Title: Rice Noodles & Tofu With Asian Pesto
Categories: Pasta
Yield: 4 Servings
2 cl Garlic; crushed
2 sm Fresh hot chile; seeded
- (optional)
1/2 c Unsalted peanuts;
- dry roasted
1 ts Fresh ginger; grated
1 1/2 c Fresh cilantro, mint, or
- Thai basil;
- loosely packed
1/2 c Fresh parsley leaves;
- loosely packed
2 tb Toasted sesame oil
1 tb Neutral vegetable oil
8 oz Extra-firm tofu;
- drained & diced 1/2"
1 lb Rice noodles; fresh or dried
In a food processor, combine the garlic, chile (if using), peanuts,
and ginger, and process until minced. Add the cilantro and parsley
and process into a paste. With the machine running, add the sesame
oil through the feed tube and process until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add
the tofu and cook until golden brown all over, about 5 minutes.
Sprinkle with the tamari, tossing to coat. Reduce the heat to low
and keep warm.
Prepare the rice noodles. If fresh, rinse under very hot water and
place in a large, shallow serving bowl, separating them into
individual strands. If dried, plunge into a large pot of boiling
water to soften. Drain and place in a large, shallow serving bowl.
Toss the noodles with the pesto to coat evenly. Top with tofu and
serve hot.
