Sesame-Crusted Tofu with Spicy Pineapple Noodles

Made it,
Loved it.

Serving size 4

Prep Time 40MIN

Total Time 40MIN

Ingredients

4 oz udon noodles or whole-wheat spaghetti
⅓ cup sesame seeds, preferably a mixture of white and black
1 Tbsp plus 1 teaspoon cornstarch, divided
½ tsp salt
14 oz package extra-firm water-packed tofu, drained
4 tsp canola oil, divided
1 Tbsp minced fresh ginger
2 cloves garlic, minced
2 small dried red chiles, such as Thai, cayenne or chile de arbol
8 oz sugar snap peas, trimmed (see tip) and cut in half
6 oz pineapple juice
2 Tbsp plus 2 teaspoon reduced-sodium soy sauce
2 cup diced fresh pineapple
2 tsp hot sesame oil

Directions

1. Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.

2. 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.

3. 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.

4. 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.

Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.