Mapo Tofu Udon Noodles (Printable)

Spicy tofu and pork over thick udon noodles in a rich Sichuan sauce

# What You'll 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 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 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.

# Expert Tips:

01 -
  • The chewy udon noodles soak up every drop of that spicy, aromatic sauce in a way rice never could
  • You get that restaurant quality Sichuan flavor with the comfort of a hot noodle bowl in under 40 minutes
02 -
  • Cornstarch slurry must be added gradually while stirring constantly to prevent clumping in your sauce
  • Soft tofu breaks easily, so fold it in gently and avoid vigorous stirring once it hits the pan
03 -
  • Use low sodium broth and taste your sauce before adding salt since doubanjiang and soy sauce are already salty
  • Let your tofu drain on paper towels for 15 minutes before cubing to prevent excess water from thinning your sauce

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