Mushroom and Tofu Noodle Stir-Fry

  • Prep 10 mins
  • Total 1h 25 mins
  • Easy
  • Serves 2

Tip: Use rice noodles to make this recipe gluten-free.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 8 ounces firm tofu, cut in 1-inch cubes
  • 8 ounces cremini mushrooms, sliced
  • 3/4 cup stir-fry sauce, divided
  • 1 tablespoon vegetable oil
  • 2 cups broccoli, chopped in 1-inch pieces
  • 2 cloves garlic, peeled, minced
  • 12 ounces cooked lo mein noodles (or spaghetti or angel hair)
  • 1 teaspoon sriracha sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon Sesame oil
  • Sesame seeds, for garnish
  • 1 tablespoon cilantro


  • Silicone-Tipped Tongs
  • Step 1

    Add the tofu, mushrooms, and ½ cup stir-fry sauce to a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the tofu.

  • Step 2

    To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat. Close the hood. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 15 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).

  • Step 3

    When unit beeps to signify it has preheated, open hood and place oil and broccoli on the griddle. Leave hood open and cook for 3 minutes. Add the garlic and cook for 30 seconds.

  • Step 4

    Add the tofu, mushrooms, and the marinade to the broccoli on the griddle and toss to evenly combine. Cook for 5 minutes.

  • Step 5

    Add the noodles, sriracha, soy sauce, sesame oil, and remaining stir-fry sauce. Toss the mixture until evenly combined and cook for an additional 5 minutes.

  • Step 6

    When cooking is complete, transfer the stir-fry to a platter. Garnish with sesame seeds and chopped cilantro.