Creamy Mapo Tofu Udon Noodle Recipe (Spicy Sichuan-Inspired)
Creamy mapo tofu udon noodles inspired by Sichuan flavours: spicy, savoury, and protein-packed noodles made with silky tofu for a rich, dairy-free cream sauce. A must try food trend!
Ingredients
- 2 blocks udon noodles
- 235 g beef or pork minced
- 1 tbsp doubanjiang
- 1/2 tbsp black vinegar
- 1/2 tbsp chilli oil
- 1/2 cup mushrooms chopped
- 2 stalks green onion chopped
- 3 cloves garlic minced
Sauce
- 300 g silken tofu
- 1 tbsp peanut butter
Instructions
Udon
- Drop your udon noodles into boiling water and let them cook for about 3 minutes. I usually use frozen pre-cooked udon because it’s quicker. You’re essentially just heating them through. You can also follow the instructions on the packaging.
Protein
- In a pan over medium-high heat, add about 1 tbsp of neutral oil and sauté the green onions and garlic.
- Pour in the doubanjiang and cook it until it slightly sticks to the pan - similar to how you would cook tomato paste. This helps to add more flavour and bloom the doubanjiang.
- Add in your minced beef or pork and mix well. Cook for about 10 minutes, stirring occasionally.
- Pour in the remaining ingredients - mushrooms, black vinegar, and chili oil - and mix well.
Tofu Sauce
- In a blender, add the tofu and peanut butter and blend until silky smooth. You can add salt and pepper, but make sure to taste your ground meat first, as it’s already very flavourful.