Tofu Mushroom Noodle Stir-Fry

Combine water and liquid soy seasoning in a container, then add arrowroot powder. Mix in grated ginger and minced garlic to create a marinade. Allow the glaze to sit and infuse its flavors.

Prepare a surface for pressing excess liquid from the tofu by lining a plate with paper towels, placing a block of tofu on top, and adding another layer of paper towels. Position a cutting board on the tofu to support its weight and place a heavy pot on top of the cutting board. Let it sit for 30 minutes, periodically replacing the paper towels to extract as much moisture from the tofu as possible.

Prepare a bowl for soaking rice noodles by filling it with cold water. Allow the noodles to rehydrate, then cut the pressed tofu into 1/2-inch cubes.

Heat oil in a wok over high heat and add the tofu, stirring constantly until all sides are golden brown. This should take about 5 minutes. Add a variety of mushrooms and cook for an additional 2 minutes, stirring frequently to prevent burning.

Mix in sliced bell peppers and onions, then stir-fry for another 2 minutes. Pour the prepared glaze over the ingredients and continue cooking until the sauce has thickened, approximately 2 minutes.

Remove the rice noodles from their soaking water and gently shake off any excess liquid. Add the noodles to the wok with the other ingredients and stir-fry until heated through, taking about 3 minutes to complete.