Description
Mapo tofu udon combines the bold, spicy flavors of Sichuan-style mapo tofu with the chewy comfort of Japanese udon noodles for a rich, satisfying fusion dish.
Ingredients
Units
Scale
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 lb ground pork (substitute for any ground meat)
- 16 oz. silken tofu
- 1/2 cup chopped green onions
- 2-3 servings udon noodles
- Toasted sesame seeds for garnishing (optional)
- 2 tablespoons doubanjiang (chili bean paste)
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 cup chicken, beef, or bone broth
- 1 teaspoon toasted sesame oil
- 1/2 tablespoon Szechuan peppercorns
- 1/2 tablespoon sugar
- 1 teaspoon cornstarch slurry
- 3 tablespoons chili crisp or chili oil (adjust to desired spice preference)
Instructions
- Heat some cooking oil in a large pan over medium-high heat. Add the garlic and ginger and sauté for about 1 minute, until fragrant.
- Stir in the ground pork and cook until browned, about 3-5 minutes.
- To the pan, add all the sauce ingredients and mix to ensure the meat is fully coated.
- Dice the tofu into large 1 inch cubes. Gently add the diced tofu to the pan and fold it into the sauce, being careful not to break the tofu. Stir in the green onions.
- Serve the mapo tofu over udon noodles, making sure to add sufficient broth and finish with a sprinkle of toasted sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2-3