Zucchini and tofu noodles with coriander pesto
Fuel your body with wholesome zucchini and tofu noodles and coriander pesto - a delicious combination full of nourishing goodness!
- Serves 4
- 10 mins preparation
- 20 mins cooking
Ingredients
Coriander pesto
- 1 cup (150g) roasted cashews
- 3 cup loosely packed fresh coriander leaves
- 1 clove garlic, crushed
- 2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1 fresh long green chilli, seeded, chopped coarsely
- 1/2 cup (125ml) olive oil
Zucchini and tofu noodles with coriander pesto
- 1/4 cup (60ml) olive oil
- 250 gram firm tofu, chopped coarsely
- 250 gram yellow patty pan squash, quartered
- 350 gram zucchini, halved lengthways, chopped coarsely
- 2 teaspoon finely grated fresh ginger
- 2 clove garlic, crushed
- 1 tablespoon light soy sauce
- 180 gram dried soba noodles
- 1/2 cup (75g) roasted cashews, chopped coarsely
- 1 cup loosely packed fresh coriander leaves
Method
Zucchini and tofu noodles with coriander pesto
- 1Make coriander pesto: Blend or process ingredients until smooth; season to taste.
- 2Heat 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.
- 3Heat 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.
- 4Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine.
- 5Serve noodles with zucchini mixture and tofu; top with cashews and coriander.
Notes
You will need to buy 3 bunches coriander for this recipe.
