Mapo Tofu Udon Noodles (Print View)
Bold Sichuan spices meet chewy Japanese udon in this comforting fusion dish.
# Ingredient List:
→ Proteins
01 - 10.5 oz soft tofu, cubed
02 - 7 oz ground pork (or plant-based mince for vegetarian version)
→ Noodles
03 - 14 oz fresh udon noodles
→ Vegetables & Aromatics
04 - 2 tbsp vegetable oil
05 - 3 cloves garlic, minced
06 - 1 tbsp fresh ginger, minced
07 - 2 spring onions, sliced (separate white and green parts)
08 - 1 tbsp Sichuan peppercorns, lightly crushed
→ Sauces & Seasonings
09 - 2 tbsp doubanjiang (fermented chili bean paste)
10 - 1 tbsp soy sauce
11 - 1 tbsp oyster sauce (or mushroom sauce for vegetarian)
12 - 1 tbsp Shaoxing wine (or dry sherry)
13 - 1 tsp sugar
14 - 1 cup low-sodium chicken or vegetable broth
→ Thickener
15 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Garnish
16 - Chopped green onions (reserved greens)
17 - Toasted sesame seeds
18 - Chili oil (optional)
# How to Make:
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.
# Expert Advice:
01 -
- The way the silky tofu absorbs that fiery red sauce is absolutely magical
- Udon noodles are the perfect vehicle they stand up to the bold flavors unlike thinner noodles
- It comes together in 35 minutes but tastes like you labored over it for hours
02 -
- Don't skip toasting the Sichuan peppercorns first. This small step releases their essential oils and completely changes the final flavor profile.
- Let the doubanjiang cook in the oil for a full minute. The raw paste tastes sharp and unpleasant. Cooking it mellows the harshness and deepens the complexity.
03 -
- Cold tofu is easier to cube cleanly than room temperature. I actually pop mine in the fridge for 15 minutes before cutting.
- The sauce will thicken slightly as it sits off the heat. If it gets too thick, a splash of broth brings it back to life.