Ingredients
2
2 servings
- •¾ cup water
- •6 tablespoons liquid soy seasoning (such as Bragg®)
- •1 tablespoon arrowroot powder
- •1 (1 inch) piece minced fresh ginger root
- •1 large clove garlic, crushed
- •½ (12 ounce) package firm tofu
- •5 ounces medium-width rice stick noodles
- •2 tablespoons avocado oil, or as needed
- •2 cups chopped portabello mushrooms
- •1 (8 ounce) package cremini mushrooms, sliced
- •1 red bell pepper, thinly sliced
- •½ white onion, thinly sliced
Instructions
- Combine 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.
Nutritional Facts
Per 2 servings
- Calories: 561
- Carbohydrate: 83g
- Fat: 19g
- Fiber: 7g
- Protein: 23g
- Sugar: 7g
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