Sesame Asian Tofu Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce. Ingredients:
6 tablespoons vegetable oil |
2 cloves garlic, chopped |
6 tablespoons soy sauce |
6 tablespoons rice vinegar |
1 tablespoon thai chili sauce |
3 tablespoons honey |
8 ounces extra-firm tofu, cut into 1/4-inch cubes |
1/2 (16 ounce) package linguine pasta |
1 tablespoon sesame oil |
8 ounces bean sprouts |
8 ounces shredded carrots |
1 green bell pepper, thinly sliced |
8 green onions, halved lengthwise |
Directions:
1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3. While the pasta is boiling, heat the sesame oil in clean wok or large skillet; cook and stir the bean sprouts, carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce and linguine; stir to combine.
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