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Ingredients

6 tablespoons vegetable oil 2 cloves garlic, chopped 6 tablespoons soy sauce 6 tablespoons rice vinegar 1 tablespoon Thai chili sauce 3 tablespoons honey 8 ounces extra-firm tofu, cut into 1/4-inch cubes ½ (16 ounce) package linguine pasta 1 tablespoon sesame oil 8 ounces bean sprouts 8 ounces shredded carrots 1 green bell pepper, thinly sliced 8 green onions, halved lengthwise

Nutrition Info

388.3 calories carbohydrate: 46.6 g cholesterol: : - fat: 19.2 g fiber: 4.2 g protein: 11.8 g saturatedFat: 2.9 g servingSize: - sodium: 1045 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

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