Mapo Tofu Udon Noodles (Printable)

Spicy Sichuan flavors meet chewy udon in this comforting fusion bowl with silken tofu and aromatic sauce.

# 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.

# Expert Advice:

01 -
  • The way the thick udon noodles grab onto every drop of that spicy, aromatic sauce means no flavor gets left behind
  • You get that restaurant-quality numbing heat from Sichuan peppercorns without needing a wok or any fancy technique
  • Everything comes together in about 35 minutes, but tastes like something that simmered for hours
02 -
  • Don't skip toasting the Sichuan peppercorns in oil first, it's the difference between a dish that merely tastes spicy and one that has that authentic numbing sensation
  • Handle the tofu gently once it's in the pan, excessive stirring will break it apart and you'll end up with a texture that's more like scrambled eggs than silken cubes
  • The sauce will continue to thicken off the heat, so pull it a minute before you think it's perfect
03 -
  • If you can find it, using pork belly instead of ground pork adds these incredible pockets of rendered fat that make the sauce even more luxurious
  • The dish actually tastes better the next day, so don't hesitate to make a big batch and enjoy it for lunch the next afternoon

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