Ingredients
For the Pesto:
½ block Cauldron Organic Tofu
3 tbsp olive oil
2 shallots, finely diced
1 clove of garlic
2 tbsp vegetable oil
1 stick of lemongrass, roughly chopped
1 heaped tbsp root ginger, roughly chopped
75g pinenuts
40g basil
40g coriander
½ small, red chilli
Zest and juice of ½ lime
1 tsp brown sugar
½ tsp salt
½ tsp black pepper
For the Pasta:
150g pasta flour
1 tsp salt
60g tofu
1 tbsp olive oil
5-6 tbsp cold water
For the Kimchi:
4 tbsp white wine vinegar
80ml cold water
2 tbsp sugar
1 tsp salt
1 heaped tsp Kimchi Paste
½ white onion, sliced
2 pak choi, sliced