Noodle Stir-Fry with Tofu and Mushrooms

Ingredients 0/14

Step 1

Mix the water, soy seasoning, arrowroot, ginger, and garlic in a jar or small bowl and set it aside to use as your glaze. Next, press the tofu to get rid of excess moisture: place it between layers of paper towels on a plate, put a cutting board on top, and weigh it down with a heavy pot. Let it sit for about 30 minutes, swapping out the paper towels if they get too wet. While the tofu is pressing, soak the rice noodles in a large bowl of cold water until they soften. Once the tofu is ready, cut it into half-inch cubes.

Step 2

Heat some oil in a wok or large pan over high heat. Toss in the tofu and cook it until it’s golden on all sides, which should take around 5 minutes. Then add the mushrooms and cook for a couple more minutes before stirring in the bell pepper and onion. Pour the glaze over the veggies and tofu, letting it bubble and thicken for about 2 minutes.

Step 3

Drain the noodles well, giving them a good shake to get rid of extra water, then add them to the wok. Stir everything together and cook for another 3 minutes or so until the noodles are heated through and everything is nicely combined. Serve hot and enjoy!