Sesame-Crusted Tofu with Spicy Pineapple Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 oz. Whole Wheat Linguini Noodles1/3 C. Sesame Seeds1 Tbsp plus 1 Tsp Cornstarch, seperatedSalt1 - 14 oz Package Extra-Firm tofu, drainedNon stick cooking spray1 Tbsp fresh minced Ginger Root3 Garlic cloves, minced1 Tbsp Red Chili flakes1/2 Cup frozen peas1 Can pineapple chunks, juice seperated2 Tbsp reduced sodium Soy Sauce1 Tsp hot sesame oil
Cook pasta according ot the package.
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.
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.
Nutritional Info 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
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