Best Sesame Pineapple Tofu Recipes

Pineapple and Sesame Tofu image

Provided by PinkCherryBlossom

Categories Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

285 g firm tofu, drained and cubed
4 tablespoons soy sauce
2 tablespoons sesame seeds
2 tablespoons honey
1 tablespoon sesame oil
3 tablespoons vegetable oil
1 small pineapple, peeled and chopped
1 bunch spring onion, sliced
150 g snow peas, trimmed (mange tout)
1 red chili pepper, sliced
1 garlic clove, chopped

Steps:

In a large bowl mix the soy, sesame seeds honey and sesame oil. Toss the tofu and leave to marinate for as long as desired.
As a general rule new tofu eaters a minimum of 30 minutes up to overnight, for those used to tofu 10 minutes.
Heat 2 tbsp of the veg oil and when hot add the drained tofu. Stir fry for 5 minutes until crispy on the outside, remove and keep warm.
Add the remaining ingredients and stir fry for two minutes. Return the tofu to the pan along with any leftover marinade and heat for 1 minute.
Serve with rice or noodles.

SESAME PINEAPPLE TOFU image

Categories Tofu

Yield 4

Number Of Ingredients 15

RECIPE INGREDIENTS
4 ounces udon noodles or whole-wheat spaghetti
1/3 cup sesame seeds, preferably a mixture of white and black
1 tablespoon plus 1 teaspoon cornstarch, divided
1/2 teaspoon salt
1 (14-ounce) package extra-firm water-packed tofu (preferably organic), drained
4 teaspoons canola oil, divided
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
8 ounces snap peas, cut in half
1 (6-ounce) can pineapple juice (3/4 cup)
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
2 cups diced fresh pineapple
2 teaspoons hot sesame oil

Steps:

Bring a large saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water. 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. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until fragrant, about 30 seconds. Add snap peas and cook, stirring, until beginning 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, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.