Vegan

Baked Mushroom Tofu Stir Fry (1 pan, nut-free with gluten-free and soy-free options)

Why stand over the stove to make a stir fry when you can bake this sticky, gingery tofu mushroom stir fry in the oven? In just 1 pan and 2 steps! It is absolutely delicious served over rice or noodles or as the filling for lettuce wraps!

close-up of baked mushroom tofu stir fry in a bowl

Baked tofu mushroom stir fry with an amazing, spicy ginger garlic sauce is a super easy, less-active-time stir fry-type dish. Instead of standing and stirring the mushrooms and stirring the tofu until they’re browned and crispy, we coat them in cornstarch and bake them, then mix this sauce mixture which we add to the baking dish and bake again. And it’s done!

close-up of baked mushroom tofu stir fry in the pan after baking

No need to stand to sauté anything, and it yields an amazingly delicious, saucy, sticky result. Everything in 1 pan! Easy and delicious.

This tofu mushroom stir fry is versatile, too! You can add in other vegetables of choice to make it your own.

Why You’ll Love this Baked Mushroom Tofu Stir Fry

easy, flavor-packed, one-pan meal
tofu and mushrooms get crispy on the first bake, then sauce gets thick, sticky, and bubbly on second bake
naturally nut-free
easily made gluten-free and even tofu-free!

baked mushroom tofu stir fry in the pan after baking

More Flavorful One-Pan Meals

Harissa Chickpeas
Caramelized Onion Beans
Veggie Pasta
Creamy Tuscan Beans
Hyderabadi Wedding Chicken Curry

Continue reading: Baked Mushroom Tofu Stir Fry (1 pan, nut-free with gluten-free and soy-free options)

The post Baked Mushroom Tofu Stir Fry (1 pan, nut-free with gluten-free and soy-free options) appeared first on Vegan Richa.

Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.