Cook the udon in lightly salted water according to the package directions.
While the udon is boiling, cut the tofu into bite-size triangles and set aside.
In another pot, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
Bring to a boil, then reduce to a simmer.
Add the tofu and simmer uncovered for 10 minutes.
Drain the udon and add to the sauce.
Toss to coat and add salt and pepper to taste.
Notes & Wine Advice
Serving Tip:Serve with a side of steamed vegetables or a simple salad for a complete meal.Wine Advice:A crisp white wine like Pinot Grigio will complement the rich coconut flavors without overwhelming the dish.