Creamy Mapo Tofu Udon

Method7 steps · about 20 min

1. 1

   Step 1: Use ready-to-eat silken tofu (300–350 g) as directed by its pack. Blend the whole 300–350 g block with the measured 2–3 tbsp peanut butter, 1 tsp sesame oil, 1 tsp white miso, ½ tsp soy sauce, ½ tsp rice vinegar and the separate 1 pinch tofu-cream MSG until smooth. Keep this sauce ready for immediate assembly; refrigerate it if there is a delay.

   Uses 300–350 g silken tofu (one block) · 2-3 tbsp peanut butter · 1 tsp sesame oil · 1 tsp white miso paste · 0.5 tsp soy sauce · 0.5 tsp rice vinegar · 1 pinch MSG for the tofu cream

   
2. 2

   Step 2: Wash the 2–3 scallions, separate and chop their white parts, and hold their green parts for garnish. Peel and mince all 4 garlic cloves. Heat a little neutral oil in a wok or large skillet over medium heat and stir-fry the whites and garlic until fragrant.

   Uses White parts of the same 2–3 scallions; hold greens · 4 garlic cloves, minced · Neutral frying oil, as needed

3. 3

   Step 3: Stir all 1½ tbsp doubanjiang into the earlier fried scallion-and-garlic base for about 30 seconds. Then add all 500 g ground pork and break it into small pieces, stirring until it browns and most moisture evaporates. Cook the ground pork through to at least 71°C (160°F); continue as needed for the actual pan and batch.

   Bloom doubanjiang — before adding pork · 1 minUses All earlier fried aromatics · 1½ tbsp doubanjiang · 500 g ground pork

   
4. 4

   Step 4: Stir the measured 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, ½ tbsp chili crisp, 1 tsp black vinegar, 1 tsp sugar and the separate 1 pinch pork-sauce MSG into the earlier fully cooked pork mixture. Cook for 4–5 minutes, stirring until slightly thickened and glossy. Keep the finished pork sauce hot for assembly.

   Cook seasoned pork sauce · 5 minUses All earlier fully cooked pork mixture · 1 tbsp oyster sauce · 1 tbsp Shaoxing wine · 0.5 tbsp chili crisp · 1 tsp black vinegar · 1 tsp sugar · Separate 1 pinch pork-sauce MSG

   
5. 5

   Step 5: Bring the required noodle cooking water to a boil. Cook the whole 200 g fresh or dried udon (200 g) supply according to that actual packet, then drain. Have both earlier sauces ready so the cooked noodles can be assembled immediately.

   Uses 200 g udon, fresh or dried · Noodle cooking water, as required by the actual packet

   
6. 6

   Step 6: Divide all the cooked udon into 3 serving bowls. Divide the entire earlier hot cooked pork sauce over them, then divide the complete blended tofu cream among the bowls.

   Uses All earlier cooked drained udon · All earlier finished hot pork sauce · All earlier complete blended tofu cream

   
7. 7

   Step 7: Chop and add the reserved green parts of the same scallions. If desired, wash and slice the optional cucumber and drizzle optional chili oil over the bowls. Mix each bowl of noodles, pork sauce and tofu cream before eating and serve immediately.

   Uses All earlier assembled udon bowls · Reserved greens from the same earlier scallions · Optional cucumber, washed and sliced · Optional chili-oil drizzle