This was delicious... be sure to use the correct amount of pasta or you won't have enough sauce. With that said, the sauce was awesome, so my recommendation is to double the sauce (double the amount I list here) and maybe use only 3/4 of it or add more as needed. Enjoy! Makes 4 large servings.
- 1 (14-ounce) package firm water-packed tofu, drained
- 8 ounces whole-wheat linguine
- 1 teaspoon dark sesame oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons canola oil, divided
- 3 tablespoons oyster sauce or use extra soy sauce to vegan the dish
- 1 1/2 tablespoons mirin (sweet rice wine)
- 1 1/2 tablespoons less-sodium soy sauce
- 1 teaspoon rice vinegar
- 3/4 cup vertically sliced onion
- 2 cups shredded cabbage
- 2 cups peeled, thinly diagonally sliced carrot
- 1 cup small broccoli pieces
- 2 large garlic cloves, thinly sliced
- 1 1/2 cups fresh bean sprouts
- 1/4 cup chopped green onions
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels. Cut crosswise into 4 (1-inch-thick) pieces.
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce (or soy if making this vegan) and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, broccoli and garlic; stir-fry 2 minutes or until cabbage wilts.
Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat.
Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated.
Sprinkle with green onions.
I served this with steamed edamame that was sprinkled with Kosher salt.