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Practical Cooking Tips
- Press the tofu well to remove excess moisture for a better texture.
- Cook the mushrooms until they release their liquid and start to brown for deeper flavor.
- Use high heat when stir-frying to keep the vegetables crisp and vibrant.
Ingredients 0/14
Why This Recipe Is So Good
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!
