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| Source: Eating Well |
8 oz. Udon Noodles (whole wheat spaghetti noodles can substitute if necessary)
2/3 cup Sesame Seeds, preferably a mix of white and black
2 Tab. + 2 tea. Cornstarch, divided
1 tea. salt
2-14 oz. packages Extra firm Tofu
8 tea. Canola oil, divided
2 Tab minced fresh ginger or ginger paste
4 cloves garlic, minced
1 1/2 tea. Red Pepper flakes
16 oz. Sugar Snap Peas
12 oz. (1 1/2 cups) Pineapple juice
5 Tab. and 1 tea. Soy Sauce
4 cups diced fresh Pineapple
4 tea. Sesame oil
Cook noodles according to package directions.
Meanwhile, mix Sesame Seeds, 2 Tab. Cornstarch and salt together in a shallow bowl. Cut each block of tofu lengthwise into 8 thin "steaks." Pat dry with paper towels and press both sides into the Sesame seed mixture.
Heat 4 tea. Canola oil in a large skillet and cook tofu approximately 3 minutes per side. Repeat until all the tofu is cooked. Transfer to a plate, cover and keep warm.
Wipe out pan. Heat remaining 4 teaspoons of canola oil. Add ginger, garlic and red pepper flakes. Cook about 30 seconds, stirring. Add snap peas and cook 2 minutes, stirring.
Whisk the remaining 2 teaspoons of cornstarch and the soy sauce together in a small bowl until smooth. Add to pan and cook 1 minute, stirring. Add pineapple and sesame oil and heat 1 minute.
To serve, layer a bed of noodles in a shallow bowl. Top with sauce and then Tofu "steaks."
Makes 8 servings. Per serving: 444 calories, 19g. Fat, 51g carbs., 19g. Protein, 6g. Fiber
Note: For those who do not like Tofu, Salmon pairs well with this sauce and noodles.
Source: Eating Well
2/3 cup Sesame Seeds, preferably a mix of white and black
2 Tab. + 2 tea. Cornstarch, divided
1 tea. salt
2-14 oz. packages Extra firm Tofu
8 tea. Canola oil, divided
2 Tab minced fresh ginger or ginger paste
4 cloves garlic, minced
1 1/2 tea. Red Pepper flakes
16 oz. Sugar Snap Peas
12 oz. (1 1/2 cups) Pineapple juice
5 Tab. and 1 tea. Soy Sauce
4 cups diced fresh Pineapple
4 tea. Sesame oil
Cook noodles according to package directions.
Meanwhile, mix Sesame Seeds, 2 Tab. Cornstarch and salt together in a shallow bowl. Cut each block of tofu lengthwise into 8 thin "steaks." Pat dry with paper towels and press both sides into the Sesame seed mixture.
Heat 4 tea. Canola oil in a large skillet and cook tofu approximately 3 minutes per side. Repeat until all the tofu is cooked. Transfer to a plate, cover and keep warm.
Wipe out pan. Heat remaining 4 teaspoons of canola oil. Add ginger, garlic and red pepper flakes. Cook about 30 seconds, stirring. Add snap peas and cook 2 minutes, stirring.
Whisk the remaining 2 teaspoons of cornstarch and the soy sauce together in a small bowl until smooth. Add to pan and cook 1 minute, stirring. Add pineapple and sesame oil and heat 1 minute.
To serve, layer a bed of noodles in a shallow bowl. Top with sauce and then Tofu "steaks."
Makes 8 servings. Per serving: 444 calories, 19g. Fat, 51g carbs., 19g. Protein, 6g. Fiber
Note: For those who do not like Tofu, Salmon pairs well with this sauce and noodles.
Source: Eating Well
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