Soy Glazed Linguine With Ginger And Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indo | Gourmet, Green, The | 1 | Servings |
INGREDIENTS
| 500 | g | Fresh or dried linguine |
| 25 | g | Butter, unsalted |
| 2 | T | Sesame oil |
| 1 | Clove garlic, crushed | |
| 1 | Piece root ginger | |
| 1 | Carrot, finely shredded | |
| 2 | Spring onions, shredded | |
| 75 | g | Shiitaki mushrooms, sliced |
| 2 | Heads bok choi, shredded | |
| 1 | Yellow pepper | |
| 4 | T | Ketjap manis, sweet |
| Indonesian | ||
| soy sauce | ||
| 1 | T | Rice wine vinegar |
| 90 | Vegetable stock | |
| 100 | g | Firm tofu, cut into 1/2 inch |
| dice | ||
| 2 | T | Coriander leaves |
| 2 | Red chillies, seeded and cut | |
| into | ||
| thin rings |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2586
Calories From Fat: 573
Total Fat: 65.9g
Cholesterol: 53.8mg
Sodium: 1401.5mg
Potassium: 2801.2mg
Carbohydrates: 418.8g
Fiber: 39.5g
Sugar: 6.1g
Protein: 90g