Mushroom, Tofu, And Noodle Stir-Fry
Fat 40 cal carbs 215 cal protein 42 cal.
Recipe Summary Mushroom, Tofu, And Noodle Stir-Fry
A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.Ingredients | Crispy Fried Mushrooms¾ cup water6 tablespoons liquid soy seasoning (such as Bragg®)1 tablespoon arrowroot powder1 (1 inch) piece minced fresh ginger root1 large clove garlic, crushed½ (12 ounce) package firm tofu5 ounces medium-width rice stick noodles2 tablespoons avocado oil, or as needed2 cups chopped portabello mushrooms1 (8 ounce) package cremini mushrooms, sliced1 red bell pepper, thinly sliced½ white onion, thinly slicedDirectionsCombine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.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.Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.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.Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.I used medium rice stick noodles, which can be found in the international isle of grocery stores or Asian markets.Info | Crispy Fried Mushroomsprep: 15 mins cook: 15 mins additional: 30 mins total: 1 hr Servings: 2 Yield: 2 servings
TAG : Mushroom, Tofu, And Noodle Stir-FryWorld Cuisine Recipes, Asian,
