Viral Creamy Mapo Tofu Udon
Viral Creamy Mapo Tofu Udon made with silken tofu sauce, minced pork and chewy udon noodles. Comforting, spicy and ready in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 servings frozen udon
- 2 green onions, chopped (garnish)l
- 200 g minced pork
- 1 tsp minced ginger
- 1/2 tsp minced garlic
- 2 tbsp doubanjiang (Chinese chilli bean paste)
- 1/2 tbsp Chinese black vinegar
- 2 tsp dark soy sauce
- 1 tsp Shaoxing cooking wine
- 1 tsp sugar
- 1/2 tbsp Sichuan peppercorn powder
- 300 g silken tofu
- 1 tbsp peanut butter
- 1/4 tsp salt
- 1/4 cup unsweetened soy milk
Instructions
- 1
Blend the silken tofu, peanut butter, salt and soy milk until smooth. Set aside.
- 2
Heat neutral oil in a wok or pan over high heat. Add the minced pork and stir-fry for 3–4 minutes until cooked and the pork liquid has evaporated.
- 3
Add ginger, garlic, doubanjiang, Chinese black vinegar, dark soy sauce, Shaoxing wine, sugar and Sichuan peppercorn powder. Stir-fry for another 2–3 minutes until fragrant and well combined.
- 4
Boil the frozen udon according to package instructions, then drain.
- 5
Add the udon to a serving bowl, top with the pork mixture, and pour over as much creamy tofu sauce as you like. Garnish with chopped green onions and enjoy!