Ingredients
Sauce
- 2 13-oz cans coconut milk (760 mL)
- 1 cup vegetable broth (236 mL)
- 2 Tbsp Thai red curry paste (30 g)
- 2 Tbsp soy sauce (30 mL)
- 1 Tbsp chili garlic sauce (15 g)
- 1 Tbsp grated ginger
Fillings
- 8 oz udon noodles (226 g)
- 1 14-oz package extra firm tofu, cut into bite-sized cubes (400 g)
- 1 red bell pepper, cut into bite-sized pieces
- 1 cup shelled edamame
- 1 8-oz can water chestnuts, drained (226 g)
- 2 handfuls roughly chopped fresh spinach
To Serve
- Chopped green onions
- Fresh lime juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Make Sauce: In a large 9x13 inch casserole dish, combine the two cans of coconut milk, vegetable broth, Thai red curry paste, soy sauce, chili garlic sauce, and grated ginger. Whisk everything together until well blended for a fragrant, spicy sauce base.
- Add Fillings: Add the udon noodles to the dish, loosening them gently to separate as much as possible. Layer some noodles at the bottom and some on top of other ingredients if needed to keep them apart. Add the cubed extra firm tofu, chopped red bell pepper, shelled edamame, and drained water chestnuts. Stir gently to combine without breaking the tofu.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake for 20 to 30 minutes. This allows the sauce to infuse the noodles and fillings while gently cooking the ingredients until the noodles are al dente—meaning they are tender yet slightly firm in the center.
- Add Spinach and Continue Baking: Remove the foil, stir in the roughly chopped fresh spinach, then return the dish to the oven uncovered for another 10 minutes or until the spinach wilts and the noodles become fully tender.
- Serve: Serve the casserole warm, garnished with chopped green onions and a squeeze of fresh lime juice for brightness and extra flavor.
Notes
- Udon noodles tend to stick together; layering and careful stirring can help keep them separated during baking.
- Extra firm tofu is best for maintaining shape during baking but can be pressed beforehand to remove excess moisture for better texture.
- Adjust the level of chili garlic sauce according to your preferred spice level.
- Make sure to drain the water chestnuts well to avoid excess liquid in the casserole.
- Leftovers store well and can be reheated in the oven or microwave; add fresh lime juice again before serving to revive flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
