This vibrant dish combines the flavors of coriander and nori in a pesto sauce, which coats the soba noodles and tofu perfectly. Wok-seared greens add a nutritious crunch to this quick and easy meal.
Ingredients: 200g soba noodles. 200g firm tofu, pressed and cubed. 2 cups mixed greens such as spinach, kale, or bok choy. 1 tablespoon sesame oil. Salt and pepper to taste. 2 tablespoons sesame seeds, toasted. For the pesto:. 1 cup fresh coriander leaves, packed. 2 sheets nori seaweed, torn into pieces. 2 cloves garlic. 1 tablespoon soy sauce. 2 tablespoons olive oil. Juice of 1 lime. Salt and pepper to taste.
Instructions: Soba noodles should be cooked as directed on the package, drained, and then set aside. Add the coriander leaves, garlic, nori seaweed torn, olive oil, lime juice, soy sauce, salt, and pepper to a food processor. To make the pesto, blend until smooth. In a wok over medium-high heat, heat the sesame oil. Tofu cubes should be added and cooked until golden brown all over. Take out and place aside the tofu from the wok. Stir-fry the mixed greens in the same wok for two to three minutes, or until they wilt. To taste, add salt and pepper for seasoning. Reintroduce the tofu and cooked soba noodles into the wok. Drizzle the noodles and tofu with the nori pesto and coriander. Mix everything together until thoroughly heated and well combined. Garnish with toasted sesame seeds and serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
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