Name: Zucchini and tofu noodles with coriander pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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; 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

Zucchini and tofu noodles with coriander pesto

Fall in love with tofu!

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Fuel your body with wholesome zucchini and tofu noodles and coriander pesto – a delicious combination full of nourishing goodness!

Looking for more tofu recipes or zucchini recipes?

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

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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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