Tofu and Noodle Stir-Fry

Adapted from: https://oldwayspt.org/recipes/stir-fried-whole-grain-noodles-mushrooms-kale-and-crumbled-tempeh?fbclid=IwAR06NU8jwDI1eYhspUuREOmRYmYdQvPIHPGHGEfn0cE_JewzP_u18m_6Wvs (external link)

Ingredients

• 1 (16-oz) box whole wheat spaghetti
• 3 Tbsp canola oil
• 8 oz extra firm tofu, pressed and cut into cubes
• 1 tsp ginger, grated
• 2 green onions, sliced
• 8 oz mushrooms, sliced
• 2 Tbsp reduced-sodium soy sauce
• 3 Tbsp hoisin sauce
• ¼ tsp garlic powder
• 1 bunch of kale or spinach, chopped
• ½ cup peas (fresh or canned)

Recipe Directions

• Prepare spaghetti according to package instructions. Drain and set aside.
• In a large skillet, heat 2 Tbsp oil over medium heat. Add tofu in a single layer, and cook, undisturbed until browned, about 3 minutes per side.
• Add remaining oil. Then add ginger. Sauté until fragrant, about 1 minute. Add green onions, mushrooms, soy sauce, hoisin, and garlic powder. Cook for 5 minutes or until mushrooms begin to soften.
• Add greens and peas, stirring until greens are wilted and peas have softened. Add spaghetti. Toss until well combined.

Recipe Times

Preparation Time: 5 min
Cooking Time: 25 min
Total Time: 30 min

Recipe Facts

Servings: 4
Calories per serving: 360
Tips

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