Sesame-Crusted Tofu with Spicy Pineapple Rice Noodles

From Yunnan Province, where pineapple rules, this refreshing yet spicy dish’s heat can be toned down by halving the amount of crushed red pepper flakes, or omitting them entirely—it will still taste delicious.

MAKES 4 SERVINGS

16 ounces extra-firm tofu, drained

1⁄3 cup sesame seeds, preferably a mixture of white and black

1 tablespoon plus 1 teaspoon cornstarch

1⁄2 teaspoon salt

Freshly ground black pepper, to taste

3 tablespoons reduced-sodium soy sauce

1 1⁄2 tablespoons canola oil

1 tablespoon finely chopped fresh ginger

2 large cloves garlic, finely chopped

1⁄2 teaspoon crushed red pepper flakes, or to taste

8 ounces fresh snow peas, trimmed and cut diagonally in half

3⁄4 cup pineapple juice, preferably fresh

2 cups diced fresh pineapple

2 teaspoons toasted (dark) sesame oil

8 ounces thin dry rice noodles (vermicelli-style), cooked according to package directions until just al dente, drained, rinsed under cold running water, drained well

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut lengthwise into 8 thin slices.

In a shallow bowl, mix together the sesame seeds, 1 tablespoon cornstarch, 1⁄4 teaspoon salt, and pepper; set aside. In a small bowl, whisk together the soy sauce and remaining 1 teaspoon cornstarch until thoroughly blended; set aside.

Pat the tofu slices dry with paper towel. Press both sides of the tofu slices into the sesame seed mixture. In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover, and keep warm.

Wipe out the skillet and heat the remaining 1⁄2 tablespoon canola oil over medium-high heat. Add the ginger, garlic, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the snow peas and cook, stirring, 30 seconds. Add the pineapple juice and remaining 1⁄4 teaspoon salt and bring to a boil; reduce the heat to medium and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring, until the sauce is thickened, about 2 minutes. Reduce heat to medium-low and add the pineapple, sesame oil, and the noodles; cook, tossing and stirring constantly with a wide spatula, until heated through, about 2 minutes. To serve, divide the noodle mixture evenly among 4 serving plates. Top each with 2 slices of tofu and serve at once.

{PER SERVING} Calories 528 • Protein 14g • Total Fat 19g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 79g • Dietary Fiber 4g • Sodium 736mg

hancheng

See author's posts