Coconut Curry Udon Noodles with Tofu and Spinach

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A creamy, spicy Japanese-inspired curry made with thick udon noodles, silky tofu, and fresh spinach in a fragrant coconut broth. This Japanese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs udon noodles, firm tofu, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz fresh or frozen udon noodles
• 14 oz block, drained and cubed into 1-inch pieces firm tofu
• 1 can (13.5 oz), full fat coconut milk
• 2 tbsp red curry paste
• 2 cups vegetable broth
• 4 cups, roughly chopped fresh spinach
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sesame oil
• 2 stalks, sliced thin for garnish green onions
• 1/4 cup chopped for garnish cilantro

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil. Add 12 oz udon noodles and cook according to package instructions (about 3-5 minutes), then drain and set aside.
2. Step 2: In a large skillet or wok, heat 1 tsp sesame oil over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3-4 minutes until onions are translucent and fragrant.
3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute to release aromas. Pour in 1 can (13.5 oz) full-fat coconut milk and 2 cups vegetable broth, stirring well.
4. Step 4: Bring the mixture to a gentle simmer and add 14 oz cubed firm tofu. Cook for 8-10 minutes until tofu is heated through and curry thickens slightly.
5. Step 5: Add 4 cups roughly chopped fresh spinach and 2 tbsp soy sauce, cooking for 2 minutes until spinach wilts.
6. Step 6: Remove curry from heat and stir in 1 tbsp lime juice. Divide noodles into bowls and ladle curry over the top.
7. Step 7: Garnish with 2 sliced green onions and 1/4 cup chopped cilantro before serving.