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Mushroom, Tofu, and Noodle Stir-Fry

Rated as 5 out of 5 Stars

"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."
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1 h servings 561
Original recipe yields 2 servings


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  1. Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
  2. 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.
  3. Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
  4. 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.
  5. Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.


  • Cook's Note:
  • I used medium rice stick noodles, which can be found in the international isle of grocery stores or Asian markets.

Nutrition Facts

Per Serving: 561 calories; 18.8 82.9 22.7 0 2169 Full nutrition

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i made this recipe today. Delicious and did not make any changes beside doubling the recipe. Will make again. 3/18/20 The box does state the length of time to soak the noodles, 10mins.

I am responding to SMchurstTx. The directions on the package of noodles that I used said to soak for 10 minutes. You may be working with a different brand so I would go by the directions on t...