Mushroom, Tofu, and Noodle Stir-Fry recipe
All Recipes World Cuisine Recipes AsianIngredients
-
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 Mushroom, Tofu, and Noodle Stir-Fry
Directions
-
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.