Soy glazed linguine with ginger and tofu
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Fresh or dried linguine |
| 25 | grams | Butter; unsalted |
| 2 | tablespoons | Sesame oil |
| 1 | \N | Clove garlic; crushed |
| 1 | \N | Piece root ginger |
| 1 | \N | Carrot; finely shredded |
| 2 | \N | Spring onions; shredded |
| 75 | grams | Shiitaki mushrooms; sliced |
| 2 | \N | Heads bok choi; shredded |
| 1 | \N | Yellow pepper |
| 4 | tablespoons | Ketjap manis; (sweet Indonesian |
| \N | \N | ; soy sauce) |
| 1 | tablespoon | Rice wine vinegar |
| 90 | millilitres | Vegetable stock |
| 100 | grams | Firm tofu; cut into 1/2 inch |
| \N | \N | ; dice |
| 2 | tablespoons | Coriander leaves |
| 2 | \N | Red chillies; seeded and cut into |
| \N | \N | ; thin rings |
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.
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