Mapo Tofu Udon Noodles (Printable Version)
Spicy Sichuan-inspired udon with soft tofu and aromatic sauce
# Ingredient List:
→ Proteins
01 - 10.5 ounces soft tofu, cubed
02 - 7 ounces ground pork
→ Noodles
03 - 14 ounces 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
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:
01 - Prepare all ingredients. 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 for 30 seconds until fragrant. Remove and discard peppercorns (or leave for extra heat).
03 - Add garlic, ginger, and the whites of the spring onions to the skillet. Sauté for 1 minute until aromatic.
04 - Increase heat to medium-high. Add ground pork 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 to combine.
07 - Gently add tofu cubes and broth. Simmer for 5 minutes, spooning sauce over tofu occasionally.
08 - Stir in the cornstarch slurry. Simmer for 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 Tips:
01 -
- The numbing Sichuan peppercorns create this incredible sensation that makes every bite exciting
- Udon noodles are the perfect vehicle for soaking up all that spicy sauce without getting lost
- It comes together in 35 minutes but tastes like something that simmered all day
02 -
- Doubanjiang varies wildly between brands, start with less and taste before adding more
- Sichuan peppercorns lose their potency quickly, buy small amounts and keep them in the freezer
03 -
- Pat your tofu cubes dry with paper towels before adding them to the sauce, this prevents splattering and helps them hold their shape
- Let the mapo tofu rest for 5 minutes off heat before serving, the sauce thickens beautifully and the flavors settle