READY IN 50 mins

Sesame Asian Tofu Stir-Fry

Read Reviews (17)

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

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

May 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.

—Ethnic Mike

See full review »

Most Helpful Critical Review

Oct 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.

—Jenny

See full review »

26 Ratings

See other versions of this recipe!

Jan 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!!

—amandak23k

See full review »

Dec 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.

—Betsy

See full review »

Mar 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!

—DC

See full review »

Jan 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.

—myboysmom

See full review »

Oct 11, 2010

One of my favorites now!

—rhondajeans

See full review »

Jan 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!

—Don Prorak

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Vegetable and Tofu Stir-fry

Lime-Curry Tofu Stir-fry

Orange Beef-Style Tofu Stir-Fry

Tofu Peanut Stir-Fry

Asian Steak Stir-Fry Salad

Sesame Shrimp Stir-Fry

Sesame Tofu Dressing

Tofu with Ground Pork Stir-Fry

Asian Turkey Barbecue on Sesame Scallion Toasts

Beef Stir-Fry with Peanut Sauce

Nutrition

Calories
388 kcal
19%

Carbohydrates
46.6 g
15%

Cholesterol
0 mg
0%

Fat
19.2 g
29%

Fiber
4.2 g
17%

Protein
11.8 g
24%

Sodium
1045 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sesame Asian Tofu Stir-Fry

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 388
Calories from Fat: 173

% Daily Value *
Total Fat 19.2g 29 %
Saturated Fat 2.9g 14 %
Cholesterol 0mg 0 %
Sodium 1045mg 42 %
** Potassium 428mg 12 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 4.2g 17 %
Protein 11.8g 24 %
Sugars 14.6g
Vitamin A 132 %
Vitamin C 46 %
Calcium 14 %
Iron 30 %
** Thiamin 9 %
** Niacin 39 %
** Vitamin B6 16 %
** Magnesium 22 %
** Folate 71 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.