Mapo Tofu Udon
Mapo Tofu Udon
Ingredients
For the Mapo Tofu Mixture
- 2 tablespoons cooking oil, such as gochujang chili oil
- 4 garlic, cloves, minced
- 1/2 cup green onions, chopped, white and light green parts
- 2 tablespoons doubanjiang, chili bean paste
- 2 tablespoons Shaoxing cooking wine
- 400 g super firm tofu, 1 block
For the Noodles
- 400 g udon noodles, dried
- as needed water, for boiling noodles
For the Creamy Sauce
- 300 g silken tofu, 1 package
For Garnish
- 1/4 cup green onions, chopped
- as needed chili oil, for drizzling
Instructions
- 1
Heat a pan over medium heat. Add the cooking oil (such as gochujang chili oil). Add the minced garlic and chopped green onions (white and light green parts) to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 2
Add the doubanjiang (chili bean paste) to the pan. Stir well with the aromatics and cook for 1 minute, allowing the flavors to meld.
⏱️ 2 min
- 3
Pour the Shaoxing cooking wine into the pan to deglaze it, stirring to scrape up any browned bits from the bottom. Crumble the super firm tofu by hand directly into the pan with the sauce mixture. Stir and cook, breaking up the tofu further with a wooden spoon, until it is well combined and cooked through, resembling ground meat. This will take about 5-7 minutes.
⏱️ 7 min
- 4
In a separate large pot, bring water to a rolling boil. Add the dried udon noodles to the boiling water. Cook the noodles according to package instructions until they are al dente, typically 8-10 minutes.
⏱️ 10 min
- 5
While the noodles are cooking, open the package of silken tofu and place the entire block into a tall blending cup. Use an immersion blender to blend the silken tofu until it becomes completely smooth and creamy, resembling a thick sauce. This should take about 1-2 minutes.
⏱️ 2 min
- 6
Drain the cooked udon noodles and transfer them evenly into four serving bowls. Add a portion of the cooked mapo tofu mixture next to the noodles in each bowl. Pour a generous amount of the freshly blended silken tofu cream over both the noodles and the mapo tofu mixture in each bowl.
⏱️ 3 min
- 7
Garnish each dish with additional chopped green onions. Drizzle chili oil (such as the gochujang chili oil used earlier) over the top of each serving. Mix all the ingredients thoroughly in the bowl before eating.
⏱️ 1 min
Kitchen Tools
Mapo Tofu Udon
For the Mapo Tofu Mixture
- 2 tablespoons cooking oil, such as gochujang chili oil
- 4 garlic, cloves, minced
- 1/2 cup green onions, chopped, white and light green parts
- 2 tablespoons doubanjiang, chili bean paste
- 2 tablespoons Shaoxing cooking wine
- 400 g super firm tofu, 1 block
For the Noodles
- 400 g udon noodles, dried
- as needed water, for boiling noodles
For the Creamy Sauce
- 300 g silken tofu, 1 package
For Garnish
- 1/4 cup green onions, chopped
- as needed chili oil, for drizzling
Instructions
- 1
Heat a pan over medium heat. Add the cooking oil (such as gochujang chili oil). Add the minced garlic and chopped green onions (white and light green parts) to the pan. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 2
Add the doubanjiang (chili bean paste) to the pan. Stir well with the aromatics and cook for 1 minute, allowing the flavors to meld.
⏱️ 2 min - 3
Pour the Shaoxing cooking wine into the pan to deglaze it, stirring to scrape up any browned bits from the bottom. Crumble the super firm tofu by hand directly into the pan with the sauce mixture. Stir and cook, breaking up the tofu further with a wooden spoon, until it is well combined and cooked through, resembling ground meat. This will take about 5-7 minutes.
⏱️ 7 min - 4
In a separate large pot, bring water to a rolling boil. Add the dried udon noodles to the boiling water. Cook the noodles according to package instructions until they are al dente, typically 8-10 minutes.
⏱️ 10 min - 5
While the noodles are cooking, open the package of silken tofu and place the entire block into a tall blending cup. Use an immersion blender to blend the silken tofu until it becomes completely smooth and creamy, resembling a thick sauce. This should take about 1-2 minutes.
⏱️ 2 min - 6
Drain the cooked udon noodles and transfer them evenly into four serving bowls. Add a portion of the cooked mapo tofu mixture next to the noodles in each bowl. Pour a generous amount of the freshly blended silken tofu cream over both the noodles and the mapo tofu mixture in each bowl.
⏱️ 3 min - 7
Garnish each dish with additional chopped green onions. Drizzle chili oil (such as the gochujang chili oil used earlier) over the top of each serving. Mix all the ingredients thoroughly in the bowl before eating.
⏱️ 1 min