Creamy Mapo Tofu Udon
Creamy Mapo Tofu Udon
Ingredients
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, sliced, plus more for garnish
- 1 tablespoon spicy bean paste, (doubanjiang)
- 4 ounces ground pork
- 1 tablespoon Shaoxing wine, or as needed
- 1 tablespoon black vinegar, or as needed
- 1 package frozen udon noodles
- 1 silken tofu
- 1 tablespoon cooking oil, as needed
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare the tofu sauce: Blend the silken tofu in a blender or food processor until it is completely smooth and creamy. Set aside.
⏱️ 2 min
- 2
Heat a large pan or wok over medium heat. Add 1 tablespoon of cooking oil. Once hot, add the minced garlic and 1 tablespoon of sliced green onions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the spicy bean paste (doubanjiang) to the pan with the aromatics. Stir well and cook for 1 minute to release its flavors.
⏱️ 1 min
- 4
Add the ground pork to the pan. Cook, breaking the pork into small bits with a spoon or spatula, until it is fully browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 5
Deglaze the pan and season the pork mixture by adding a splash (about 1 tablespoon) of Shaoxing wine and a splash (about 1 tablespoon) of black vinegar. Stir well to combine and cook for another minute.
⏱️ 1 min
- 6
While the pork is cooking, bring a pot of water to a boil. Add the frozen udon noodles and cook according to package directions until they are just tender. Drain the noodles thoroughly.
⏱️ 5 min
- 7
To assemble the dish, divide the drained udon noodles among serving bowls. Top each bowl with a portion of the cooked mapo pork mixture.
⏱️ 1 min
- 8
Pour the smooth and creamy silken tofu sauce evenly over the noodles and pork in each bowl. Garnish with additional sliced green onions and a sprinkle of sesame seeds, if desired. Mix all ingredients well with chopsticks before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mapo Tofu Udon
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, sliced, plus more for garnish
- 1 tablespoon spicy bean paste, (doubanjiang)
- 4 ounces ground pork
- 1 tablespoon Shaoxing wine, or as needed
- 1 tablespoon black vinegar, or as needed
- 1 package frozen udon noodles
- 1 silken tofu
- 1 tablespoon cooking oil, as needed
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare the tofu sauce: Blend the silken tofu in a blender or food processor until it is completely smooth and creamy. Set aside.
⏱️ 2 min - 2
Heat a large pan or wok over medium heat. Add 1 tablespoon of cooking oil. Once hot, add the minced garlic and 1 tablespoon of sliced green onions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the spicy bean paste (doubanjiang) to the pan with the aromatics. Stir well and cook for 1 minute to release its flavors.
⏱️ 1 min - 4
Add the ground pork to the pan. Cook, breaking the pork into small bits with a spoon or spatula, until it is fully browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 5
Deglaze the pan and season the pork mixture by adding a splash (about 1 tablespoon) of Shaoxing wine and a splash (about 1 tablespoon) of black vinegar. Stir well to combine and cook for another minute.
⏱️ 1 min - 6
While the pork is cooking, bring a pot of water to a boil. Add the frozen udon noodles and cook according to package directions until they are just tender. Drain the noodles thoroughly.
⏱️ 5 min - 7
To assemble the dish, divide the drained udon noodles among serving bowls. Top each bowl with a portion of the cooked mapo pork mixture.
⏱️ 1 min - 8
Pour the smooth and creamy silken tofu sauce evenly over the noodles and pork in each bowl. Garnish with additional sliced green onions and a sprinkle of sesame seeds, if desired. Mix all ingredients well with chopsticks before enjoying.
⏱️ 1 min