Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 3: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) for extra-spicy! 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. Pat tofu dry with paper towels, then crumble into pea-sized pieces. Combine honey-garlic sauce, soy sauce, ginger-garlic puree and 1 tbsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)

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 1/2 tbsp (1 tbsp) oil to the pan with sesame seeds, then tofu. 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.