Vegan Sweet and Sour Noodle Stir-Fry with Tofu
Ingredients
Stir fry
- 8 oz noodles
- 1 cup shiitake mushrooms
- 1 cup baby bella mushrooms
- 2 cups broccoli florets
- 3 cups mustard greens
- 1 medium onion
- 1 clove garlic
- 1 tsp ginger
- 1 tbsp avocado oil
- 1 tsp sea salt
- Crispy tofu
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
Toppings
- Chopped scallions
- Sesame seeds
- Basil
Preparation
Sweet and sour sauce
Combine all the sauce ingredients in a saucepan over medium heat and whisk until thickened, about 3 minutes.
Crispy tofu
Press the tofu to remove excess water, cut into nuggets, and cook in a pan with oil until crispy.
Stir fry
Cook the noodles according to package instructions.
Heat up the avocado oil in a pan 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 mustard greens and cook until shrunk in size, about 2 minutes.
Add the cooked noodles, crispy tofu, and sweet and sour sauce, and cook for 1-2 minutes until warmed through.
Remove from heat, top with chopped scallions, sesame seeds, and basil, and serve.
