Umami Mushroom & Tofu Stir-fry Noodles

Instructions

1. 1

   Cook noodles according to package instructions. Drain and set aside. (Optional: toss with a teaspoon of sesame oil to prevent sticking).

   ~10 min
2. 2

   Press the tofu to remove excess water, then cut into bite-sized cubes. Slice the mushrooms and mince the garlic and ginger.

   ~5 min
3. 3

   In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, and water to create the sauce.

   ~2 min
4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and slightly crispy on all sides. Remove tofu from the skillet and set aside.

   ~6 min
5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger and stir-fry until fragrant, about 30 seconds.

   ~1 min
6. 6

   Add the sliced mushrooms to the skillet and stir-fry until they have softened and released their moisture, about 3-4 minutes.

   ~4 min
7. 7

   Return the cooked tofu to the skillet. Pour the prepared sauce over the mixture. Stir well to coat everything and cook until the sauce thickens, about 1-2 minutes.

   ~2 min
8. 8

   Add the cooked noodles to the skillet and toss to combine with the sauce, tofu, and mushrooms. Garnish with chopped green onions.

   ~1 min