Overall a great recipe. First off, I took the advise of other reviewers and did not use 6 tbsp of oil. Also, for the tofu, here's my suggestion from my "hippy" days as a vegetarian :)Take your tofu and wrap it up in paper towels or cheese cloth and place a pan (or anything heavy) on top. This will push out all the water. Leave it for about 30 minutes or so...it will shrink some. Get your rice vinegar/soy sauce/honey/chili sauce mixture ready. Then Soak the tofu in your mixture for another 30 minutes. I recommend this to give the tofu even more flavor! I couldn't find bean sprouts at the store so I used sliced mushrooms instead; I also added some spinach for some extra leafy-ness. I also used a TON of soy sauce and a bit of teriyaki sauce when I was cooking the veggies. I can't eat a lot of pasta (gastric bypass) so I left out the lingune on my plate and had mine with just tofu and veggies (my partner had the linguine in his and he LOVED IT!)Very delicious....we will be making this again!
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Overall a great recipe. First off, I took the advise of other reviewers and did not use 6 tbsp...