Lemon Coconut Tofu Udon
Creamy udon noodles with tender tofu, coconut milk, lemon and fresh herbs. This quick fusion dish combines Japanese noodles with bright Mediterranean flavors.
Equipment
- Knife
- Large pot
- Measuring cups
- Measuring spoons
- medium saucepan
- strainer
- Wooden spoon
Ingredients
- 10 ounces udon noodles
- 12 ounces extra-firm tofu drained and pressed
- 1 can full-fat coconut milk 14 ounces
- 3 tablespoons fresh lemon juice
- ½ cup finely chopped scallions
- 7 tablespoons chopped fresh chives
- 3 tablespoons finely chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon yellow curry powder
- Salt and freshly ground black pepper to taste
Instructions
- Cook the udon noodles in lightly salted water according to the package instructions.
- Reserve ¼ cup of the noodle water.
- Drain the noodles and set them aside.
- Cut the pressed tofu into bite-size triangles.
- Pour the coconut milk into a medium saucepan.
- Add the lemon juice, scallions, chives, basil, dill, parsley and curry powder.
- Bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low.
- Add the tofu and simmer uncovered for 10 minutes.
- Stir occasionally without breaking the tofu.
- Add the drained udon noodles.
- Toss gently until the noodles are evenly coated.
- Add a little reserved noodle water if the sauce is too thick.
- Season with salt and black pepper.
- Serve warm or allow it to cool before serving.
Notes & Wine Advice
Serving Suggestions
Top the noodles with additional fresh herbs, scallions, lemon zest or chili flakes. Serve warm as a main course or refrigerate and serve chilled as a noodle salad.Recipe Notes
Press the tofu thoroughly so it absorbs more of the coconut and herb sauce. Bring the coconut milk only to a gentle boil because prolonged high heat can cause it to separate. Reserve some noodle water so you can adjust the sauce after adding the udon.Dietary Information
This recipe contains soy. Standard udon noodles contain wheat, so the original gluten-free and wheat-free classifications were incorrect. Only classify the dish as gluten-free or wheat-free when using certified gluten-free udon-style noodles. Check the noodles, tofu, coconut milk and curry powder for allergen warnings and the appropriate halal or kosher certification when required. Coconut is not a culinary nut, although people with a coconut allergy must avoid this recipe.Nutrition Information
The nutritional values assume 280 g dry udon noodles and full-fat canned coconut milk. Fresh precooked udon contains more water and may provide fewer calories per 280 g package. The original estimate of 350 calories was therefore too low for the stated dry ingredient quantities. Sodium depends heavily on the noodles and the amount of added salt.Variations
Add broccoli, mushrooms, snow peas or baby spinach for extra vegetables. Replace the tofu with tempeh for a firmer texture. Use light coconut milk to reduce calories, total fat and saturated fat. Fresh basil, dill and parsley provide a brighter flavor than dried herbs.Storage
Refrigerate leftovers in a covered container within 2 hours and use them within 3 days. The noodles will continue absorbing sauce during storage. Add a splash of water or coconut milk when reheating them gently on the stove.Wine Advice
A crisp Sauvignon Blanc complements the lemon and fresh herbs with lively acidity. A lighter Pinot Grigio also works well because its fresh character balances the rich coconut sauce without overpowering the tofu and herbs. Serve either wine chilled at approximately 8–10°C.Nutrition values
Serving: 2 cups | Calories: 535 kcal | Carbohydrates: 61 g | Protein: 18 g | Fat: 25 g | Saturated Fat: 17 g | Sodium: 450 mg | Sugar: 5 g