Sesame Asian Tofu Stir-Fry

44 Ratings
  • 4 star values: 22
  • 5 star values: 12
  • 3 star values: 6
  • 1 star values: 2
  • 2 star values: 2
Read Reviews

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

By CupcakeSparkles11
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

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  • 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 Facts

Per Serving:
388 calories; 19.2 g total fat; 0 mg cholesterol; 1045 mg sodium. 46.6 g carbohydrates; 11.8 g protein; Full Nutrition

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Reviews (32)

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Most helpful positive review

amandak23k
Rating: 5 stars
01/25/2011
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 bean 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!!
Helpful
(26)

Most helpful critical review

Jenny Barker
Rating: 1 stars
10/07/2010
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 couldn't finish my serving and for me that says a lot.
Helpful
(56)
44 Ratings
  • 4 star values: 22
  • 5 star values: 12
  • 3 star values: 6
  • 1 star values: 2
  • 2 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Jenny Barker
Rating: 1 stars
10/07/2010
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 couldn't finish my serving and for me that says a lot.
Helpful
(56)
Ethnic Mike
Rating: 4 stars
05/06/2011
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. We 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.
Helpful
(33)
amandak23k
Rating: 5 stars
01/25/2011
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 bean 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!!
Helpful
(26)
DC
Rating: 5 stars
03/28/2011
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!
Helpful
(10)
Betsy
Rating: 3 stars
12/05/2011
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) and the instructions from a different recipe next time I think.
Helpful
(8)
Citygirlincountry
Rating: 4 stars
01/24/2012
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 sticking or being too thin you can add a little COLD water to a little bit of corn or potato starch in a separate small ball until dissolved and add that right before you turn off the heat to thicken the sauce. You can also add arrowroot directly into the sauce to thicken the sauce before you finish cooking/turning off the heat.
Helpful
(7)
Annie Carter
Rating: 4 stars
03/21/2011
Loved it! Tweeked it a little with more sesame flavor. (both seeds and oil) Good basic recipe!
Helpful
(6)
Don Prorak
Rating: 4 stars
01/24/2012
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 added large shitake mushrooms (because I had them). Very tasty!
Helpful
(5)
rhondajeans
Rating: 5 stars
10/11/2010
One of my favorites now!
Helpful
(5)
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