Coconut & coriander tofu noodle bowl
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 1 tbsp cornflour
- 280g firm tofuchopped into chunky cubes
- 1½ tbsp vegetable oil
- 1 onionfinely chopped
- 2 garlic clovesgrated
- 1 green chillifinely chopped
- 10g gingergrated
- 1 lemongrassbashed and tied in a knot
- 500ml vegetable stock
- 2 tbsp creamed coconut
- 100g corianderroughly chopped
- 300g ‘straight to wok’ udon noodles
- 300g Tenderstem stir-fry mix
- 1 limejuiced
- sesame seeds and sliced red or green chillito serve (optional)
Nutrition: Per serving
- kcal342
- fat15g
- saturates6g
- carbs30g
- sugars6g
- fibre8ghigh
- protein18g
- salt0.69g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Stir in the noodles and vegetables, cooking for a further 5-6 mins until al dente, then stir in the lime juice.
step 5
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.
