- 1 (14-ounce) package extra-firm tofu, drained
- 1 package linguine
- 2 tablespoons dark sesame oil
- 4 garlic cloves, minced
- 1 package fresh spinach
- 1 tablespoon sugar
- 3 tablespoons spicy chili and garlic sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons hoisin sauce
- 2 tablespoons Bragg's
Line a plate with a several layers of paper towels; top with tofu. Place a several more layers of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes. Heat a small amount of oil in large nonstick skillet and add cubed tofu.
Cook tofu until nice and brown on all sides.
Cook noodles according to package directions, reserve 1 cup of cooking liquid. Drain noodles and set aside.
Using the pan that you cooked the tofu in, add a little oil if needed, then add garlic to pan; cook 30 seconds, stirring constantly.
Add the spinach.
Cook until it begins to wilt, a few minutes, stirring frequently. Stir in 1/2 cup reserved cooking liquid; simmer, and cook about 4 minutes.
In a small bowl combine sugar, chili sauce, hoisin and braggs, stirring until combined.
To your skillet add noodles; toss to combine.
Stir in sauce mixture and as much of the leftover pasta water as needed. Cook until heated through.
Add tofu and continue tossing to coat.