Zucchini and Tofu Noodles with Coriander Pesto
Ingredients
- 1/4 cup (60ml) olive oil
- 500g (8 ounces) firm tofu, cubed
- 250g (8 ounces) yellow patty pan squash, halved crossways
- 350g (11 ounces) zucchini, halved lengthways, chopped coarsely
- 2 teaspoons finely grated fresh ginger
- 2 cloves garlic, crushed
- 1 tablespoon light soy sauce
- 180g (5.5 ounces) dried soba noodles
- 1/2 cup (75g) roasted cashews, chopped coarsely
- 1 cup loosely packed fresh coriander (cilantro) leaves
Coriander pesto
- 1 cup (150g) roasted cashews
- 3 cups loosely packed fresh coriander (cilantro) leaves
- 1 clove garlic crushed
- 2 teaspoons finely grated lemon rind
- 1 fresh long green chilli, seeded, chopped coarsely
- 1/2 cup (125ml) olive oil
Preparation
Make coriander pesto
Heat 2 tablespoons of the oil in a large deep-frying pan over high heat; cook tofu for 3 minutes each side or until golden. Remove from pan; cover to keep warm
Heat the remaining oil in same pan; cook squash and zucchini, stirring, for 5 minutes or until golden and tender, add ginger and garlic; cook stirring for 30 seconds or until fragrant. Add sauce; cook for 1 minute
Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine
Serve noodles with zucchini mixture and tofu; top with cashews and coriander
Coriander Pesto blend or process ingredients until smooth; season to taste