Ingredients
- Glaze:
- ¾ cup of water
- 6 tablespoons of liquid soy seasoning (like Bragg®)
- 1 tablespoon of arrowroot powder
- A piece of fresh ginger root (about 1 inch), minced finely
- A crushed large clove of garlic
- Stir-Fry:
- Half of a 12-ounce firm tofu package
- 5 ounces of medium-width rice stick noodles
- About 2 tablespoons of avocado oil, adjust as needed
- 2 cups of chopped portabello mushrooms
- Sliced cremini mushrooms from an 8-ounce package
- A thinly sliced red bell pepper
- Half of a thinly sliced white onion
Step 1
Mix together water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar to create a flavorful glaze for the dish. Set this delicious glaze aside for later use.
Step 2
Prepare the tofu by placing it on a plate lined with paper towels. Layer another set of paper towels on top of the tofu and place a cutting board followed by a heavy pot on top. Allow the tofu to sit under this weight for 30 minutes, changing the paper towels as needed to press out excess liquid effectively.
Step 3
In a large bowl, soak rice noodles in cold water to soften them up. Once ready, cut the pressed tofu into bite-sized 1/2-inch pieces to add a satisfying texture to the dish.
Step 4
In a wok set over high heat, warm up some oil before adding the tofu. Stir-fry the tofu until it turns a delightful golden hue on all sides, which should take about 5 minutes. Next, introduce all the mushrooms into the wok and cook for an additional 2 minutes. Toss in the bell pepper and onion, stir-frying for another 2 minutes until they start to soften. Pour the prepared glaze over the ingredients and cook until the sauce thickens, roughly 2 minutes.
Step 5
Drain the soaked rice noodles and add them to the wok. Stir-fry everything together until the noodles are heated through, ensuring all the flavors meld together perfectly, which should take approximately 3 minutes.
Extra Tips & Suggestions
- 1. Keep your fresh mushrooms in a cool, dark place like a paper bag in the fridge to maintain their freshness and flavor.
- 2. Store your tofu in a sealed container filled with water in the fridge to keep it moist and prevent it from drying out.
- 3. When preparing your ingredients, slice and dice the mushrooms and tofu ahead of time so they are ready to go when it's time to cook.
Reviews
Brennan
August 14, 2025Wow, this savory mushroom and tofu noodle recipe sounds absolutely delightful! I can just imagine how the flavors all come together perfectly. It's like a cozy hug in a bowl! Can't wait to try it out for myself. Thanks
Willow
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Jamir
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Dante
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Elaina
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Remy
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Aarush
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Rhys
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Ailani
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Cory
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Marcelo
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Nolan
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Marlowe
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Alia
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Francis
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Mauricio
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Arthur
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Nolan
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Blaise
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Annie
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Nelson
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Davis
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Nashit
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Abdullah
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Laura
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Mariam
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Lorelei
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Maya
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Lacey
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Siti
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