Coconut & coriander tofu noodle bowl
Make the most of any past-its-best coriander in this zingy noodle bowl. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 342
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fat 15g
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saturates 6g
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carbs 30g
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sugars 0g
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fibre 8g
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protein 18g
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salt 0.69g
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)
Method
Put the cornflour in a large bowl with plenty of salt and pepper. Dry the tofu well, then stir it through the cornflour, shaking the bowl to coat. Put a medium frying pan with deep sides on a high heat. Pour in 1 tbsp of the vegetable oil. Once hot, lower in the tofu and cook on all sides for 7-8 mins until golden and crisp. Remove and drain on kitchen paper.
Pour in the remaining ½ tbsp oil and scatter in the onion, garlic, chilli, ginger and lemongrass with a pinch of salt. Cook for 8-10 mins until softened and fragrant. Pour in the veg stock and creamed coconut.
When the broth heats up, add the coriander and as it starts to wilt (about a minute) immediately remove along with 100ml of the broth and pour into a blender. Keep the pan on a very low heat. It’s important to leave the reserved broth to cool completely in the blender, then blitz until smooth and very green. Pour back into the pan.
Stir in the noodles and vegetables, cooking for a further 5-6 mins until al dente, then stir in the lime juice.
Fill your serving bowls with noodles, then the broth and veg. You can scatter over more coriander and the sesame seeds and chilli, if you like, and serve straightaway.
