Pesto Marinated Tofu Noodles with Spinach
Tofu soaks up the fragrant flavours of Sacla' Fresh Coriander & Red Chilli Pesto in this fabulously quick noodle dish. Once you've sizzled everything together in the hot wok, simply top with fresh chilli and lime to give the dish an extra zesty kick.
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Cook Time
40 mins
Serves
4
Ingredients
- 3 tbsp. sunflower oil
- 400g tofu, drained, cubed and patted dry with kitchen roll
- 1 red onion, finely sliced
- Sea salt & freshly ground black pepper to taste
- 3 cloves garlic, finely sliced
- 300g baby Spinach leaves
- 2 x 150g packs straight to wok medium or thick udon noodles
- 190g jar Sacla’ Fresh Coriander & Red Chilli Pesto
- Pinch chilli flakes
- Handful baby plum tomatoes, halved
- Few coriander leaves for garnish
- Juice from 1 lime
How to make the recipe
- Add the sunflower oil to a wok, heat until hot then add the tofu a few cubes at a time. Be careful as the oil may spit. Cook until the tofu is golden all over, then remove from the wok and lay it on kitchen paper. Remove the wok from the heat and pour the oil into a measuring jug. Wipe the wok with kitchen paper.
- Add 1 tbsp. of the oil back into the wok and discard the rest. Heat the oil and add the onion, then season well and cook for 2-3 mins until softened before adding the garlic and cooking for a minute more.
- Stir in the spinach and tomatoes and cook until the spinach wilts, then add the noodles, tip in the Fresh Coriander & Red Chilli Pesto, and stir to combine. Add the tofu, chilli flakes, coriander leaves and turn to coat. Squeeze with lime to serve, spoon into serving dishes.
