Saturday, November 1, 2014
Recipe of the Day
Sesame-Crusted Tofu with Spicy Pineapple Noodles
This recipe provides 4 servings.
1) 4 ounces udon noodles or whole wheat spaghetti
2) 1/3 cup sesame seeds, preferably a mixture of white and black
3) 1 tablespoon plus 1 teaspoon cornstarch, divided
4) 1 14-ounce package extra-firm water packed tofu, drained
5) 1/2 teaspoon sea salt
6) 4 teaspoons canola oil, divided
7) 1 tablespoon minced fresh ginger
8) 2 cloves garlic, minced
9) 1-2 (depending upon taste) small dried red chiles, such as Thai, cayenne or chile de arbol
10) 1 6-ounce can pineapple juice (3/4 cup)
11) 8 ounces sugar snap peas, trimmed and cut in half
12) 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
13) 2 cups diced fresh pineapple
14) 2 teaspoons hot sesame oil
1) Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse under cold water.
2) Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 thin "steaks." Pat dry with a paper towel, and press both sides into the sesame-seed mixture.
3) Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, approx. 3 minutes per side. Transfer to a plate, cover and keep warm.
4) Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add garlic, ginger and chiles and cook, stirring, until fragrant, approx. 30 seconds. Add snap peas and cook, stirring, until starting to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a small bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, 1 to two minutes. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, approximately 1 minute. Remove the chiles. Serve the noodles with the tofu.
450 calories per serving