Mapo Tofu Udon (Minus the Mapo)
Mapo Tofu Udon (Minus the Mapo)
Ingredients
For the Dark Meat Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons black vinegar
- 2 tablespoons chili oil
- 2 tablespoons oyster sauce
- 2 tablespoons miso paste
- 2 tablespoons vegetable bouillon
- 4 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
For the Tofu Sauce
- 1 block silken tofu, soft
- salt, to taste
- 1 lemon, juiced
- 1 teaspoon miso paste
- 1 clove garlic
Other Ingredients
- 5 cloves garlic, minced
- 1 onion, diced
- 1 pound ground meat
- 4 servings udon noodles
- cooking oil, as needed
For Garnish (Optional)
- green onion, chopped
- sesame seeds
- chili oil
Instructions
- 1
Prepare the dark meat sauce: In a medium bowl, combine the light soy sauce, dark soy sauce, mirin, black vinegar, chili oil, oyster sauce, 2 tablespoons of miso paste, vegetable bouillon, maple syrup, garlic powder, and black pepper. Whisk thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min
- 2
Prepare the tofu sauce: In a blender, combine the soft silken tofu, salt to taste, the juice from 1 lemon, 1 teaspoon of miso paste, and 1 clove of garlic. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 5 min
- 3
Mince the remaining 5 cloves of garlic and dice the entire onion.
⏱️ 3 min
- 4
Cook the meat: Heat a large skillet or wok over medium-high heat and add a small amount of cooking oil. Add the ground meat and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
⏱️ 7 min
- 5
Add the diced onion and minced garlic (5 cloves) to the cooked meat in the skillet. Sauté for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min
- 6
Gradually add the prepared dark meat sauce to the meat mixture. Start with about 4-6 tablespoons (2-3 large spoonfuls), stirring to combine. Taste the mixture and add more sauce gradually, if desired, keeping in mind that the sauce is salty. Simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min
- 7
Cook the udon noodles: While the meat is simmering, bring a large pot of water to a rolling boil. Add the 4 servings of udon noodles and cook according to the package directions until al dente.
⏱️ 5 min•🌡️ 212
- 8
Drain the cooked udon noodles and divide them evenly among four serving bowls.
⏱️ 1 min
- 9
Assemble the dish: Spoon the cooked meat mixture onto one side of the udon noodles in each bowl. Pour the blended tofu sauce onto the other side of the noodles.
⏱️ 2 min
- 10
Garnish each bowl with chopped green onion, a sprinkle of sesame seeds, and a drizzle of chili oil, if desired. Serve immediately and instruct diners to mix all ingredients thoroughly before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mapo Tofu Udon (Minus the Mapo)
For the Dark Meat Sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons mirin
- 2 tablespoons black vinegar
- 2 tablespoons chili oil
- 2 tablespoons oyster sauce
- 2 tablespoons miso paste
- 2 tablespoons vegetable bouillon
- 4 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
For the Tofu Sauce
- 1 block silken tofu, soft
- salt, to taste
- 1 lemon, juiced
- 1 teaspoon miso paste
- 1 clove garlic
Other Ingredients
- 5 cloves garlic, minced
- 1 onion, diced
- 1 pound ground meat
- 4 servings udon noodles
- cooking oil, as needed
For Garnish (Optional)
- green onion, chopped
- sesame seeds
- chili oil
Instructions
- 1
Prepare the dark meat sauce: In a medium bowl, combine the light soy sauce, dark soy sauce, mirin, black vinegar, chili oil, oyster sauce, 2 tablespoons of miso paste, vegetable bouillon, maple syrup, garlic powder, and black pepper. Whisk thoroughly until all ingredients are well combined. Set aside.
⏱️ 5 min - 2
Prepare the tofu sauce: In a blender, combine the soft silken tofu, salt to taste, the juice from 1 lemon, 1 teaspoon of miso paste, and 1 clove of garlic. Blend until the mixture is completely smooth and creamy. Set aside.
⏱️ 5 min - 3
Mince the remaining 5 cloves of garlic and dice the entire onion.
⏱️ 3 min - 4
Cook the meat: Heat a large skillet or wok over medium-high heat and add a small amount of cooking oil. Add the ground meat and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess fat.
⏱️ 7 min - 5
Add the diced onion and minced garlic (5 cloves) to the cooked meat in the skillet. Sauté for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant.
⏱️ 5 min - 6
Gradually add the prepared dark meat sauce to the meat mixture. Start with about 4-6 tablespoons (2-3 large spoonfuls), stirring to combine. Taste the mixture and add more sauce gradually, if desired, keeping in mind that the sauce is salty. Simmer for 2-3 minutes to allow the flavors to meld.
⏱️ 3 min - 7
Cook the udon noodles: While the meat is simmering, bring a large pot of water to a rolling boil. Add the 4 servings of udon noodles and cook according to the package directions until al dente.
⏱️ 5 min•🌡️ 212 - 8
Drain the cooked udon noodles and divide them evenly among four serving bowls.
⏱️ 1 min - 9
Assemble the dish: Spoon the cooked meat mixture onto one side of the udon noodles in each bowl. Pour the blended tofu sauce onto the other side of the noodles.
⏱️ 2 min - 10
Garnish each bowl with chopped green onion, a sprinkle of sesame seeds, and a drizzle of chili oil, if desired. Serve immediately and instruct diners to mix all ingredients thoroughly before eating.
⏱️ 1 min