Thai Pesto Noodles With Zoodles, Corn And Honey-Miso Tofu | Page 5Yum Gluten Free

THAI PESTO NOODLES WITH ZOODLES, CORN AND HONEY-MISO TOFU

{ BRIGHT BASIL AND CORIANDER THAI-INSPIRED PESTO NOODLES AND ZOODLES PAIR PERFECTLY WITH SWEET CORN KERNELS, AND SMOKY HONEY, MISO AND SESAME TOFU. }

Contributor: Amy Chatwin

{ INGREDIENTS }

FOR THE PESTO

1 packed cup coriander leaves

1 packed cup basil leave

1/3 cup salted peanuts

3 cloves garlic

Juice of 2 limes

FOR THE NOODLES

100 grams gluten free rice noodles, prepared as per package

1 zucchini, spiralised or chopped finely

3/4 cup corn kernels (I used fresh but you can used frozen)

FOR THE TOFU

300 gram packet hard tofu, drained

1 1/2 tablespoon toasted sesame oil

2 tablespoons honey

2 tablespoons gluten free miso paste

{ METHOD }

To prepare the pesto add all ingredients to the bowl of a small food processor. Whiz until it forms a thick, chunky paste.

Prepare the rice noodles as per the package instructions. Rinse under cold water, drain very well.

Cube the tofu into pieces about 1.5 cm (3/5 inch) square. Mix together the sesame oil, honey, and miso paste in a medium bowl until smooth. Add the tofu and toss gently to coat entirely.

Add tofu to a large, non-stick fry pan and saute until golden. Once cooked, place in a bowl and keep warm until required.

Use the same fry pan you used to make the tofu to get maximum flavour! Place it over medium heat and add the zucchini and corn, saute until the zoodles are softened and the corn has changed to bright golden in colour. Add the noodles to warm them slightly. Remove from the heat and toss through the pesto.

Serve noodles topped with tofu. Enjoy!

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