Ingredients Jump to Instructions ↓

  1. 4 ounce(s) udon noodles , or whole-wheat spaghetti 1/3 cup(s) sesame seeds , preferably a mixture of white and black 1 cornstarch , divided 1/2 teaspoon(s) salt 1 package(s) extra-firm water-packed tofu , drained 4 teaspoon(s) canola oil , divided 1 tablespoon(s) minced fresh ginger 2 clove(s) garlic , minced 1 1/2 small dried red chiles , such as Thai, cayenne or chile de arbol 8 ounce(s) snap peas , cut in half 1 pineapple juice , (3/4 cup) 2 reduced-sodium soy sauce 2 cup(s) diced fresh pineapple 2 teaspoon(s) 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. 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.


Send feedback