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

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

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Serves 4

Prep

10M

Cook

20M

Total

30M

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

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