fusion

Coconut Curry Udon with Seared Tofu and Spinach

Name: Coconut Curry Udon with Seared Tofu and Spinach
Yield: 1 serving
Cuisine: fusion
Ingredients: 81 g udon noodles (dry); 162 g extra firm tofu; 144 g coconut milk (canned); 162 g vegetable broth; 16 g red curry paste; 11 g soy sauce; 9 g olive oil; 72 g baby spinach

This simmered dish pairs udon noodles with extra firm tofu, coconut milk and red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

24 g Protein

38 g Carbohydrates

49 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

81g udon noodles (dry) 103 kcal
162g extra firm tofu 123 kcal
144g coconut milk (canned) 284 kcal
162g vegetable broth 10 kcal
16g red curry paste 29 kcal
11g soy sauce 8 kcal
9g olive oil 80 kcal
72g baby spinach 17 kcal

Cooking instructions

extra firm tofured curry paste
Press tofu for 10 minutes, then cut into 1-inch cubes. Toss with curry paste.
extra firm tofuolive oil
Heat olive oil in a nonstick skillet over medium-high. Sear tofu 6 to 8 minutes, turning to brown multiple sides.
coconut milk (canned)vegetable brothsoy sauce
In a saucepan, bring coconut milk and broth to a gentle simmer. Whisk in soy sauce.
udon noodles (dry)
Add udon and cook 3 to 5 minutes (or per package) until tender and saucy.
baby spinach
Stir in spinach until just wilted, 30 to 60 seconds.
udon noodles (dry)extra firm tofu
Serve noodles in a bowl topped with seared tofu.