Mushroom Tofu Stir Fry Noodles | Simple Recipe
These vegan mushroom tofu stir fry noodles are so easy and quick to prepare. They make such a delicious dish, although the ingredients are quite simple.
Ingredients
Sauce ingredients
- 50 ml light soy sauce
- 1 tsp agave syrup
- 1 tsp sriracha sauce (or other hot sauce) or to taste
- 1 tsp cornstarch
Stir fry ingredients
- 2+2 tbsp sesame oil
- 200 g firm tofu
- 200 g Champignon mushrooms
- 4 garlic cloves
- 1 ginger knob (2-3 cm)
- 200 g rice noodles
- 200 ml water
- 1 spring onion use only the greens
- 1 tsp sesame seeds
Instructions
- place all sauce ingredients into a small bowl and stir to combine well; set aside;
- Prepare the rice noodles according to package instructions; when they're almost done, transfer to a sieve, run under cold water and set aside;
- Slice the mushrooms, chop the spring onion, grate ginger and garlic;
- Press the tofu block to remove as much water as possible; heat 2 tbsp of sesame oil in a pan then fry the tofu slices until golden and crispy; remove tofu from the pan and set aside;
- Heat the rest of the oil and fry ginger and garlic over medium heat for about 1 minute; stir continuously to prevent burning;
- Add the sauce, stir for a few seconds, then add mushrooms and water; cook over high heat for about 1 minute; stir from time to time;
- Add noodles, tofu and spring onion; stir well until all noodles are covered in sauce; cook for 1 minute and add a bit more water, if needed; stir from time to time;
- Turn off the heat and transfer into serving bowls; sprinkle sesame seeds on top and enjoy!
Notes
Make sure all ingredients are ready to stir fry when you begin cooking garlic and ginger.