Sesame-Crusted Tofu with Spicy Pineapple Noodles

Sesame-Crusted Tofu with Spicy Pineapple Noodles

1 Review
From the EatingWell Kitchen

The tropical flavors of the hot chile-spiked pineapple noodles that accompany the crispy tofu in this dish will take the chill out of any cold day.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces udon noodles, or whole-wheat spaghetti
  • 1/3 cup sesame seeds, preferably a mixture of white and black
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1/2 teaspoon salt
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 4 teaspoons canola oil, divided
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
  • 8 ounces sugar snap peas, trimmed (see Tip) and cut in half
  • 1 6-ounce can pineapple juice, (3/4 cup)
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
  • 2 cups diced fresh pineapple
  • 2 teaspoons hot sesame oil


  • Active

  • Ready In

  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.
  • Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.

Nutrition information

  • Per serving: 443 calories; 19 g fat(2 g sat); 6 g fiber; 50 g carbohydrates; 19 g protein; 34 mcg folate; 0 mg cholesterol; 15 g sugars; 0 g added sugars; 551 IU vitamin A; 54 mg vitamin C; 178 mg calcium; 4 mg iron; 694 mg sodium; 256 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 1 medium-fat meat, 2 1/2 fat

Reviews 1

March 25, 2010
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By: EatingWell User
I made this with tofu and again with tuna. It is delicious! The whole family loves it. I plan to try it with other meats, too.