Prep Time
10 Mins
Cook Time
19 Mins
Yield
4 servings (serving size: about 1 1/2 cups)

How to Make It

Step 1

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.

Step 2

Combine cornstarch and water in a medium bowl; stir with a whisk. Add soy sauce and next 4 ingredients, stirring with a whisk.

Step 3

Cut tofu into 1/2-inch cubes, and pat dry with paper towels.

Step 4

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.

Step 5

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.

Oxmoor House Healthy Eating Collection

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