Sesame Asian Tofu Stir-Fry Recipe -
Sesame Asian Tofu Stir-Fry Recipe
  • READY IN 50 mins

Sesame Asian Tofu Stir-Fry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. 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.
  3. 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.
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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.

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.

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!!

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!

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.

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.

Mar 21, 2011

Loved it! Tweeked it a little with more sesame flavor. (both seeds and oil) Good basic recipe!

Oct 11, 2010

One of my favorites now!


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  • 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.

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