Mapo Tofu Udon
Mapo Tofu Udon
Ingredients
For the Mapo Pork Sauce
- 1 pound soft tofu, blended until smooth
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 3 green onions, chopped, white parts separated for cooking, green parts for garnish
- 1 pound ground pork
- 2 tablespoons doubanjiang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 cup water
- 2 tablespoons cornstarch
For the Udon Noodles
- 4 blocks udon noodles
Instructions
- 1
Prepare the tofu cream: Blend the soft tofu in a food processor or with an immersion blender until it is completely smooth and creamy. Set aside.
⏱️ 5 min
- 2
Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced ginger, minced garlic, and the white parts of the chopped green onions. Sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 3
Cook ground pork: Add the ground pork to the pan with the aromatics. Break it apart with a spatula and cook until it is fully browned and no longer pink, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 4
Add seasonings: Stir in the doubanjiang, soy sauce, rice vinegar, and granulated sugar into the cooked pork. Mix well to combine all the ingredients thoroughly.
⏱️ 2 min
- 5
Simmer sauce: Pour 1 cup of water into the pork mixture. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 6
Thicken sauce: In a small bowl, whisk together the 2 tablespoons of cornstarch with 1/4 cup of cold water to create a cornstarch slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to a desired consistency. Remove from heat.
⏱️ 3 min
- 7
Cook udon noodles: In a separate large pot, bring a generous amount of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender, typically 2 to 3 minutes for fresh udon.
⏱️ 5 min•🌡️ 212
- 8
Assemble bowls: Drain the cooked udon noodles thoroughly and divide them equally into four serving bowls.
⏱️ 2 min
- 9
Add toppings: Ladle the mapo pork mixture generously over one half of the udon noodles in each bowl. Pour the blended soft tofu cream over the other half of the udon noodles in each bowl.
⏱️ 1 min
- 10
Garnish and serve: Garnish each bowl generously with the green parts of the chopped green onions. Serve immediately and instruct diners to mix all the ingredients thoroughly with chopsticks before eating to combine the rich mapo sauce with the creamy tofu and chewy udon.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mapo Tofu Udon
For the Mapo Pork Sauce
- 1 pound soft tofu, blended until smooth
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 3 green onions, chopped, white parts separated for cooking, green parts for garnish
- 1 pound ground pork
- 2 tablespoons doubanjiang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 cup water
- 2 tablespoons cornstarch
For the Udon Noodles
- 4 blocks udon noodles
Instructions
- 1
Prepare the tofu cream: Blend the soft tofu in a food processor or with an immersion blender until it is completely smooth and creamy. Set aside.
⏱️ 5 min - 2
Sauté aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced ginger, minced garlic, and the white parts of the chopped green onions. Sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min - 3
Cook ground pork: Add the ground pork to the pan with the aromatics. Break it apart with a spatula and cook until it is fully browned and no longer pink, about 5 to 7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 4
Add seasonings: Stir in the doubanjiang, soy sauce, rice vinegar, and granulated sugar into the cooked pork. Mix well to combine all the ingredients thoroughly.
⏱️ 2 min - 5
Simmer sauce: Pour 1 cup of water into the pork mixture. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 6
Thicken sauce: In a small bowl, whisk together the 2 tablespoons of cornstarch with 1/4 cup of cold water to create a cornstarch slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to a desired consistency. Remove from heat.
⏱️ 3 min - 7
Cook udon noodles: In a separate large pot, bring a generous amount of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender, typically 2 to 3 minutes for fresh udon.
⏱️ 5 min•🌡️ 212 - 8
Assemble bowls: Drain the cooked udon noodles thoroughly and divide them equally into four serving bowls.
⏱️ 2 min - 9
Add toppings: Ladle the mapo pork mixture generously over one half of the udon noodles in each bowl. Pour the blended soft tofu cream over the other half of the udon noodles in each bowl.
⏱️ 1 min - 10
Garnish and serve: Garnish each bowl generously with the green parts of the chopped green onions. Serve immediately and instruct diners to mix all the ingredients thoroughly with chopsticks before eating to combine the rich mapo sauce with the creamy tofu and chewy udon.
⏱️ 1 min