Tofu's greatest asset is its versatility. Not only does it absorb the flavors of the sauce it's cooked in, but it pairs well with any vegetable combination. So if you don't have the vegetables listed in this recipe, use those you have on hand.
6 ounces uncooked linguine, broken in half
2 teaspoons dark sesame oil
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1 cup vegetable broth
1 garlic clove, minced
1/2 pound extra-firm light tofu, drained
2 teaspoons vegetable oil
1 cup matchstick-cut carrots
1 cup diagonally sliced snow peas
1 cup fresh bean sprouts
1/4 cup thinly sliced green onions
How to Make It
Cook linguine in a Dutch oven according to package directions, omitting salt and fat; drain. Run under cold water to cool immediately; drain well. Transfer to a large bowl; add sesame oil, tossing to coat.
Combine cornstarch and water in a medium bowl; stir with a whisk. Add soy sauce and next 4 ingredients, stirring with a whisk.
Cut tofu into 1/2-inch cubes, and pat dry with paper towels.
Heat 2 teaspoons vegetable oil in a large nonstick skillet coated with cooking spray over high heat. Add tofu, and cook, shaking or turning occasionally, 5 minutes or until golden. Remove tofu, and keep warm.
Add vegetable broth mixture, pasta, carrot, snow peas, bean sprouts, and green onions to pan, stirring constantly, 3 minutes or until slightly thickened. Gently stir in tofu.