Sesame-Crusted Tofu with Spicy Pineapple Noodles

Sesame-Crusted Tofu with Spicy Pineapple Noodles
Sesame-Crusted Tofu with Spicy Pineapple Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounces udon noodles or whole-wheat spaghetti

  • 1/3

    cup sesame seeds, preferably a mixture of white and black

  • 1

    tablespoon plus 1 teaspoon cornstarch, divided

  • 1/2

    teaspoon salt

  • 1

    (14-ounce) package extra-firm water-packed tofu (preferably organic), drained

  • 4

    teaspoons canola oil, divided

  • 1

    tablespoon minced fresh ginger

  • 2

    cloves garlic, minced

  • 1-2

    small dried red chiles, such as Thai, cayenne or chile de arbol

  • 8

    ounces snap peas, cut in half

  • 1

    (6-ounce) can pineapple juice (3/4 cup)

  • 2

    tablespoons plus 2 teaspoons reduced-sodium soy sauce

  • 2

    cups diced fresh pineapple

  • 2

    teaspoons hot sesame oil

Directions

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water. Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin "steaks." Pat dry with a paper towel, and press both sides into the sesame-seed mixture. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm. Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.

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