Bring a large saucepan of water to a boil.

Cook whole-wheat spaghetti according to package directions.

Drain and rinse well under cold water.

In a shallow dish, mix sesame seeds, cornstarch, and salt.

Cut the extra-firm tofu lengthwise into 8 thin steaks.

Pat the tofu steaks dry with a paper towel.

Press both sides of the tofu steaks into the sesame seed mixture, ensuring they are well coated.

Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat.

Add the sesame-crusted tofu and cook until golden brown, about 3 minutes per side.

Transfer the cooked tofu to a plate, cover, and keep warm.

Wipe out the pan.

Heat the remaining 2 teaspoons of canola oil in the same pan.

Add the minced ginger, minced garlic, and hot red chiles to the pan.

Cook, stirring, until fragrant, about 30 seconds.

Add the halved sugar snap peas and cook, stirring, until they begin to brown, about 2 minutes more.

Add the canned pineapple juice to the pan, bring to a boil, and cook for 2 minutes.

In a small bowl, whisk together the remaining cornstarch and soy sauce until smooth.

Add the cornstarch and soy sauce mixture to the pan and cook, stirring, until the sauce is thickened, about 1 minute.

Reduce the heat to low, add the diced fresh pineapple, hot pepper sesame oil, and the cooked noodles.

Toss to coat the noodles with the sauce and cook until heated through, about 1 minute.

Remove the whole hot red chiles from the pan before serving.

Serve the spicy pineapple noodles with the sesame-crusted tofu.