ZUCCHINI, TOFU & NOODLES WITH CORIANDER PESTO

SERVES 4 PREP + COOK 30 MINS

• ¼ cup olive oil

• 250g firm tofu, torn into chunks

• 250g yellow patty pan squash, quartered

• 2 zucchini, halved lengthways, chopped coarsely

• 2 tsp finely grated fresh ginger

• 2 cloves garlic, crushed

• 1 tbsp light soy sauce

• 180g dried soba noodles

• 1/3 cup pepitas, chopped

• 1 cup loosely packed coriander leaves CORIANDER PESTO

• ½ cup roasted cashews

• 1½ cups loosely packed coriander leaves

• 1 clove garlic, crushed

• 2 tsp finely grated lemon rind

• 1 tbsp lemon juice

• 1 fresh long green chilli, seeded, chopped coarsely

• ¼ cup olive oil

1 CORIANDER PESTO Blend or process ingredients until smooth. Season to taste.

2 Heat 2 tbsp oil in a large, deep frying pan over high heat. Cook tofu 3 mins each side or until golden. Remove from pan. Keep warm.

3 Heat remaining oil in same pan. Cook squash and zucchini, stirring, 5 mins or until golden and tender. Add ginger and garlic. Cook, stirring, 30 secs or until fragrant. Add sauce. Cook 1 min.

4 Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender. Drain. Return noodles to pan. Add coriander pesto. Toss to combine.

5 Serve noodles with zucchini mixture and tofu. Top with coriander and pepitas.