Black Rice Noodles and Red Chilli Pesto Tofu

Spicy red chilli pesto tossed with tofu and served over hot noodles. Your lunch will never get any better than this. Give this recipe a go and share with your friends.


Prep Time: 15 mins
Cook Time: 15 mins
Yields: 2-4


  • 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


  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

Per serving: 336 KCALS | 21.8G FAT | 3G SAT FAT | 30.5G CARBS | 9.7G SUGAR | 4.9G FIBRE | 10.6G PROTEIN

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