Sesame crusted Tofu with Spicy Pineapple Noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 302.3
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 240.1 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.1 g
- Protein: 15.3 g
View full nutritional breakdown of Sesame crusted Tofu with Spicy Pineapple Noodles calories by ingredient
Introduction
yummy yummyNumber of Servings: 6
Ingredients
-
Sesame Seeds, .66 cup
Catelli Healthy Harvest Multigrain Fusilli, 115 gram(s)
Wasco 100% pure Corn Starch, 1.5 tbsp
Ginger Root, 2 tsp (remove)
Sunrise Extra Firm Tofu, 340 gram(s)
Garlic, 3 cloves
Equality Peas, 0.5 cup
Dole Pineapple Tidbits in pineapple juice, 1.5 cups
30% less sodium soya sauce, 2 tbspDash of crushed red peppers
Directions
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.
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, about 1 minute.
Serve the noodles with the tofu.
Number of Servings: 6
Recipe submitted by SparkPeople user SAMBATEMAN.
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.
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, about 1 minute.
Serve the noodles with the tofu.
Number of Servings: 6
Recipe submitted by SparkPeople user SAMBATEMAN.