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Sesame tofu with soba noodles and coriander pesto recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cozy tofu dish, bursting with flavor, perfect for chilly weather - guaranteed to leave you craving more.
Ingredients:
  • 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
  • 12.00 gm sesame seeds
  • 1/2 tsp dried chilli flakes (optional)
  • 300g firm tofu, thinly sliced
  • 18.20 gm peanut oil
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 40g cashew
  • 21.00 gm lime juice
  • 80ml peanut oil
Instructions:
  • Prepare the coriander pesto by combining coriander, mint, cashews, and lime juice in a food processor. Blend until finely chopped. While blending, gradually pour in the oil until fully incorporated. Season to taste.
  • Boil the edamame or broad beans in a large saucepan until heated through, about 2 minutes.
  • Remove the edamame or broad beans with a slotted spoon and place them in cold water. Drain, peel, and transfer to a bowl.
  • Add noodles to the boiling water and cook for 2 minutes until almost tender. Toss in baby broccoli and asparagus and cook for 1 minute until vibrant. Remove from heat, stir in choy sum, then cool under cold water and drain well. Combine with edamame or broad beans in the bowl.
  • Mix sesame seeds and chilli flakes on a plate. Coat the tofu with the mixture. Heat oil in a large frying pan over medium heat. Cook tofu for 2 minutes on each side until golden brown.
  • Mix in half of the pesto with the noodles, ensuring they are fully coated. Portion the noodles into individual bowls, then drizzle the remaining pesto on top and finish with the tofu.

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