Fuel your body with wholesome zucchini and tofu noodles and coriander pesto – a delicious combination full of nourishing goodness!
1.Make coriander pesto: Blend or process ingredients until smooth; season to taste.
2.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; keep warm.
3.Heat 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.
4.Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine.
5.Serve noodles with zucchini mixture and tofu; top with cashews and coriander.
You will need to buy 3 bunches coriander for this recipe.Note