Sesame-Crusted Tofu with Spicy Pineapple Noodles

2013-10-09
  • Yield : 4 servings
  • Prep Time : 40m
  • Ready In : 40m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Sriracha Tahini Sauce

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

Nutritional Info

This information is per serving.

  • Calories

    439 calorie
  • Saturated Fat

    2 grams
  • Cholesterol

    0 grams
  • Sodium

    694 milligrams
  • Carbohydrate

    49 grams
  • Fiber

    6 grams
  • Protein

    19 grams

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, 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

Method

Step 1

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

Step 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.

Step 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.

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *