Chilled Noodles with Cilantro Pesto & Crispy Fried Tofu
 
Prep time
Cook time
Total time
 
Ingredients
  • Cilantro Pesto:
  • 3 cups packed fresh cilantro, rinsed and dried
  • 3 medium garlic cloves
  • ¼ cup pepitas (pumpkin seeds)
  • ⅛ cup blanched almonds
  • ½ cup olive oil
  • ¼ cup freshly grated Parmesan
  • 1 jalapeno, seeded and de-veined
  • 2 Tbsp lime juice + zest of 1 lime
  • Kosher salt, to taste
  • .
  • Soba noodles, regular spaghetti or spiralized zucchini
  • 1 brick firm tofu, sliced into strips
  • Salt and pepper, to taste
  • Grapeseed oil
Instructions
  1. Place all pesto ingredients in a food processor and blitz up until the mixture forms a paste, scraping down the sides as needed. Taste for seasoning and salt as needed.
  2. Heat a glug of grapeseed oil in a large pan. Add strips of tofu and cook for 2-3 minutes until lightly browned then flip and brown the other side. Drain on a piece of paper towel and season fried tofu with salt and pepper.
  3. Cook soba or spaghetti according to package instructions then rinse with cold water. This stops the noodles from cooking and also cools them down- I don't know why cilantro pesto tastes so much better on cool noodles, but it does. Yum! Toss rinsed noodles with a couple tablespoons of pesto and serve with fried tofu spinkled on top.
Recipe by Port and Fin at https://portandfin.com/spaghetti-with-cilantro-pesto-crispy-fried-tofu/