Sesame-Crusted Tofu with Spicy Pineapple Noodles

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Nutritional Info
  • 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

View full nutritional breakdown of Sesame-Crusted Tofu with Spicy Pineapple Noodles calories by ingredient
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Sesame-crusted tofu gives crispy texture. Pineapple balances the red chili flakes. Sesame-crusted tofu gives crispy texture. Pineapple balances the red chili flakes.
Number of Servings: 5


    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


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.

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