Why should we limit pesto to Italian food? You can whip up this dish in just 20 minutes, and enjoy it either hot or cold.
Makes 2 servings.
- 100 grams extra firm tofu, drained and cubed
- 1/2 cup basil (Italian or Thai), finely chopped
- 1/4 cup basil, whole
- 1/4 cup onion, chopped
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 tsp. ground cayenne pepper
- 2 tbsp oil
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- Create a pesto ‘paste’ by finely mincing your chopped basil, onion, garlic, ginger, and cayenne pepper until they are smooth. You can also use a mortar and pestle if you have one.
- Meanwhile, heat wok to medium high and add oil. Add your pesto paste and saute for one minute.
- Carefully place your tofu in the wok, being sure to coat with the paste. Add soy sauce and toss.
- Reduce heat to medium and toss frequently so tofu is evenly cooked and begins to brown.
- Add whole basil leaves and cover wok for one minute.
- Remove from heat and serve (or chill, and serve later).
I served mine with a garlic rice pilaf, but feel free to serve alone as an appetizer or atop a salad!