Savory Mushroom and Tofu Noodle Delight

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.