Creamy Mapo Tofu Udon
Silky tofu sauce with mapo seasoned meat over udon noodles is a truly genius idea.
Foto: I Am a Food Blog — Stephanie
Ingredients
- 2 tsp neutral oil
- 2 cloves garlic (minced)
- 1 g reen onion (thinly sliced)
- 1 tbsp doubanjiang (spicy bean paste)
- 1/2 lb ground pork
- 2 tsp Shaoxing wine (optional)
- 2 tsp black vinegar (optional)
- 1/4 tsp sichuan peppercorns (ground, optional)
- 14 oz silken tofu ((1 package))
- 2 bricks frozen udon (sanuki preferred)
Steps
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Take the tofu out of the fridge and set aside. Fill a large pot of water and bring it to a boil.
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In a frying pan, heat up 2 tsp of oil over medium heat. Add the minced garlic and sliced green onions and fry slightly, while stirring, until soft, about 1 minute.
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Add the doubanjiang and continue to fry, stirring, until the doubanjiang oils start to render.
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Add the pork to the pan and season with salt and pepper. Cook the pork, breaking it up and cooking it throughly. Add the Shaoxing wine and black vinegar, if using. If not, add a splash of (1 tbsp) water to the pan to deglaze. Remove the pork from the heat and set aside.
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Add the tofu to a blender with a pinch of salt and blend until completely smooth then set aside.
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Add the frozen bricks of udon to the boiling water and heat through, according to the package directions. When hot, drain well, and divide into two bowls, then evenly divide the spicy pork between the two bowls.
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Top with the creamy tofu sauce. Finish with sliced green onions if desired, mix well and enjoy hot!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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