Vegan Malaysian Pesto Noodles

I used to have a dish like this all the time and a couple weeks ago I felt like I needed to remake it because it’s been a long time since I’ve had it and I really missed the flavors. So I decided to figure out what to put together in order to make it and I’m thrilled to say that it came out exactly the way I remember it!

If you’re serving this dish with noodles or rice, make sure you make it before starting to make this dish or after (depending on when you want to eat :))

What you’ll need:

To Saute:
3 tablespoons of sesame oil
3 crushed garlic cloves
3 scallions – finely chopped
1 small piece of chopped ginger root
1 red pepper cut into thin strips
1 leek chopped into thin slices (make sure to leave out the top green portion)
10 chopped chives
1 tbsp soy sauce
1/2 cup coconut cream (can be low fat or full fat)
1/2 block of tofu cup into medium size cubes

For the Sauce:
Handful of basil
Half a cup of coriander leaves
1 tablespoon spicy chili (if you don’t enjoy spicy food, you can use sweet chili)

Serve with:
Rice or rice noodles
Roasted peanuts
1 slice of lime or lemon

Instructions:
1. Heat a large pan over medium heat. Add your sesame oil, scallions, garlic. Mix and give it two minutes to heat up. Then add your leeks and red pepper slices. Mix.
2. Add the soy sauce, mix. Let it simmer for 2-3 minutes on low heat. While it’s simmering, make your sauce. Take the sauce ingredients, put them in a blender and let it blend until the sauce is smooth. It should look like a smooth pasta sauce. Now add the sauce to the pan in addition to your tofu. Cover the pan and let it simmer for 5-6 minutes.