• Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.

• Meanwhile, trim, then diagonally halve snow peas.
• Thinly slice green onion.
• Heat a large non-stick pan over medium-high heat.
• Combine honey-garlic sauce, soy sauce, ginger-garlic puree and 1 tbsp (2 tbsp) chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
• Pat tofu dry with paper towels, then crumble into pea-sized pieces.

• When the pan is hot, add sesame seeds to the dry pan.
• Toast, stirring often, until lightly golden, 1-2 min. (TIP: Keep your eye on sesame seeds so they don't burn!)
• Add 1 tbsp (2 tbsp) oil to the pan with sesame seeds, then tofu. 
• Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
• Add 3 tbsp (6 tbsp) of sauce mixture, then season with salt and pepper.
• Cook, stirring often, until tofu starts to caramelize, 2-3 min.
• Transfer to a plate.

• Add 1 tbsp (2 tbsp) oil, then snow peas and carrots to the same pan.
• Cook, stirring occasionally, until veggies slightly soften, 2-3 min. Season with salt and pepper, to taste.

• Increase heat to high.
• Add tofu, noodles and remaining sauce mixture to the pan.
• Cook, tossing occasionally, until noodles are coated and veggies are tender-crisp, 1-2 min. (TIP: Add 1 tbsp reserved pasta water at a time if noodles get too dry.)
• Season with salt and pepper, to taste.

• Divide noodles between bowls.
• Sprinkle green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces.

Add 1 tbsp (2 tbsp) oil to the pan with sesame seeds, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. Follow the rest of the recipe as written.