Sesame-Crusted Tofu with Spicy Pineapple Noodles

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.