Sesame Asian Tofu Stir-Fry

• 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
• 1/2 (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

1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes.
2. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer.
3. Reduce heat to medium-low, and let the sauce simmer for 10 minutes.
4. Transfer the sauce to a bowl, and stir the tofu into the sauce.
5. Set the tofu mixture aside.
6. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
7. Once the water is boiling, stir in the linguine, and return to a boil.
8. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
9. Drain well in a colander set in the sink.
10. 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.
11. Pour in the tofu with sauce and linguine; stir to combine.

vegetable oil, garlic, soy sauce, rice vinegar, chili sauce, honey, extrafirm, linguine pasta, sesame oil, bean sprouts, carrots, green bell pepper, green onions

Taken from allrecipes.com/recipe/sesame-asian-tofu-stir-fry/ (may not work)