In a large bowl, add the Singapore noodles and cover with boiling water. Allow to stand for 6 minutes and then drain and set aside.
Heat the wok to a medium heat and add the oil. Allow to heat for 3 minutes and then add the tofu and allow to fry for 3 minutes. Remove from wok using a slotted spoon and place onto paper towel. Pour the oil out of the wok and into a glass jug.