Sesame-Crusted Tofu with Spicy Pineapple Noodles

Name: Sesame-Crusted Tofu with Spicy Pineapple Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces spaghetti whole-wheat; ⅓ cup sesame seeds preferably a mixture of white and black; 1/2 teaspoon salt; 14 ounces tofu extra-firm water-packed, drained; 4 teaspoons canola oil divided; 1 tablespoon ginger minced fresh; 2 cloves garlic minced; 2 small hot red chiles such as Thai, cayenne or chile de arbol; 8 ounces sugar snap peas cut in half; 6 ounces pineapple juice canned; 2 tablespoons soy sauce, sodium reduced; 2 teaspoons soy sauce, sodium reduced divided; 2 cups pineapple diced fresh; 2 teaspoons hot pepper sesame oil

Servings: persons

4 ounces spaghetti whole-wheat
⅓ cup sesame seeds preferably a mixture of white and black
1/2 teaspoon salt
14 ounces tofu extra-firm water-packed, drained
4 teaspoons canola oil divided
1 tablespoon ginger minced fresh
2 cloves garlic minced
2 small hot red chiles such as Thai, cayenne or chile de arbol
8 ounces sugar snap peas cut in half
6 ounces pineapple juice canned
2 tablespoons soy sauce, sodium reduced
2 teaspoons soy sauce, sodium reduced divided
2 cups pineapple diced fresh
2 teaspoons hot pepper sesame oil

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

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ounces spaghetti whole-wheat, ⅓ cup sesame seeds preferably a mixture of white and black, 1/2 teaspoon salt, 14 ounces tofu extra-firm water-packed, drained, and more.

Yes, Sesame-Crusted Tofu with Spicy Pineapple Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!