Lemon Herb Coconut Tofu with Udon
A creamy and flavorful fusion dish of udon noodles and tofu in a rich coconut sauce, brightened by fresh herbs and a citrus kick!
Equipment
- Pot, Frying pan, Knife, Chopping board, Ladle, Measuring spoons
Ingredients
- 1 can 14 ounces, or 414 ml coconut milk
- 1 tablespoon 4 g finely chopped fresh parsley or 1 teaspoon dried
- 1 tablespoon 3 g fresh dill or 1 teaspoon dried
- 1 tablespoon 18 g fresh lemon juice
- 1 teaspoon yellow curry powder store-bought or homemade
- 1 package 10 ounces, or 280 g udon noodles
- 12 ounces 340 g extra-firm tofu, drained and pressed
- ¼ teaspoon yellow curry powder
- 3 tablespoons 21 g chopped fresh chives
- 3 tablespoons 18 g finely chopped fresh basil or 1 tablespoon (2 g) dried
- ½ cup 32 g finely chopped scallion
- Salt and pepper to taste
Instructions
- 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 / Tips / 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.
Nutritional Information
Calories: 233 kcal | Carbohydrates: 14.86 g | Protein: 9.58 g | Fat: 16.56 g | Fiber: 1.24 g | Sugar: 1.89 g | Salt: 0.02 g
--------------------------------------------------------------------------------------------------
