Mushroom, Tofu, and Noodle Stir-Fry recipe

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Ingredients

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Nutrition Info

560.5 calories
carbohydrate: 82.9 g
cholesterol: : -
fat: 18.8 g
fiber: 7.3 g
protein: 22.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 2169.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.

  2. Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.

  3. Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.

  4. Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.

  5. Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

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