Recipe by Kristy Ainslie
"Thinly-sliced vegetables are stir-fried in a garlic and sesame sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Thai chili sauce
extra-firm tofu, cut into 1/4-inch cubes
1/2 (16 ounce) package
green bell pepper, thinly sliced
green onions, halved lengthwise
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.
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.
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!!
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!
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.
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.
One of my favorites now!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sesame Asian Tofu Stir-Fry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 173
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Your favorite veggies stir-fried with a mild garlic, ginger, and soy sauce.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
See how to make a stuffed and basted vegan Thanksgiving "turkey."