• To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
• Core, then cut pepper into 1/4-inch slices.
• Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.

• Heat a large non-stick pan over medium.
• When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
• Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer peanuts to a plate.
• To a medium bowl, add peanut butter and 1/4 cup (1/2 cup) warm water. Whisk until smooth. 
• Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine. Set aside.

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

• Meanwhile, reheat the same pan (from step 2) over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
• Add onions, peppers, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine. 
• Cover and cook for 3-4 min, stirring occasionally, until tender-crisp.
• Remove from heat. Transfer veggies to a plate, then cover to keep warm.
• Carefully wipe the pan clean.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season with remaining garlic salt, remaining beef stock powder and pepper. Cook for 6-7 min, stirring occasionally, until tofu is browned all over.
• Add sauce mixture. Bring to a simmer. 
• Cook for 1 min, stirring often, until sauce is warmed through and fragrant. 

• Add tofu mixture and veggies to the pot with linguine. Season with salt and pepper, then toss to combine.
• Cook for 1-2 min, stirring occasionally, until linguine and veggies are warmed through. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
• Divide linguine and any remaining sauce in the pot between bowls.
• Sprinkle peanuts over top.

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Season tofu the same way the recipe instructs you to season pork. Cook for 6-7 min, stirring occasionally, until tofu is browned all over. Follow the rest of the recipe as written.