Mapo Tofu Udon Noodles (Print version)

Spicy Sichuan-style tofu served over thick Japanese udon noodles for a satisfying comfort meal.

# What you'll need:

→ Proteins

01 - 10.5 ounces soft tofu, cubed
02 - 7 ounces ground pork or plant-based mince

→ 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 or mushroom 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 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 suggestions:

01 -
  • The way chewy udon noodles catch that thick, spicy sauce makes every bite feel like a warm hug
  • You get restaurant-level depth of flavor in about the same time it takes to order delivery
  • The numbing Sichuan peppercorn buzz mixed with slippery noodles is the kind of comfort food that fixes bad days
02 -
  • The cornstarch slurry needs to be cold when you add it or it will clump up instead of dissolving smoothly into the sauce
  • Silken tofu is fragile, so use your spoon or spatula to fold rather than stir during the simmering stage
  • Don't skip toasting the peppercorns, that brief heat wakes up their essential oils and makes the whole dish sing
03 -
  • Set up all your ingredients before you start cooking, this dish moves fast once the heat is on
  • Use low-sodium broth so you can control the salt level, as doubanjiang and soy sauce both pack a salty punch

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