- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 262.5
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 271.7 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 3.9 g
- Protein: 13.1 g
Sesame-Crusted Tofu with Spicy Pineapple NoodlesSubmitted by: CSHROADS01
IntroductionSesame-crusted tofu gives crispy texture. Pineapple balances the red chili flakes. Sesame-crusted tofu gives crispy texture. Pineapple balances the red chili flakes.
4 oz. Whole Wheat Linguini Noodles
1/3 C. Sesame Seeds
1 Tbsp plus 1 Tsp Cornstarch, seperated
1 - 14 oz Package Extra-Firm tofu, drained
Non stick cooking spray
1 Tbsp fresh minced Ginger Root
3 Garlic cloves, minced
1 Tbsp Red Chili flakes
1/2 Cup frozen peas
1 Can pineapple chunks, juice seperated
2 Tbsp reduced sodium Soy Sauce
1 Tsp hot sesame oil
Mix sesame seeds, 1 Tbsp cornstarch and salt in shallow dish.
Cut tofu, lengthwise, into 10 strips. Pat dry with paper towel, and press both sides into sesame-seed mixture.
Heat skillet with non-stick cooking spray over medium-high heat.
Add tofu and cook until golden brown, transfer to plate and keep warm. ( I cover it in foil)
Wipe out pan and add additional non-stick cooking spray. Add ginger, garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Add peas and cook about 2 minutes.
Add pineapple juice, bring to boil about 2 minutes.
Whisk the remaining 1 tsp cornstarch and soy sauce in small bowl until smooth. Add to the pan and cook until sauce thickened, about 1-2 minutes.
Reduce heat to low, add pineapple chunks, sesame oil, and the noodles; toss to coat with the sauce and cook until heated through, abuot 1 minute.
Serve the noodles with the tofu.
Yields: 5 Servings
Number of Servings: 5
Recipe submitted by SparkPeople user CSHROADS01.