Sesame Asian Tofu Stir-Fry Recipe

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.