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
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
- 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.
- 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.
- 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.
- Add Stock and Coconut: Pour in the vegetable stock and creamed coconut, stirring well to combine. Bring the broth to a gentle heat.
- 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.
- 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.
- 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.
- Finish with Lime Juice: Stir in the juice of one lime to brighten the flavors.
- 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
