Free Recipe Soy Glazed Linguine with Ginger And Tofu
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Soy Glazed Linguine with Ginger And Tofu Recipe
500 g Fresh or dried linguine
25 g Butter; unsalted
2 tb Sesame oil
1 Clove garlic; crushed
1 Piece root ginger
1 Carrot; finely shredded
2 Spring onions; shredded
75 g Shiitaki mushrooms; sliced
2 Heads bok choi; shredded
1 Yellow pepper
4 tb Ketjap manis; (sweet
-Indonesian
; soy sauce)
1 tb Rice wine vinegar
90 ml Vegetable stock
100 g Firm tofu; cut into 1/2 inch
; dice
2 tb Coriander leaves
2 Red chillies; seeded and cut
-into
; thin rings
Soy Glazed Linguine with Ginger And Tofu Preparation
Cook the linguine in plenty of boiling salted water until al dente, then drain well and keep warm. Heat the butter, sesame oil, garlic and ginger in a frying pan for about 1 minute over a moderate heat. Add the carrot, spring onions, mushrooms, bok choi and yellow pepper and saute for 1 minute. Stir in the ketjap manis and rice vinegar, bring to the boil and cook for a further 2 minutes. Add the vegetable stock and cook until it is reduced to a light syrup consistency. Add the drained linguine and stir until the sauce forms a glaze around the pasta. Finally, stir in the tofu, then transfer the mixture to a serving dish, sprinkled with coriander and chilli and serve at once. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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