Friday, 27 June 2014

Asian Pesto with Silken tofu

It wasn't a perfect day to head to the Queen Victoria Market but i was keen to get some fresh ingredients for my week's cook up. Nothing beats fresh greens, colourful fruits and a good coffee while you are sifting through the crates.

I am not a green thumb but for the sake of fresh herbs i was willing to get my hands dirty. The results are worth it and with fresh herbs on my balcony it has inspired me to make pesto of different varieties, asian pesto is one of them.

I love this dish, its silky, bold and a kick of green chilli in that pesto brings all the flavours together well. The soy and sesame flavours are synonymous of asian food and i'm so glad that it has been revived with a pesto twist.


Items You Need:

- 1 cup of freshly chopped coriander
- 1 knob of ginger (1 tablespoon)
- 1 Tablespoon of green chilli
- 1 sprig of spring onion diced
- 1 tablespoon of olive oil
- 1 tablespoon of soy
- 4 drops of sesame oil
- 1 tablespoon of freshly squeezed lime
- 1 pinch of sugar
- 1 tub of cold silken tofu (found at your local grocer)

What's Next?

1. Using a mini food pulser, place the coriander, ginger, spring onion and chilli and blend well. Add 1 tablespoon of oil and 1 teaspoon of water to ensure a paste consistency

2. In a seperate bowl combine the soy, sesame oil, lime juice and sugar. Whisk till the sugar is dissolved.

3. Place silken tofu on a plate and pour the soy mixture on top. Spoon the pesto on and garnish with fried shallots and coriander. 


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