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1
Bring a large saucepan of water to a boil.
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2
Cook pasta according to package directions, drain and rinse well under cold water.
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3
Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish.
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4
Cut the block of tofu lengthwise into 8 thin steaks.
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5
Pat dry with a paper towel, and press both sides into the sesame-seed mixture.
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6
Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
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7
Add the tofu and cook until golden brown, about 3 minutes per side.
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8
Transfer to a plate, cover and keep warm.
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9
Wipe out the pan.
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10
Heat the remaining 2 teaspoons canola oil.
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11
Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds.
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12
Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more.
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13
Add pineapple juice, bring to a boil and cook 2 minutes.
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14
Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth.
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15
Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute.
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16
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.
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17
Remove the chiles.
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18
Serve the noodles with the tofu.
