Caramelized Honey-Garlic Tofu and Noodles
with Snow Peas and Sesame Seeds
Surprised to see linguine in an Asian-inspired dish? Well, don't be! Linguine is a heartier noodle that holds onto sauce without weighing it down, making it an ideal vehicle for tonight's sweet chili sauce!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
56 g
Carrot, julienned
113 g
Snow Peas
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
170 g
Linguine
(Contains Wheat)
2 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 unit(s)
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Meanwhile, trim, then diagonally halve snow peas.
- Thinly slice green onion.
- Heat a large non-stick pan over medium-high heat.
- Combine honey-garlic sauce, soy sauce, ginger-garlic puree and 1 tbsp (2 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When the pan is hot, add sesame seeds to the dry pan.
- Toast, stirring often, until lightly golden, 1-2 min. (TIP: Keep your eye on sesame seeds so they don't burn!)
- Add 1/2 tbsp (1 tbsp) oil to the pan with sesame seeds, then tofu.
- Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
- Add 3 tbsp (6 tbsp) of sauce mixture, then season with salt and pepper. Cook, stirring often, until tofu starts to caramelize, 2-3 min.
- Transfer to a plate.
- Add 1 tbsp (2 tbsp) oil, then snow peas and carrots to the same pan.
- Cook, stirring occasionally, until veggies slightly soften, 2-3 min. Season with salt and pepper, to taste.
- Increase heat to high.
- Add tofu, noodles and remaining sauce mixture to the pan.
- Cook, tossing occasionally, until noodles are coated and veggies are tender-crisp, 1-2 min. (TIP: Add 1 tbsp reserved pasta water at a time if noodles get too dry.)
- Season with salt and pepper, to taste.
- Divide noodles between bowls.
- Sprinkle green onions over top.
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.