Sesame tofu with soba noodles and coriander pesto
Crispy sesame tofu served on soba noodles tossed with coriander, mint and cashew pesto is a delicious meat-free meal that takes just 30 minutes to make.
- 200g frozen edamame or broad beans
- 270g soba noodles
- 1 bunch baby broccoli, halved lengthways
- 1 bunch asparagus, woody ends trimmed, halved lengthways
- 1 bunch baby choy sum, ends trimmed
- 1 tbs sesame seeds
- ½ tsp dried chilli flakes (optional)
- 300g firm tofu, thinly sliced
- 1 tbs peanut oil
- ½ cup coriander leaves
- ½ cup mint leaves
- ¼ cup (40g) roasted salted cashews
- 1 tbs lime juice
- ⅓ cup (80ml) peanut oil
To make the coriander pesto, place the coriander, mint, cashews and lime juice in a food processor. Process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Cook the edamame or broad beans in a large saucepan of boiling water for 2 mins or until heated through.
Use a slotted spoon to transfer the edamame or broad beans to a bowl of cold water. Drain. Peel. Place in a bowl.
Meanwhile, add noodles to the water in the pan and cook for 2 mins or until almost tender. Add the baby broccoli and asparagus to the pan and cook for 1 min or until bright green. Remove from heat. Stir in the choy sum. Refresh under cold water and drain well. Add to the edamame or broad beans in the bowl.
Combine the sesame seeds and chilli flakes, if using, on a plate. Add the tofu and turn to coat. Heat the oil in a large frying pan over medium heat. Cook the tofu for 2 mins each side or until golden.
Add half the pesto to the noodle mixture and toss to combine. Divide among serving bowls. Drizzle with the remaining pesto. Top with tofu.