Mapo Tofu-ish Creamy Noodle
Mapo Tofu-ish Creamy Noodle
Ingredients
For the creamy sauce
- 300 grams silken tofu, or soft tofu
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons chili crisp oil
- 2 tablespoons sesame paste, Chinese sesame paste or tahini
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon whole Sichuan peppercorns
- 1/2 teaspoon salt
Other ingredients
- 200 grams fresh noodles, ramen-style
- 150 grams minced pork, or plant-based mince
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- as needed spring onions, sliced, for garnish
- as needed chili oil, extra, for garnish, optional
Instructions
- 1
In a blender, combine the silken tofu, water, soy sauce, chili crisp oil, sesame paste (Chinese sesame paste or tahini), rice vinegar, sugar, whole Sichuan peppercorns, and salt. Blend until the mixture is completely smooth and silky.
⏱️ 5 min
- 2
Bring a pot of water to a boil. Add the fresh ramen-style noodles and cook according to the package directions until they are al dente. Drain the cooked noodles and set them aside.
⏱️ 5 min•🌡️ 100
- 3
Heat a pan over medium-high heat. Add the minced pork (or plant-based mince) and cook, breaking it up with a spoon, until it is browned and thoroughly cooked.
⏱️ 5 min
- 4
To the cooked mince in the pan, add the minced garlic and grated ginger. Sauté for approximately 1 minute, stirring continuously, until the aromatics become fragrant.
⏱️ 1 min
- 5
Pour the prepared creamy tofu sauce from the blender into the pan with the cooked mince and aromatics. Stir all the ingredients well to ensure they are fully combined. Gently heat the sauce, making sure it warms through but does not come to a rolling boil.
⏱️ 3 min
- 6
Add the drained, cooked noodles directly into the pan with the sauce. Toss vigorously to ensure that every strand of noodle is evenly coated with the creamy sauce.
⏱️ 1 min
- 7
Transfer the coated noodles to a serving bowl. Garnish generously with freshly sliced spring onions and, if desired, a drizzle of extra chili oil for added flavor and spice. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Mapo Tofu-ish Creamy Noodle
For the creamy sauce
- 300 grams silken tofu, or soft tofu
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons chili crisp oil
- 2 tablespoons sesame paste, Chinese sesame paste or tahini
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon whole Sichuan peppercorns
- 1/2 teaspoon salt
Other ingredients
- 200 grams fresh noodles, ramen-style
- 150 grams minced pork, or plant-based mince
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- as needed spring onions, sliced, for garnish
- as needed chili oil, extra, for garnish, optional
Instructions
- 1
In a blender, combine the silken tofu, water, soy sauce, chili crisp oil, sesame paste (Chinese sesame paste or tahini), rice vinegar, sugar, whole Sichuan peppercorns, and salt. Blend until the mixture is completely smooth and silky.
⏱️ 5 min - 2
Bring a pot of water to a boil. Add the fresh ramen-style noodles and cook according to the package directions until they are al dente. Drain the cooked noodles and set them aside.
⏱️ 5 min•🌡️ 100 - 3
Heat a pan over medium-high heat. Add the minced pork (or plant-based mince) and cook, breaking it up with a spoon, until it is browned and thoroughly cooked.
⏱️ 5 min - 4
To the cooked mince in the pan, add the minced garlic and grated ginger. Sauté for approximately 1 minute, stirring continuously, until the aromatics become fragrant.
⏱️ 1 min - 5
Pour the prepared creamy tofu sauce from the blender into the pan with the cooked mince and aromatics. Stir all the ingredients well to ensure they are fully combined. Gently heat the sauce, making sure it warms through but does not come to a rolling boil.
⏱️ 3 min - 6
Add the drained, cooked noodles directly into the pan with the sauce. Toss vigorously to ensure that every strand of noodle is evenly coated with the creamy sauce.
⏱️ 1 min - 7
Transfer the coated noodles to a serving bowl. Garnish generously with freshly sliced spring onions and, if desired, a drizzle of extra chili oil for added flavor and spice. Serve immediately.