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Creamy Mapo Tofu Udon Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 2 servings

Description

This Creamy Mapo Tofu Udon is a flavorful and comforting dish that blends the spicy, savory elements of traditional Sichuan Mapo Tofu with the creamy texture of blended silken tofu, paired perfectly with chewy frozen udon noodles. Ready in just 15 minutes, it combines ground pork, spicy doubanjiang, and a hint of Sichuan peppercorns for an unforgettable meal that’s both rich and satisfying.

Ingredients

For the Sauce and Toppings

  • 2 tsp neutral oil
  • 2 cloves garlic, minced
  • 1 green onion, thinly sliced
  • 1 tbsp doubanjiang (spicy bean paste)
  • 2 tsp Shaoxing wine (optional)
  • 2 tsp black vinegar (optional)
  • 1/4 tsp Sichuan peppercorns, ground (optional)
  • Salt and pepper, to taste

Main Ingredients

  • 1/2 lb ground pork
  • 14 oz silken tofu (1 package)
  • 2 bricks frozen udon noodles (Sanuki preferred)

Instructions

  1. Prepare Ingredients: Remove the silken tofu from the refrigerator and let it come to room temperature while you bring a large pot of water to a boil for the noodles.
  2. Sauté Aromatics: Heat 2 tsp of neutral oil in a frying pan over medium heat. Add minced garlic and thinly sliced green onions, sautéing gently until they soften and become fragrant, about 1 minute.
  3. Cook the Spicy Paste: Stir in the doubanjiang (spicy bean paste) and continue frying, stirring constantly, until the oil starts to release from the paste, enhancing the flavor.
  4. Add and Cook Pork: Add the ground pork to the pan, season with salt and pepper, and cook, breaking the meat into small pieces until it’s thoroughly cooked. Pour in the Shaoxing wine and black vinegar if using, or add a splash of water to deglaze the pan. Remove from heat and set aside the cooked pork mixture.
  5. Blend Tofu: In a blender, combine the silken tofu with a pinch of salt and blend until completely smooth and creamy. Set aside the tofu sauce.
  6. Cook Udon Noodles: Place the frozen udon noodles into the boiling water and cook according to package instructions until heated through. Drain well once cooked.
  7. Assemble the Dish: Divide the cooked udon evenly into two serving bowls. Top each with half of the spicy pork mixture. Then spoon the creamy blended tofu sauce over the pork. Optionally, garnish with extra sliced green onions for freshness.
  8. Serve and Enjoy: Mix well before eating to combine all the flavors and enjoy the warm, creamy, spicy udon noodles immediately.

Notes

  • Shaoxing wine and black vinegar are optional but add authentic depth and brightness to the dish.
  • Be gentle when blending silken tofu to maintain its smooth texture without overheating.
  • Sichuan peppercorns add a characteristic numbing spice but can be omitted if preferred milder.
  • Use Sanuki-style udon if possible for the best chewy texture.
  • This dish is best served immediately to enjoy the contrast of creamy sauce and spicy pork.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Sichuan, Japanese Fusion

Find it online: https://saraflavors.com/creamy-mapo-tofu-udon-recipe/