Rice Noodles and Tofu with Asian Pesto

Rice Noodles and Tofu with Asian Pesto

This dish is tasty. I added a little salt and pepper at the end. This recipe is from Vegan Planet page 258.

 

 

 

 

 

 

 

Rice Noodles and Tofu with Asian Pesto
2 large garlic cloves, peeled
1 small, fresh hot chile, seeded
1/3 cup unsalted dry-roasted peanuts
1 teaspoon peeled and minced fresh ginger
1 1/2 cups loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh parsley leaves
3 tablespoons toasted sesame oil
3 tablespoons peanut oil
8 ounces extra-firm tofu, drained and cut into 1/2 inch dice
1 tablespoon tamari or other soy sauce
1 pound fresh or dried rice noodles

In a food processor, combine garlic, chile, peanuts and ginger and process until minced. Add the cilantro and parsley and process into a paste. With the machine running, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil through the feed tube and process until smooth. Set aside.

Heat the remaining 1 tablespoon peanut oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown all over, about 5 minutes. Sprinkle with 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, drizzle with the remaining 1 tablespoon sesame oil, and serve hot.

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