I’ll admit these were a bit different to my standard stir-fries, but in a comforting way. If you’ve never been a fan or need a soft introduction to noodle dishes, give this a go as it’s seriously easy.
Tofu & Mushroom Noodles
Course: DinnerDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 TBS 1 Sesame Oil
4 TBS 4 Cornflour
450 grams 450 Firm Tofu, pressed and cubed
2 tsp 2 Minced Ginger
200 grams 200 Mushrooms, sliced
1 TBS 1 Soy Sauce
500 ml 500 Vegan Chicken Stock
800 grams 800 Pre-Cooked Noodles (I’ve used Hokkien, Udon will work well too)
1 1 Spring Onion, sliced
250 grams 250 Brussel Sprouts, halved (you can substitute this for any greens you like)
Directions
- Heat oil in a frying pan or wok over medium-high heat, then add the tofu and 3 TBS cornflour. Toss until golden then set aside.
- Add the ginger, mushrooms, and Brussel sprouts (or greens) to the pan and fry, stirring regularly for 2-3 minutes or until caramelised.
- In the meantime whisk the stock, soy sauce, and 1 TBS cornflour together. Once the mushroom mix is cooked, return the tofu, add in the noodles and sauce and cook for a further minute or until the noodles have loosened, and the sauce is heated, thick, and coating everything.
- Serve in a bowl with spring onions and enjoy!
