Best Mushroom And Tofu Stir Fry Recipes

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Mushroom, Tofu, and Noodle Stir-Fry image

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

Provided by Bren

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 12

Ingredients

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Steps:

Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g

MUSHROOM AND TOFU STIR-FRY

Mushroom and Tofu Stir-Fry image

This is Shantha Thomas's recipe from the Thursday magazine dated 30/11/06-6/12/06. It won her a R.O. 30 Gift coupon to dine in a good hotel here in Oman. It's a too good recipe. Don't miss!

Provided by Charishma_Ramchanda

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups mushrooms, sliced
1 cup tofu or 1 cup cottage cheese, cubes
1/4 cup unsalted cashews, roasted
1/4 cup onion, thinly sliced
1 teaspoon ginger-garlic paste
1 teaspoon garam masala powder
1/4 teaspoon black pepper
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoon oil
salt
1/4 cup yellow bell peppers or 1/4 cup red bell pepper, thinly sliced
1/4 cup spring onion, cut into small lengths (only greens)
3 tomatoes, cut into flowers

Steps:

Roast tofu cubes in a non-stick pan by adding a few drops of oil and a pinch of red chilli powder.
Stir carefully and do not break the cubes.
Keep aside.
In the same pan, add the remaining oil.
Fold in mushrooms, ginger-garlic paste and all the masala powders alongwith salt.
Stir-fry for a few minutes till the mixture dried.
Note: Dont cook on slow flame cause this cause mushrooms to become mushy and overcooked.
Add roasted tofu cubes/cottage cheese cubes and roasted cashews.
Mix well.
Take a wide dish and transfer the mushroom tofu stir-fry in it.
Garnish and serve.