Peanut Curry Udon Noodles with Tofu
AsianMainshigh proteinvideoquickcomfort food
Nika’s PickTOFU+40g protein
Recipe by Nikoleta · @surovadcerka
A chopped tomato cooked down first is what stops this being a flat peanut sauce. Four or five minutes until it breaks down completely, then the curry paste and peanut butter go in on top of it. The acidity underneath is what keeps the coconut and peanut from turning cloying.
The curry paste needs its minute of frying before any liquid arrives. Stirred straight into coconut milk it never blooms, and the sauce ends up tasting of peanut with curry sitting beside it rather than through it.
Fresh udon cook in a couple of minutes and are worth seeking out; if you're using dried, use about half the weight. Thirty minutes, 40 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
sauce
- 1 tsp oil
- 1 tomato
- 25 g yellow or red curry paste
- 40 g peanut butter
- 200 g coconut milk (canned)
- 1 tbsp lemon or lime juice
- 1/2 tbsp soy sauce
- 1 tsp cane sugar
udon
- 400 g fresh udon noodles
- 1 carrot
- 100 g button mushrooms
- 100 g zucchini
- 100 g broccoli
- 200 g marinated tofu
garnish
- 1 handful fresh coriander
- 30 g peanuts
- 1 tbsp sesame seeds
udon
- 1 red bell pepper
Contains: gluten, nuts, sesame, soy
How to make it
Nutrition
955Calories
40 gProtein
88 gCarbs
54 gFat
12 gFiber
per serving
