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My review
Sesame Asian Tofu Stir-Fry
Spartan1977
"Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce."
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Ingredients
50 m servings 388 calsOriginal recipe yields 6 servings
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Directions
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- 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 Facts
Per Serving: 388 calories; 19.2 g fat; 46.6 g carbohydrates; 11.8 g protein; 0 mg cholesterol; 1045 mg sodium. Full nutrition
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Reviews
Read all reviews 3244 Ratings
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Most helpful positive review
5/6/2011
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 plent...
Most helpful critical review
10/6/2010
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...
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10/6/2010
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...
5/6/2011
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 plent...
1/22/2011
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 o...
3/28/2011
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!
12/5/2011
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...
1/24/2012
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 stickin...
3/20/2011
Loved it! Tweeked it a little with more sesame flavor. (both seeds and oil) Good basic recipe!
1/24/2012
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 ...