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Linguine Recipes

Drunken Noodles with Tofu and Vegetables

Main Dish
6 Servings
Prep Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes

Made with



  • 12 ounces firm tofu, cut into long pieces about finger-sized
  • Small bunch broccolini or about 6 ounces broccoli florets
  • 6 ounces baby corn, cut in half lengthwise
  • 1 small white onion, thinly sliced
  • 1 small red bell pepper, sliced into long, thin strips
  • 3 garlic cloves, roughly chopped
  • ½ teaspoon freshly grated ginger
  • 1 box Dreamfields® Linguine
  • 1 cup loosely packed basil leaves
  • 4 tablespoons low-sodium soy sauce
  • 1 ½ tablespoons brown sugar
  • 1 - 2 teaspoons sriracha, to taste
  • 1/4 cup roasted peanuts, chopped


  1. In a small bowl, whisk the soy sauce and brown sugar together.
  2. Cook pasta per the directions on the box.
  3. In a wok or large skillet over high heat, heat 1 tablespoon of oil until shimmering and fry the tofu until browned and crispy. Transfer to a bowl and set aside.
  4. Add a little more oil and stir fry the onion, garlic and ginger over high heat until the onions just begin to take on color. Transfer to a bowl and set aside.
  5. Add a little more oil and stir-fry the baby corn, broccolini and red peppers over high heat until tender-crisp and just beginning to color.
  6. Add a touch more oil then stir-fry the noodles briefly over high heat, moving continuously. Add the sauce to the pan along with the stir-fried tofu and vegetables then toss to combine.
  7. Remove from heat, add the basil leaves and toss.
  8. Garnish each bowl with roasted peanuts, and serve with a lime wedge and sriracha.

Nutrition Facts

400 Calories

62g Carbohydrates

1g Saturated Fat

440mg Sodium

9g Fat

24g Protein

0mg Cholesterol

11g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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