Lemon Herb Coconut Tofu with Udon – Creamy and Flavorful Fusion Dish
This creamy and zesty Lemon Herb Coconut Tofu with Udon is a fusion dish brimming with fresh herbs, coconut milk, and a bright lemon flavor. Enjoy it warm or cold – it’s perfect for any occasion!
Equipment
- Large pot for udon noodles
- Knife and cutting board
- Strainer for noodles
- Measuring cups and spoons
Ingrediënten
- 1 package 10 ounces or 280 g udon 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 (2 g) 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
Instructies
- Cook the udon noodles in lightly salted water according to the package instructions.
- Drain and set aside.
- While the noodles are boiling, cut the tofu into bite-size triangles and set aside.
- In a medium saucepan, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the tofu to the saucepan and let it simmer uncovered for 10 minutes.
- Drain the udon noodles and add them to the saucepan with the tofu.
- Toss everything together to coat the noodles and tofu in the sauce.
- Season with salt and pepper to taste.
- Serve warm or cold, and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:
Top with extra fresh herbs, a drizzle of lemon juice, or chili flakes for added flavor and a touch of heat.
Wine Advice:
A crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with this creamy and zesty dish.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 14 g | Fiber: 3 g | Sugar: 3 g | Salt: 1 g
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