Singapore Style Noodles with Tofu

Ingredients

• 8 ounces thin rice noodles
• 1/4 cup vegetable oil
• 1 14-ounce package firm tofu, cut into 1/2-inch cubes
• Kosher salt
• 4 scallions, cut into 2-inch pieces
• 2 stalks celery, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons Madras curry powder
• 3 tablespoons soy sauce
• 1/2 cup low-sodium chicken or vegetable broth
• Juice of 1/2 lime, plus wedges for serving
• 1 cup mung bean sprouts

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