Sesame-Crusted Tofu with Spicy Pineapple Noodles

Sesame-Crusted Tofu with Spicy Pineapple Noodles

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.

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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 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

Preparation

  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.

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.

Nutrition Facts

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 444
  • % Daily values *
  • 29% Total Fat 19g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 6g
  • 0% Cholesterol 0mg
  • 8% Potassium 264mg
  • 25% Sodium 599mg
  • 17% Total Carbohydrate 50g
    • 24% Dietary Fiber 6g
    • Sugars 15g
  • 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.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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