kopitiams. It's a popular choice during Buddhist vegetarian observances and is enjoyed year-round by those seeking lighter, meat-free options. The dish showcases the Singaporean flair for blending Chinese culinary techniques with local produce, making it a staple in both home kitchens and casual eateries across Singapore’s heartlands.