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Receta Soy Glazed Linguine With Ginger And Tofu

Name: Soy Glazed Linguine With Ginger And Tofu
Ingredients: 500 gm Fresh or possibly dry linguine; 25 gm Butter, unsalted; 2 Tbsp. Sesame oil; 1 x Clove garlic, crushed; 1 piece root ginger; 1 x Carrot, finely shredded; 2 x Spring onions, shredded; 75 gm Shiitaki mushrooms, sliced; 2 x Heads bok choi, shredded; 1 x Yellow pepper; 4 Tbsp. Ketjap manis, (sweet Indonesian soy sauce); 1 Tbsp. Rice wine vinegar; 90 ml Vegetable stock; 100 gm Hard tofu, cut into 1/2 inch dice; 2 Tbsp. Coriander leaves; 2 x Red chillies, seeded and cut into thin rings

de Global Cookbook

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Ingredientes

500 gm Fresh or possibly dry linguine
25 gm Butter, unsalted
2 Tbsp. Sesame oil
1 x Clove garlic, crushed
1 piece root ginger
1 x Carrot, finely shredded
2 x Spring onions, shredded
75 gm Shiitaki mushrooms, sliced
2 x Heads bok choi, shredded
1 x Yellow pepper
4 Tbsp. Ketjap manis, (sweet Indonesian soy sauce)
1 Tbsp. Rice wine vinegar
90 ml Vegetable stock
100 gm Hard tofu, cut into 1/2 inch dice
2 Tbsp. Coriander leaves
2 x Red chillies, seeded and cut into thin rings

Direcciones

Cook the linguine in plenty of boiling salted water till al dente, then drain well and keep hot.
Heat the butter, sesame oil, garlic and ginger in a frying pan for about 1 minute over a moderate heat. Add in the carrot, spring onions, mushrooms, bok choi and yellow pepper and saute/fry for 1 minute. Stir in the ketjap manis and rice vinegar, bring to the boil and cook for a further 2 min.
Add in the vegetable stock and cook till it is reduced to a light syrup consistency. Add in the liquid removed linguine and stir till the sauce forms a glaze around the pasta.
Finally, stir in the tofu, then transfer the mix to a serving dish, sprinkled with coriander and chilli and serve at once.