• 4servings
  • 30minutes
  • 395calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3
MineralsZinc, Copper, Natrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (14-ounce) extra-firm tofu , drained 1 package(s) (9-ounce) fresh linguine

  2. 2 tablespoon(s) vegetable oil

  3. 2 stalk(s) celery , thinly sliced 1 medium (4- to 6-ounce) red pepper , thinly sliced 3 clove(s) garlic , crushed with press 1 large zucchini , cut into 1/4-inch-thick-half-moons 2 large carrots , shredded 25 cup(s) lower-sodium soy sauce

  4. 1/2 teaspoon(s) Asian sesame oil

  5. Fresh cilantro leaves , for garnish

Instructions Jump to Ingredients ↑

  1. Cut tofu block in half lengthwise. Cut each piece into 1/2-inch-thick slices. Place slices in single layer between paper towels to remove excess moisture.

  2. In 12-inch nonstick skillet, heat 1 inch water to boiling on high. Add linguine and cook as label directs. Drain and rinse under cold running water to prevent pasta from sticking.

  3. In same skillet, heat 1 tablespoon oil on medium 1 minute. Add tofu in single layer and cook 10 minutes or until golden brown, turning once. Transfer to plate.

  4. In same skillet, heat remaining tablespoon oil on medium 1 minute. Add celery, pepper, and garlic; cook 2 minutes or until crisp-tender, stirring. Add zucchini; cook 1 to 2 minutes or until crisp-tender, stirring.

  5. Add carrots, soy sauce, tofu, and noodles. Cook 2 minutes or until heated through, stirring to coat.

  6. Remove from heat, stir in sesame oil, and transfer to serving plates. Garnish with cilantro.


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