Soy glazed linguine with ginger and tofu

1 servings

Ingredients

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

Directions

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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