Recipe for Soy Glazed Linguine with Ginger and Tofu 
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Yield:
1 servings
Ingredients:
Amount Ingredient
500 gm Fresh or dried linguine
25 gm Butter, unsalted
2 tbl Sesame oil
1 x Clove garlic, crushed
1 x 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 tbl Ketjap manis, (sweet Indonesian soy sauce)
1 tbl Rice wine vinegar
90 ml Vegetable stock
100 gm Firm tofu, cut into 1/2 inch dice
2 tbl Coriander leaves
Instructions:
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.

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