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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

Sesame-Crusted Tofu With Spicy Pineapple Noodles - The Huffington Post

Kitchen Daily