Sesame Asian Tofu Stir-Fry

Sesame Asian Tofu Stir-Fry

27
Kristy Ainslie 5

"Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce."

Ingredients

50 m servings 388 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

27
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

sure looked like a winner, but it had 2 major problems that made it not work. 6 tablespoons oil in the sauce made it greasy, and the sauce wasn't thick enough to stick to the foods. sorry, but...

The sauce in this recipe has great flavor, we made it last night. I have to agree with Jenny however, it definitely does not need 6 tablespoons of vegetable oil. We used three and it was plent...

I thought this was a great way to use tofu. I didn't have that much soy sauce so I subbed teriyaki!! I used the rooster hot sauce in place of the thai chili sauce and shredded cabbage in place o...

Not sure what Jenny did because we loved this. Next time we are going to add peanut flavor either with peanut butter or chopped peanuts or both. Delicious!

Good flavor, but very greasy. I tossed in defrosted stir fry veggies instead of those listed here, so it was very easy to make. I'm going to use the same basic ingredients (with the oil halved...

This is a good recipe. For people who are complaining that it's too greasy, you can certainly use less oil and it shouldn't be a problem. Also, if you have a problem with the sauce not stickin...

Loved it! Tweeked it a little with more sesame flavor. (both seeds and oil) Good basic recipe!

One of my favorites now!

We liked it. I followed the advice of other reviewers and cut the oil down to 3 tbs. in the sauce (I used peanut oil); also added chunky peanut butter. I used leeks instead of green onions, and ...