“Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce.” - by Kristy Ainslie
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 388 cal
- 19%
- Fat
- 19.2 g
- 29%
- Carbs
- 46.6 g
- 15%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"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 i cou..." See moreldn't finish my serving, and for me, that says a lot."
Ethnic Mike
"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 plenty. ..." See moreWe didn't have linguine pasta, so we used rice noodles. They work well. I made another batch of the sauce after as well and added peanut butter. Very good results. Thanks for the recipe. I will use it a lot."
amandak23k
"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 of the ..." See morebean sprouts ( the bean sprouts were super brown at the store and didn't look good at all). I didn't shred my carrots just super finely diced them. I really liked this!!"
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