Vegan Sweet and Sour Noodle Stir-Fry with Crispy Tofu
Ingredients
- 8 oz pad thai noodles
- 1 cup sliced shiitake mushrooms
- 1 cup sliced baby bella mushrooms
- 2 cups broccoli florets
- 3 cups mustard greens (or sub with kale or spinach)
- 1 medium onion
- 1 clove garlic
- 1 tsp ginger
- 1 tbsp avocado oil
- 1 tsp sea salt
- Crispy tofu
- Sweet and sour sauce
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
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!
Sweet and sour sauce
Combine all the sauce ingredients in a saucepan on medium heat and whisk until the sauce has thickened, about 3 minutes.
