Spicy Pan-Asian Mushroom and Tofu Stir-fry with Soba Noodles

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 4 tablespoons of low sodium soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of sriracha, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, and 1/4 cup of water to create the stir-fry sauce.

2. 2

   Cook 8 ounces of soba noodles according to package directions, then drain them and rinse with cold water to prevent sticking.

3. 3

   Heat a large wok or skillet over medium-high heat with 1 tablespoon of cooking oil, then add 14 ounces of cubed extra-firm tofu and cook until golden brown on all sides, about 5-7 minutes, then remove from the pan.

4. 4

   Add 4 cloves of minced garlic and 2 tablespoons of grated ginger to the same wok, stir-frying for 30 seconds until fragrant, being careful not to burn them.

5. 5

   Introduce 1.5 cups of sliced assorted mushrooms and 2 heads of chopped bok choy to the wok, stir-frying for 3-4 minutes until the vegetables begin to soften.

6. 6

   Return the cooked tofu to the wok with the vegetables, pour in the prepared stir-fry sauce, and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats all ingredients.

7. 7

   Add the cooked 8 ounces of soba noodles to the wok, tossing gently to combine all ingredients and ensure the noodles are evenly coated with the sauce.

8. 8

   Garnish the completed dish with 2 sliced green onions and 1 teaspoon of sesame seeds before serving immediately.