Ingredients Jump to Instructions ↓

  1. 4 ounces udon noodles, or whole-wheat spaghetti

  2. 1/3 cup sesame seeds, preferably a mixture of white and black

  3. 1 tablespoon plus 1 teaspoon cornstarch, divided

  4. 1/2 teaspoon salt

  5. 1 14-ounce package extra-firm water-packed tofu, drained

  6. 4 teaspoons canola oil, divided

  7. 1 tablespoon minced fresh ginger

  8. 2 cloves garlic, minced

  9. 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol

  10. 8 ounces sugar snap peas, trimmed (see Tip) and cut in half

  11. 1 6-ounce can pineapple juice, (3/4 cup)

  12. 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce

  13. 2 cups diced fresh pineapple

  14. 2 teaspoons hot sesame oil

Instructions Jump to Ingredients ↑

  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.


Send feedback