Umami Mushroom & Tofu Noodle Bowl

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and set aside.

   ~5 min
2. 2

   Press firm tofu to remove excess water, then cut into bite-sized cubes. Clean and slice shiitake mushrooms.

   ~5 min
3. 3

   Mince garlic and grate ginger.

   ~2 min
4. 4

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

   ~1 min
5. 5

   Heat vegetable oil in a frying pan over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu from the pan and set aside.

   ~8 min
6. 6

   Add sliced mushrooms to the same frying pan. Cook until softened and slightly browned, about 3-4 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.

   ~4 min
7. 7

   Return the cooked tofu to the pan. Pour the prepared sauce over the tofu and mushrooms. Add 3 tablespoons of water to loosen the sauce and stir well to coat everything. Cook for 2-3 minutes until the sauce thickens slightly.

   ~3 min
8. 8

   Divide the cooked rice noodles between two bowls. Spoon the mushroom and tofu mixture over the noodles. Garnish with chopped green onions and sesame seeds.

   ~2 min