Sesame-crusted Tofu With Spicy Pineapple Noodles

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

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