Mapo Tofu Udon Noodles (Printer-friendly)

Spicy Sichuan-style tofu served over thick, chewy Japanese udon noodles creates a satisfying fusion meal ready in 35 minutes.

# What You'll Need:

→ Proteins

01 - 10.5 oz soft tofu, cubed
02 - 7 oz ground pork

→ 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
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 Prepare:

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 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 chewy udon noodles soak up all that spicy, numbing sauce in a way that feels completely luxurious
  • It comes together in about 35 minutes but tastes like something youd order at a specialty restaurant
  • You can easily adjust the heat level and make it vegetarian without losing any of the soulwarming comfort
02 -
  • Dont skip toasting the Sichuan peppercorns first, that brief step unlocks their signature numbing quality that makes this dish so special
  • Handle the tofu gently when cubing and adding it to the pan, it may look fragile but it will hold together if youre careful
  • The sauce will continue thickening slightly off the heat, so remove it from the stove when it looks a little thinner than you want
03 -
  • Let your doubanjiang bloom in the hot oil before adding other liquids, this technique is what restaurant cooks do to maximize flavor
  • Room temperature tofu cubes hold their shape better than cold ones when they hit the sauce, so take it out of the fridge early

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