For extra flavor, marinate the tofu in a tablespoon of the soy seasoning for at least 15 minutes before pressing. Feel free to substitute other vegetables, such as broccoli florets, snap peas, or carrots. If you don't have arrowroot powder, cornstarch can be used as a substitute. Adjust the amount of liquid soy seasoning to your preference. Taste and add more for a saltier flavor.
Mushroom, Tofu, and Noodle Stir-Fry
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING2 People
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VIEWS12
A symphony of earthy mushrooms, delicate tofu, and silken noodles, all brought together by a vibrant, umami-rich glaze. This vegetarian stir-fry is a weeknight wonder, ready in a flash when your ingredients are prepped and waiting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate83 g
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Fiber7 g
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Protein23 g
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Saturated Fat2 g
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Sodium2169 mg
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Sugar7 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a jar, whisk together the water, liquid soy seasoning, arrowroot powder, minced ginger, and crushed garlic. Set this flavorful glaze aside. (Prep time: 5 minutes)
02
Step
30 mins
Press the tofu: Line a plate with paper towels, place the tofu on top, and cover with another layer of paper towels. Place a cutting board on top and weigh it down with a heavy pot or several cans. Press for at least 30 minutes, replacing the paper towels as needed to remove excess moisture. This step is crucial for achieving a delightful golden crisp on the tofu. (Prep time: 30 minutes)
03
Step
20 mins
Soak the noodles: Place the rice noodles in a large bowl and cover them with cold water. Let them soak until pliable, about 15-20 minutes. Once the tofu is pressed, cut it into ½-inch cubes. (Prep time: 20 minutes)
04
Step
9 mins
Heat a wok or large skillet over high heat. Add the avocado oil. Once the oil is shimmering, add the cubed tofu and stir-fry until golden brown on all sides, approximately 5 minutes. Add the chopped portabello and sliced cremini mushrooms and cook for 2 minutes, stirring frequently. Incorporate the thinly sliced red bell pepper and white onion, and stir-fry for another 2 minutes, until slightly softened. (Cook time: 9 minutes)
05
Step
2 mins
Pour the prepared glaze over the stir-fry and cook, stirring constantly, until the sauce thickens and coats all the ingredients, about 2 minutes. (Cook time: 2 minutes)
06
Step
3 mins
Drain the rice noodles thoroughly, shaking off any excess water. Add the noodles to the wok and stir-fry until everything is heated through and the noodles are evenly coated with the sauce, about 3 minutes. Serve immediately and enjoy! (Cook time: 3 minutes)
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RECIPE REVIEWS
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Please Rate
Selina Dickinson
Jun 27, 2025So easy and delicious! I didn't have arrowroot powder, so I used cornstarch, and it worked perfectly fine.
Nicholas Hilpert
Jun 26, 2025I've made this several times now, and it's always a hit. Pressing the tofu is definitely worth the effort!
Jayce Legros
Jun 25, 2025This recipe is fantastic! The glaze is what really makes it special. I added some snow peas for extra crunch.
Destini Dickistoltenberg
Jun 2, 2025I love how customizable this recipe is. I've tried it with different vegetables and protein sources, and it always turns out great.