Vegan Sweet and Sour Noodle Stir-Fry with Tofu
Ingredients
- 8 oz pad thai noodles, cooked according to package instructions
- 1 cup shiitake mushrooms, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cups broccoli florets
- 3 cups mustard greens (or substitute with kale or spinach)
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp avocado oil
- 1 tsp sea salt
- Crispy tofu nuggets
- Sweet and sour sauce
- Chopped scallions, sesame seeds and basil to top
Sweet and sour sauce
- 3 tbsp maple syrup or cane sugar
- 1.5 tbsp apple cider vinegar
- 1.5 tbsp soy sauce or tamari
- 1.5 tbsp tomato paste
- 1 tbsp sriracha
- 2 tsp corn starch
- 0.5 tsp garlic powder
- 1/3 cup water
Preparation
Sweet and sour sauce
Combine all the ingredients in a saucepan on medium heat and whisk until the sauce has thickened, about 3 minutes
Stir fry
Prepare crispy tofu nuggets by pressing tofu to remove excess water, cutting into cubes, and frying in oil until golden and crispy
Heat up the oil and once hot add the onion and cook for 3 minutes
Add the garlic and ginger and cook for 1 minute
Add the mushrooms, broccoli and sea salt and cook for 5 minutes, until no moisture remains and mushrooms are meaty
Add the greens and cook until shrunk in size, about 2 minutes
Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 minutes
Remove from heat, top with scallions, sesame seeds and basil and enjoy
Notes
Serve in a coconut bowl for an authentic presentation as suggested
