- 1 package firm tofu, drained well and cut into cubes
- 1/2 cup carrot, cut into 2 inch long sticks
- 2 tablespoons ginger root, mined
- 1 medium red bell pepper, sliced into 2 inch long sticks
- 1/4 cup sesame seeds
- 2 tablespoons sesame oil
- 1/4 cup tahini
- 1/4 cup canola oil
- 2 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 cup bok choy, sliced
- 1 cup snow peas, trimmed and cut in half at an angle
- 1 can sliced waterchestnuts, drained
- 1 pound linguine
- 6 scallions, sliced
Set water on to boil for linguine in a large pot. In a wok, heat the canola oil over medium heat.
Add tofu and saute until all sides are lightly browned.
Pour 1 tablespoon soy sauce over tofu and quickly toss.
Drain tofu on paper towels and set aside, leave wok on heat.
Add carrots, garlic, ginger root and bok choy to wok. Cook 2 minutes.
Add red bell pepper, snow peas, water chestnuts and sesame seeds. Cook 3 more minutes.
Add tofu back to wok and cook 2 minutes.
Cook linguine, stirring often, drain when al dente. Mix sesame oil and 1 tablespoon soy sauce in a bowl, pour this and the scallions over the pasta and toss well.
Add linguine to the wok, toss well (if you use two large spoons you may be able to turn it easier).
Pour tahini over everything in the wok. Toss well.
Serve with soy sauce and sriracha on the side. I like my food spicy so I definitely added some of the sriracha.