Mushroom, Tofu, and Noodles in a Stir-Fry

Step 1

Start by mixing the water, soy seasoning, arrowroot, ginger, and garlic in a jar and set it aside—this will be your glaze. Next, press the tofu to get rid of as much moisture as possible: place it between layers of paper towels on a plate, put a cutting board on top, and weigh it down with something heavy like a pot. Let it sit for about 30 minutes, swapping out the paper towels if they get too soggy. While the tofu is pressing, soak the rice noodles in a big bowl of cold water until they're soft. Once the tofu is ready, cut it into half-inch pieces. Heat some oil in a wok or large pan over high heat, then add the tofu and cook it, stirring occasionally, until it’s golden all over—this should take around 5 minutes. Toss in all the mushrooms and cook for another couple of minutes before adding the bell pepper and onion. Stir everything together and pour the glaze over the veggies and tofu. Let it cook until the sauce thickens, about 2 minutes. Drain the noodles, shake off any extra water, then add them to the pan. Stir-fry everything together for a few minutes until the noodles are warmed through and everything is nicely combined.