Mapo Tofu Udon Noodles (Printable Version)
Spicy Sichuan tofu with chewy udon noodles, aromatic garlic, ginger, and savory seasonings.
# What You Need:
→ Proteins
01 - 10.5 oz soft tofu, cubed
02 - 7 oz ground pork (substitute with plant-based mince for vegetarian version)
→ Noodles
03 - 14 oz fresh udon noodles
→ Vegetables & Aromatics
04 - 2 tablespoons vegetable oil
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, minced
07 - 2 spring onions, sliced (separate white and green parts)
08 - 1 tablespoon Sichuan peppercorns, lightly crushed
→ Sauces & Seasonings
09 - 2 tablespoons doubanjiang (fermented chili bean paste)
10 - 1 tablespoon soy sauce
11 - 1 tablespoon oyster sauce (or mushroom sauce for vegetarian)
12 - 1 tablespoon Shaoxing wine (or dry sherry)
13 - 1 teaspoon sugar
14 - 1 cup low-sodium chicken or vegetable broth
→ Thickener
15 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Garnish
16 - Chopped green onions (reserved greens)
17 - Toasted sesame seeds
18 - Chili oil (optional)
# How To Make It:
01 - Prepare all ingredients and set a large pot of water to boil for the udon noodles.
02 - Heat oil in a large skillet or wok over medium heat. Add Sichuan peppercorns and toast 30 seconds until fragrant. Remove and discard the peppercorns (or leave for extra heat).
03 - Add garlic, ginger, and the whites of the spring onions. Sauté 1 minute until aromatic.
04 - Increase heat to medium-high. Add ground pork (or plant-based mince) and cook until browned, breaking it into small pieces.
05 - Stir in doubanjiang, cooking for 1-2 minutes until oil is red and fragrant.
06 - Pour in soy sauce, oyster sauce, Shaoxing wine, and sugar. Mix well.
07 - Gently add tofu cubes and broth. Simmer 5 minutes, spooning sauce over tofu occasionally.
08 - Stir in the cornstarch slurry. Simmer another 2-3 minutes until sauce thickens.
09 - While the mapo tofu simmers, cook udon noodles according to package instructions. Drain and divide among serving bowls.
10 - Spoon generous amounts of mapo tofu over noodles. Garnish with green onions, toasted sesame seeds, and chili oil if desired. Serve hot.
# Helpful Hints:
01 -
- The chewy udon noodles soak up that spicy, numbing sauce in a way rice never could
- Ready in 35 minutes but tastes like something from a specialized fusion restaurant
02 -
- The Sichuan peppercorns can be left in after toasting if you want extra heat, just warn your diners before they bite down on one
- Letting the doubanjiang cook in oil is crucial, it releases flavor compounds that raw paste simply cannot deliver
03 -
- Dont rush the doubanjiang step, those extra minutes of cooking in oil transform the entire dish
- Cube your tofu slightly larger than you think you should, it shrinks a bit during simmering and you want substantial pieces