Coconut & Coriander Tofu Noodle Bowl Recipe

Introduction

This Coconut & Coriander Tofu Noodle Bowl is a vibrant, comforting dish packed with fresh flavors and delightful textures. Crispy tofu cubes sit in a fragrant coconut broth, enhanced by aromatic herbs and spices, making it perfect for a cozy meal any day of the week.

Ingredients

• 1 tbsp cornflour
• 280g firm tofu, chopped into chunky cubes
• 1½ tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 1 green chilli, finely chopped
• 10g ginger, grated
• 1 lemongrass, bashed and tied in a knot
• 500ml vegetable stock
• 2 tbsp creamed coconut
• 100g coriander, roughly chopped
• 300g ‘straight to wok’ udon noodles
• 300g Tenderstem stir-fry mix
• 1 lime, juiced
• Sesame seeds and sliced red or green chilli, to serve (optional)

Instructions

1. Step 1: Put the cornflour in a large bowl and season generously with salt and pepper. Dry the tofu well, then toss it through the cornflour, shaking the bowl to coat evenly.
2. Step 2: Heat 1 tbsp vegetable oil in a medium pan with deep sides over high heat. Once hot, add the tofu and cook on all sides for 7-8 minutes until golden and crisp. Remove tofu and drain on kitchen paper.
3. Step 3: Add the remaining ½ tbsp oil to the pan. Scatter in the onion, garlic, green chilli, ginger, and lemongrass with a pinch of salt. Cook for 8-10 minutes until softened and fragrant.
4. Step 4: Pour in the vegetable stock and creamed coconut. When the broth heats up, add the coriander. As it starts to wilt (about a minute), immediately remove the coriander along with 100ml of broth and pour into a blender.
5. Step 5: Keep the pan on very low heat. Let the reserved broth cool completely in the blender, then blitz until smooth and very green. Pour this mixture back into the pan.
6. Step 6: Stir in the udon noodles and Tenderstem stir-fry mix. Cook for 5-6 minutes until the noodles are al dente and the vegetables are tender.
7. Step 7: Stir in the lime juice. To serve, fill bowls with noodles, then ladle over the broth and vegetables. Scatter with extra coriander, sesame seeds, and sliced chilli if desired, and serve immediately.

Tips & Variations

• For extra crunch, try finishing the tofu under a hot grill for a minute or two after frying.
• Substitute udon noodles with rice noodles or soba for variation.
• Add chopped peanuts or cashews for additional texture and flavor.
• If you prefer less heat, reduce or omit the green chilli and optional sliced chilli garnish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. To maintain the tofu’s crispiness, it is best to keep it separate and add just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tofu?

Firm or extra-firm tofu works best for this recipe to hold its shape and get crispy when cooked. Silken tofu is too soft and won’t crisp up well.

What is creamed coconut, and can I substitute it?

Creamed coconut is pure ground coconut flesh in a solid block, used to add richness and coconut flavor. You can substitute with coconut milk, though the consistency and intensity of coconut flavor may be milder.

Coconut & Coriander Tofu Noodle Bowl Recipe

---

★★★★★

4.5 from 79 reviews

• Author: Sophie
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Coconut & Coriander Tofu Noodle Bowl combines crispy tofu with fragrant aromatics, creamy coconut broth, fresh coriander, and tender udon noodles for a satisfying and wholesome Asian-inspired meal. The dish features layers of flavor from sautéed spices and lemongrass, blended with fresh coriander for brightness, and is finished with lime juice and optional sesame seeds and chillies for a deliciously fresh and colorful noodle bowl.

---

Ingredients

Scale 1x2x3x

Tofu and Coating

• 1 tbsp cornflour
• 280g firm tofu, chopped into chunky cubes

Cooking Base and Aromatics

• 1½ tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 1 green chilli, finely chopped
• 10g ginger, grated
• 1 lemongrass stalk, bashed and tied in a knot

Broth and Flavorings

• 500ml vegetable stock
• 2 tbsp creamed coconut
• 100g coriander, roughly chopped

Noodles and Vegetables

• 300g ‘straight to wok’ udon noodles
• 300g Tenderstem stir-fry mix

Finishing Touches

• 1 lime, juiced
• Sesame seeds, to serve (optional)
• Sliced red or green chilli, to serve (optional)

---

Instructions

1. Prepare and Coat Tofu: Put the cornflour in a large bowl and season with plenty of salt and pepper. Dry the tofu cubes thoroughly and toss them in the cornflour, shaking the bowl to coat evenly.
2. Cook Tofu Until Golden: Heat 1 tbsp of vegetable oil in a medium frying pan with deep sides over high heat. Once hot, add the coated tofu and fry on all sides for 7-8 minutes until golden and crisp. Remove tofu and drain on kitchen paper.
3. Sauté Aromatics: Add the remaining ½ tbsp oil to the pan. Scatter in the finely chopped onion, grated garlic, chopped green chilli, grated ginger, and the knotted lemongrass with a pinch of salt. Cook for 8-10 minutes until the mixture is softened and fragrant.
4. Add Stock and Coconut: Pour in the vegetable stock and creamed coconut, stirring well to combine. Bring the broth to a gentle heat.
5. Add and Wilt Coriander, then Blend: Add the chopped coriander to the broth. As it begins to wilt after about one minute, immediately remove the coriander along with 100ml of the broth and transfer to a blender. Keep the main pan on very low heat.
6. Blend Coriander Broth: Allow the reserved broth and coriander to cool completely in the blender, then blitz until smooth and bright green. Pour this blended mixture back into the pan, stirring to incorporate.
7. Cook Noodles and Vegetables: Stir in the udon noodles and Tenderstem stir-fry mix. Continue to cook for 5-6 minutes until the noodles are al dente and the vegetables are tender but still crisp.
8. Finish with Lime Juice: Stir in the juice of one lime to brighten the flavors.
9. Serve: Divide the noodles between serving bowls and ladle over the creamy broth and vegetables. Optional: sprinkle with extra coriander, sesame seeds, and sliced red or green chilli. Serve immediately while hot.

Notes

• Dry the tofu thoroughly before coating for the best crispy texture.
• If you prefer more heat, add extra chillies or a dash of chilli oil when serving.
• You can substitute udon noodles with rice noodles or other wheat noodles if preferred.
• For a gluten-free version, ensure the udon noodles and soy sauce (if used) are gluten-free or substitute accordingly.
• The blended coriander broth adds vibrant color and fresh herbal flavor to the dish.
• This recipe works well with any mixed stir-fry vegetables if Tenderstem is unavailable.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Keywords: tofu noodle bowl, coconut broth, coriander, udon noodles, vegetarian Asian recipe, creamy coconut, healthy noodle bowl