Sesame Asian Tofu Stir-fry

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• 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.
• 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.