Black Rice Noodles and Red Chilli Pesto Tofu

Ingredients

• 1 pack black rice noodles
• 300 firm tofu, cubed
• 1 tablespoon olive oil
For the Red Chilli Pesto:
• 200 g semi-dried tomatoes
• 1 red chilli, deseeded and chopped
• 1/4 cup pine nuts
• 1 garlic clove, minced
• fresh parsley, finely chopped
• 1/4 cup extra-virgin olive oil
• additional parsley, for serving
• chilli flakes, for serving

Method

1. Make the pesto first. Place tomatoes, chilli, pine nuts, garlic and parsley into a food processor. Pulse until smooth. With a food processor still on, start slowly pouring in the oil. Set aside.
2. Cook noodles according to the package directions. Drain and set aside. In a large frying pan heat olive oil over medium heat. Add in tofu and chilli pesto, toss well to combine and cook for 5 minutes. Add in noodles, mix to combine and cook for another 3-5 minutes.
3. Serve warm, garnished with fresh parsley and chilli flakes. Enjoy!

Nutrition Facts