30 Minute Stir-Fry Noodle Bowl

Preheat the oven to 425°F.

Take the block of tofu and press it with a clean towel or paper towels to remove as much moisture as possible. Once dry, slice the tofu into even pieces and toss them in a bowl with cornstarch until well-coated.

Place the tofu on a lined baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.

While the tofu bakes, bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions. Before draining, scoop out about half a cup of the pasta water and set it aside. Drain the noodles and set them aside.

While the tofu and noodles cook, heat olive oil in a large skillet or sauté pan over medium heat.

Add the frozen stir-fry vegetables and cook, stirring occasionally, until tender and heated through, about 7–9 minutes.

Wash and slice the mushrooms, then add them to the pan during the last five minutes of cooking, letting them soften and brown slightly.

In a small bowl, whisk together the soy sauce, gochujang, hoisin sauce, and maple syrup until smooth.

Once the tofu, noodles, and vegetables are ready, add the cooked noodles and crispy tofu to the skillet with the vegetables. Pour the sauce over everything and toss gently to coat, adding a splash of reserved noodle water if needed to loosen the sauce.

Serve hot, sprinkled with sesame seeds.