Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
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.
- 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
- 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.
Tips & Notes
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.
- Servings Per Recipe 4
- Amount Per serving
- Calories 444
- % Daily values *
- 10% Saturated Fat 2g
- Trans Fat 0g
- Monounsaturated Fat 6g
- 0% Cholesterol 0mg
- 8% Potassium 264mg
- 25% Sodium 599mg
- 24% Dietary Fiber 6g
- 38% Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.