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Ingredients

• 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

Description

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.

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