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Sesame-Crusted Tofu with Spicy Pineapple Noodles

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Sesame-Crusted Tofu with Spicy Pineapple Noodles

Burris, Ken

40 mins total
40 mins prep

444 calories/serving

Recipe Filed Under
Vegetable, Tofu, Fruit, Asian, Easy, Low Cholesterol, Low Fat, Vegetarian, High Fiber, Healthy, Main Dish, Dinner, Fall, Spring, Summer, Winter, Entertaining

Provided By: EatingWell

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The tropical flavors of the hot chile-spiked pineapple noodles that accompany the crispy tofu in this dish will take the chill out of any cold day.

Ingredients

Serves:

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, 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 sugar snap peas, trimmed (see Tip) and 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

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.