The Best Mushroom, Tofu, and Noodle Stir-Fry
Discover an easy and healthy Mushroom, Tofu, and Noodle Stir-Fry recipe that's perfect for a quick vegetarian meal. Ready in just one hour!
Ingredients
- Glaze:
- 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
Stir-Fry:
- 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
Instructions
- Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
- 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.
- Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
- 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.
- Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.