Maybe it’s a stretch to call tofu sheets cut into strips noodles, but I do find this dish close enough to the taste and texture of noodles to alleviate most of my noodle cravings.
This recipe is fast and easy to make so it’s perfect for a weeknight. Basically you just need to prep the vegetables, quickly boil the tofu strips and then fry it all up!
I made this recipe vegan. And I don’t feel like it really needs meat. The mushrooms, garlic, chili and vegetarian oyster sauce provide a lot of great flavor.
After I added up all the ingredients I was surprised that this dish works out to about 13g of carbs per fairly generous portion.
What makes this recipe work is getting the tofu noodles to be the right soft, but still springy consistency. You can achieve this by boiling the noodles in water with some baking soda. This helps to soften up the tofu and give it a great noodle like texture.
I wouldn’t suggest eating this recipe all the time, because it is a lot of tofu. But when that occasional noodle craving hits you, this dish hits the spot!