Lemon Herb Coconut Tofu with Udon Noodles
Creamy, fragrant, and full of fresh herbs, this Lemon Herb Coconut Tofu with Udon is a delightful fusion dish that’s great warm or cold!
Equipment
- Large pot (for udon)
- Frying pan or pot (for sauce)
- Knife
- strainer
- Spoon or tongs
Ingredients
- 1 package 10 ounces, or 280 g udon noodles (or gluten-free noodles)
- 12 ounces 340 g extra-firm tofu, drained and pressed
- 1 can 14 ounces, or 414 ml coconut milk
- 3 tablespoons 45 ml fresh lemon juice
- ½ cup 32 g finely chopped scallion
- 7 tablespoons 21 g chopped fresh chives
- 3 tablespoons 18 g finely chopped fresh basil (or 1 tablespoon dried)
- 1 tablespoon 3 g fresh dill (or 1 teaspoon dried)
- 1 tablespoon 4 g finely chopped fresh parsley (or 1 teaspoon dried)
- ¼ teaspoon yellow curry powder store-bought or homemade
- Salt and pepper to taste
Instructions
- Cook the udon noodles in lightly salted water according to the package instructions, then drain and set aside.
- While the noodles are cooking, cut tofu into bite-sized triangles and set aside.
- In another pot, combine coconut milk, lemon juice, scallions, chives, basil, dill, parsley, and curry powder.
- Bring to a boil, then reduce to a simmer.
- Add tofu and let simmer, uncovered, for 10 minutes, stirring occasionally.
- Drain the cooked udon and add to the pot with the coconut sauce.
- Toss well to coat the noodles.
- Season with salt and pepper to taste.
- Serve immediately, or refrigerate for a cold dish the next day.
Notes & Wine Advice
Wine advice:
Pair with a light, crisp Chardonnay or a fresh, zesty Sauvignon Blanc.
Nutrition values
Calories: 370 kcal | Carbohydrates: 40 g | Protein: 14 g | Fat: 20 g | Sugar: 6 g