Friday - - FOOD -

Prep time 10 mins Cook­ing time 20 mins Serves 4


4 tbsp olive oil

250g firm tofu, coarsely chopped

250g yel­low patty pan squash, quar­tered 350g courgette, halved length­ways, chopped coarsely

2 tsp finely grated fresh ginger

2 cloves gar­lic, crushed 1 tbsp light soy sauce 180g dried soba noo­dles ½ cup (75g) roasted cashews, chopped coarsely 1 cup loosely packed fresh co­rian­der leaves


1 cup (150g) roasted cashews

3 cups loosely packed fresh co­rian­der leaves

1 clove gar­lic, crushed

2 tsp finely grated lemon rind

1 tbsp lemon juice

1 fresh long green chilli, seeded, coarsely chopped ½ cup (125ml) olive oil


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

Heat 2 tbsp 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. Heat re­main­ing oil in same pan; cook squash and courgette, 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. Mean­while, cook noo­dles in a large saucepan of boil­ing wa­ter, un­cov­ered, un­til just ten­der; drain. Re­turn noo­dles to pan, add pesto; toss to com­bine. Serve noo­dles with courgette mix­ture and tofu; top with cashews and co­rian­der.

Fuel your body with whole­some courgette and tofu noo­dles and co­rian­der pesto – a de­li­cious com­bi­na­tion full of nour­ish­ing good­ness!

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