I happened upon an assortment of Asian mushrooms and knew they were destined for a noodle stirfry. I used fresh udon noodles, but any dry noodles substitute nicely(use 1 lb). Green beans add a little crunch while umami seasoning adds depth of flavor; both are optional. No rules, just yum.
INGREDIENTS
21 oz fresh udon noodles(1 lb dry)
14 oz block extra-firm tofu, drained and pressed
2 Tbsp soy sauce /tamari
1 Tbsp rice vinegar
1 tsp sesame oil
1 Tbsp cornstarch
1 lb assorted Asian mushrooms(enoki, oyster, king oyster, shitake)
1.5-2 cups sliced green beans
3 cloves garlic
Umami seasoning (optional)
2 scallions, sliced for serving
(STIRFRY SAUCE)
1 cup no chicken vegetable broth
3 Tbsp soy sauce
1.5 Tbsp vegan oyster sauce(vegetarian stirfry sauce)
1.5 tsp toasted sesame oil
1/4 tsp white pepper
1.5 tsp coconut sugar
1 Tbsp cornstarch
1 tsp sambal oelek (optional)
DIRECTIONS
1. If using dry noodles, prepare according to package directions.
2. Slice tofu into cubes. Place tofu into a large bowl. Add soy sauce, rice vinegar and sesame oil; gently toss to coat. Once most of the liquid is absorbed by the tofu, sprinkle cornstarch over tofu, then mix carefully to coat. Let marinade.
3. Prepare stirfy sauce by wisking ingredients together. Set aside.
4. Remove stems from mushrooms, chop/slice to desired size.
5. In a large nonstick skillet/wok over medium-high heat with 2 Tbsp vegetable oil, cook tofu, tossing occasionally, until crisp on all sides, about 7 to 9 minutes. Remove from skillet, set aside.
6. Return skillet to high heat with 2 Tbsp oil, stirfry mushrooms for 5 minutes. *Sprinkle with umami seasoning if using. Add slice green beans and stirfry another 2 minutes. Add garlic and continue to cook another minute.
7. Return tofu to stirfry, add noodles and stirfry sauce. Toss to combine until everything well coated.
8. Serve topped with sliced scallions.