Mushroom, Tofu, and Noodle Stir-Fry
Description
This vegetarian stir-fry of noodles, tofu, and mushrooms comes together really quickly on a weeknight.
Ingredients
•
3/4 cup water
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6 tablespoons liquid soy seasoning (such as Bragg®)
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1 tablespoon arrowroot powder
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1 (1 inch) piece minced fresh ginger root
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1 large clove garlic, crushed
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1/2 (12 ounce) package firm tofu
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5 ounces medium-width rice stick noodles
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2 tablespoons avocado oil, or as needed
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2 cups chopped portabello mushrooms
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1 (8 ounce) package cremini mushrooms, sliced
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1 red bell pepper, thinly sliced
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1/2 white onion, thinly sliced
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.