Sesame-Crusted Tofu with Spicy Pineapple Noodles
This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.
Yield
4 servingsPrep
18 minCook
22 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
whole-wheat |
|
| ⅓ | cup |
sesame seeds
preferably a mixture of white and black |
|
| ½ | teaspoon |
salt
|
|
| 14 | ounces |
tofu
extra-firm water-packed, drained |
|
| 4 | teaspoons |
canola oil
divided |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 2 | cloves |
garlic
minced |
|
| 2 | small |
hot red chiles
such as Thai, cayenne or chile de arbol |
* |
| 8 | ounces |
sugar snap peas
cut in half |
*
|
| 6 | ounces |
pineapple juice
canned |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
soy sauce, sodium reduced
divided |
|
| 2 | cups |
pineapple
diced fresh |
*
|
| 2 | teaspoons |
hot pepper sesame oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
whole-wheat |
|
| 79 | ml |
sesame seeds
preferably a mixture of white and black |
|
| 2.5 | ml |
salt
|
|
| 404.6 | ml/g |
tofu
extra-firm water-packed, drained |
|
| 2E+1 | ml |
canola oil
divided |
|
| 15 | ml |
ginger
minced fresh |
|
| 2 | cloves |
garlic
minced |
|
| 2 | small |
hot red chiles
such as Thai, cayenne or chile de arbol |
* |
| 231.2 | ml/g |
sugar snap peas
cut in half |
*
|
| 173.4 | ml/g |
pineapple juice
canned |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 1E+1 | ml |
soy sauce, sodium reduced
divided |
|
| 473 | ml |
pineapple
diced fresh |
*
|
| 1E+1 | ml |
hot pepper 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.
