Mushroom, Tofu, and Noodle Stir-Fry

This vegetarian stir-fry of noodles, tofu, and mushrooms comes together really quickly on a weeknight.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 561 Calories

Ingredients

• 1 red bell pepper, thinly sliced
• 1 tablespoon arrowroot powder
• 1 large clove garlic, crushed
• 1 (1 inch) piece minced fresh ginger root
• 2 tablespoons avocado oil, or as needed
• 1 (8 ounce) package cremini mushrooms, sliced
• 6 tablespoons liquid soy seasoning (such as Bragg®)
• 5 ounces medium-width rice stick noodles
• 2 cups chopped portabello mushrooms
• 0.75 cup water
• 0.5 (12 ounce) package firm tofu
• 0.5 white onion, thinly sliced

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

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