Zucchini And Tofu Soba Noodles With Coriander Pesto Sauce

Fuel your body with wholesome zucchini and tofu noodles — an appetising combination full of nourishing goodness! (Love zucchini? Try this delicious zucchini baked potato recipe)

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 20 mins
Difficulty Level: 2/5

Ingredients

Coriander pesto sauce

• 1 cup (150 g) roasted cashews
• 3 cups loosely packed fresh coriander leaves
• 1 clove garlic, crushed
• 2 tsps finely grated lemon rind
• 1 tbsp lemon juice
• 1 fresh long green chilli, seeded, chopped coarsely
• 1/2 cup (125 ml) olive oil

Zucchini and tofu noodles with coriander pesto sauce

• 1/4 cup (60 ml) olive oil
• 250 g firm tofu, chopped coarsely
• 250 g yellow patty pan squash, quartered
• 350 g zucchini, halved lengthways, chopped coarsely
• 2 tsp finely grated fresh ginger
• 2 clove garlic, crushed
• 1 tbsp light soy sauce
• 180 g dried soba noodles
• 1/2 cup (75 g) roasted cashews, chopped coarsely
• 1 cup loosely packed fresh coriander leaves (roughly three bunches of coriander)

Steps

01. Make coriander pesto: Blend or process ingredients until smooth; season to taste.

02. Heat 2 tablespoons of the oil in a large deep frying pan over high heat; cook tofu for 3 mins each side or until golden. Remove from pan; keep warm.

03. Heat remaining oil in same pan; cook squash and zucchini, stirring, for 5 mins or until golden and tender. Add ginger and garlic; cook, stirring for 30 seconds or until fragrant. Add sauce; cook for 1 minute.

04. Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine.

05. Serve noodles with zucchini mixture and tofu; top with cashews and coriander.

Photo: bauersyndication.com.au