Creamy Mapo Tofu Udon
Creamy Mapo Tofu Udon
Ingredients
For the Ground Meat Mixture
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 4 green onions, chopped, divided (reserve 2 tablespoons for garnish)
- 2 tablespoons spicy bean paste, (Doubanjiang)
- 1 tablespoon chili oil
- 1 pound ground beef, preferably Wagyu
- 2 tablespoons Shaoxing wine
- 1 tablespoon black vinegar
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
For the Creamy Tofu Sauce
- 18 ounces silken tofu
- 2 tablespoons miso paste
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
For the Udon Noodles
- 24 ounces udon noodles, fresh or dried
For Garnish
- 2 tablespoons green onions, reserved from above, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Ground Meat Mixture: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and 2 tablespoons of the chopped green onions (reserving the rest for garnish). Sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 2
Stir in the spicy bean paste and chili oil. Cook for another 2-3 minutes, stirring frequently, to cook out the flavors of the paste.
⏱️ 3 min
- 3
Add the ground beef to the skillet. Break up the meat with a spoon as it cooks. Continue cooking until the beef is browned and no longer pink, about 5-7 minutes.
⏱️ 7 min
- 4
Pour in the Shaoxing wine and black vinegar. Stir well. Season with MSG, soy sauce, and chili powder. Mix thoroughly.
⏱️ 2 min
- 5
Continue to cook the meat mixture for 3-5 minutes, allowing the liquid to reduce and the flavors to meld. Set aside.
⏱️ 5 min
- 6
Prepare the Creamy Tofu Sauce: In a blender, combine the silken tofu, miso paste, garlic powder, and white pepper. Blend until completely smooth and creamy. If the sauce is too thick, you can add 1-2 tablespoons of water to reach desired consistency.
⏱️ 5 min
- 7
Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender, typically 2-3 minutes for fresh udon or 8-10 minutes for dried.
⏱️ 10 min•🌡️ 212
- 8
Drain the cooked udon noodles thoroughly.
⏱️ 1 min
- 9
Assemble the Dish: Divide the cooked udon noodles among four serving bowls. Spoon a generous amount of the creamy tofu sauce over the noodles.
⏱️ 2 min
- 10
Top each bowl with a portion of the savory ground meat mixture.
⏱️ 1 min
- 11
Garnish with the reserved chopped green onions and a sprinkle of sesame seeds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mapo Tofu Udon
For the Ground Meat Mixture
- 2 tablespoons vegetable oil
- 4 garlic, cloves, minced
- 4 green onions, chopped, divided (reserve 2 tablespoons for garnish)
- 2 tablespoons spicy bean paste, (Doubanjiang)
- 1 tablespoon chili oil
- 1 pound ground beef, preferably Wagyu
- 2 tablespoons Shaoxing wine
- 1 tablespoon black vinegar
- 1/2 teaspoon MSG
- 2 tablespoons soy sauce
- 1 teaspoon chili powder
For the Creamy Tofu Sauce
- 18 ounces silken tofu
- 2 tablespoons miso paste
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
For the Udon Noodles
- 24 ounces udon noodles, fresh or dried
For Garnish
- 2 tablespoons green onions, reserved from above, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the Ground Meat Mixture: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and 2 tablespoons of the chopped green onions (reserving the rest for garnish). Sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 2
Stir in the spicy bean paste and chili oil. Cook for another 2-3 minutes, stirring frequently, to cook out the flavors of the paste.
⏱️ 3 min - 3
Add the ground beef to the skillet. Break up the meat with a spoon as it cooks. Continue cooking until the beef is browned and no longer pink, about 5-7 minutes.
⏱️ 7 min - 4
Pour in the Shaoxing wine and black vinegar. Stir well. Season with MSG, soy sauce, and chili powder. Mix thoroughly.
⏱️ 2 min - 5
Continue to cook the meat mixture for 3-5 minutes, allowing the liquid to reduce and the flavors to meld. Set aside.
⏱️ 5 min - 6
Prepare the Creamy Tofu Sauce: In a blender, combine the silken tofu, miso paste, garlic powder, and white pepper. Blend until completely smooth and creamy. If the sauce is too thick, you can add 1-2 tablespoons of water to reach desired consistency.
⏱️ 5 min - 7
Cook the Udon Noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender, typically 2-3 minutes for fresh udon or 8-10 minutes for dried.
⏱️ 10 min•🌡️ 212 - 8
Drain the cooked udon noodles thoroughly.
⏱️ 1 min - 9
Assemble the Dish: Divide the cooked udon noodles among four serving bowls. Spoon a generous amount of the creamy tofu sauce over the noodles.
⏱️ 2 min - 10
Top each bowl with a portion of the savory ground meat mixture.
⏱️ 1 min - 11
Garnish with the reserved chopped green onions and a sprinkle of sesame seeds. Serve immediately.
⏱️ 1 min