Fuel your body with wholesome zucchini and tofu noodles with an appetising – a delicious combination full of nourishing goodness! (Love zucchini? Try this delicious zucchini baked potato recipe)
Healthy Recipes
Zucchini And Tofu Soba Noodles With Coriander Pesto Sauce
March 2, 2020
Yield
Serves 4
Prep Time
10mins
Cook Time
20mins
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.