Luckily, the only waiting required in this dish is for the tofu to marinate in really good lemony pesto. And I guess I made an exception since my toe nails needed painting in the mean while. Oh, and did I mention I am really slow at julienning? How quickly time flies when you're sitting there making match sticks out of vegetables . . .
Pesto Tofu and Stir-fry Vegetables
For the Pesto Tofu:
300g Tofu (1 package)
Handful of Basil (about 1/2 cup)
1/4 cup Olive Oil
1/8 Cup Walnuts
1 clove of Garlic
zest of 1/2 Lemon
1/2 tsp Salt
For the Stir-fry Veggies:
1/2 medium sized Celery Bulb (if this is hard to find, use celery stalks)
1-2 medium sized Carrots
1/2 stalk of Leek
1/2-2 fresh Chili Peppers
1 tbsp of Oil
dash of Salt, Coriander, and Cumin to taste
Drain your tofu of excess water and press if possible for 30 minutes (in Germany, you can easily buy vacuum packed tofu, which contains less water in the package). Place basil, walnuts, garlic, and lemon zest in a blender or food processor and pulse. Add the oil and run the machine until you have a fairly smooth, sauce like consistency. Add salt to taste.
Lay your tofu out and cover the tofu in the pesto. Marinate for 1-2 hours.
Clean and peel both celery bulb and carrots and cut into julienne (thin) strips. Wash leek and cut into horizontal chunks (about 1/2 inch thick). Dice the chili peppers. Heat a pan on the stove to medium high, then add the oil. Sauté the vegetables in the oil for a couple of minutes, until they become tender and pliable. Add the salt and spices to your liking, mix, then transfer onto a plate and set aside.
In the same pan, cook the marinated tofu. When the pesto has started to brown slightly, flip the tofu and cook on the other side (the cooking of the tofu is just to heat it up essentially, since it doesn't require much cooking to consume).
Serve both veggies and tofu with a side of rice. Guten Appetit!