Basil Tofu Tossed with Asian Pesto

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
  1. 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.
  2. Meanwhile, heat wok to medium high and add oil. Add your pesto paste and saute for one minute.
  3. Carefully place your tofu in the wok, being sure to coat with the paste. Add soy sauce and toss.
  4. Reduce heat to medium and toss frequently so tofu is evenly cooked and begins to brown.
  5. Add whole basil leaves and cover wok for one minute.
  6. 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!


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