Mapo tofu was invented in 1862 by a pockmarked Chengdu grandmother who accidentally spilled Sichuan peppercorns into her tofu.
Mapo Tofu Udon
Get ready to indulge in a bowl of deliciousness with our Mapo Tofu Udon! This dish features chewy udon noodles smothered in a rich, spicy sauce, perfectly complemented by protein-packed tofu and aromatic garlic. It's a cozy, flavor-packed meal that will have you coming back for seconds!
Prep
15
min
Cook
30
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1-2 gousses d’ail
- 1 morceau de gingembre
- Cebette
🥩Meat & Seafood(2)
- 1 steak haché 5%
- 1 bloc de tofu soyeux
🫙Pantry Staples(3)
- 4 cac de vinaigre de riz (20 ml)
- Huile pimentée (huile + paprika fumé + chilli flakes)optional
- 1 sachets de nouilles udon
🍯Sauces & Condiments(5)
- 2 cac de sauce nuoc man (10 ml)
- 1 cac de gochujang (5 ml)
- 1 cas de pâte Miso (15 ml)
- 2 cac de sauce huître (10 ml)
- 4 cac de sauce soja (20 ml)
📦Other(1)
- Grines de sésameoptional
👨🍳 Instructions
- 1
Blend the silken tofu with the miso paste.
- 2
Chop garlic, ginger, and scallion.
- 3
Sauté the beef and coat it with the sauce.
- 4
Cook the noodles according to package instructions.
- 5
Serve in a bowl with noodles, beef, sauce, scallion, some sesame seeds, and a bit of spicy oil for the brave!
💡 Pro Tips
- ✓Blanch silken tofu in 1% salt water for 2-3 minutes before adding to prevent it from breaking apart, as the salt strengthens protein structure without affecting flavor.technique1% salt water, 2-3 minutes
- ✓Cook udon noodles for 30 seconds less than package time since they'll continue cooking when combined with hot sauce, preventing mushy texture from overcooking.timing30 seconds less
- ✓Heat your wok or pan to 400-450°F before adding beef to achieve proper Maillard browning and prevent steaming, which dilutes the mapo sauce.equipment400-450°F
- ✓Use a 3:1 ratio of garlic to ginger when mincing to balance the pungent allicin compounds with warming gingerols for authentic Sichuan flavor profile.ingredient3:1 ratio
- ✓Reserve 1/4 cup starchy pasta water before draining udon to help emulsify the miso-tofu mixture with the beef juices for silky sauce consistency.technique1/4 cup pasta water
Share this recipe
Prep
15
min
Cook
30
min
Serves
1
people
Level
intermediate
Share this recipe
Mapo tofu was invented in 1862 by a pockmarked Chengdu grandmother who accidentally spilled Sichuan peppercorns into her tofu.
Mapo Tofu Udon
Get ready to indulge in a bowl of deliciousness with our Mapo Tofu Udon! This dish features chewy udon noodles smothered in a rich, spicy sauce, perfectly complemented by protein-packed tofu and aromatic garlic. It's a cozy, flavor-packed meal that will have you coming back for seconds!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1-2 gousses d’ail
- 1 morceau de gingembre
- Cebette
🥩Meat & Seafood(2)
- 1 steak haché 5%
- 1 bloc de tofu soyeux
🫙Pantry Staples(3)
- 4 cac de vinaigre de riz (20 ml)
- Huile pimentée (huile + paprika fumé + chilli flakes)optional
- 1 sachets de nouilles udon
🍯Sauces & Condiments(5)
- 2 cac de sauce nuoc man (10 ml)
- 1 cac de gochujang (5 ml)
- 1 cas de pâte Miso (15 ml)
- 2 cac de sauce huître (10 ml)
- 4 cac de sauce soja (20 ml)
📦Other(1)
- Grines de sésameoptional
👨🍳 Instructions
- 1
Blend the silken tofu with the miso paste.
- 2
Chop garlic, ginger, and scallion.
- 3
Sauté the beef and coat it with the sauce.
- 4
Cook the noodles according to package instructions.
- 5
Serve in a bowl with noodles, beef, sauce, scallion, some sesame seeds, and a bit of spicy oil for the brave!
💡 Pro Tips
- ✓Blanch silken tofu in 1% salt water for 2-3 minutes before adding to prevent it from breaking apart, as the salt strengthens protein structure without affecting flavor.technique1% salt water, 2-3 minutes
- ✓Cook udon noodles for 30 seconds less than package time since they'll continue cooking when combined with hot sauce, preventing mushy texture from overcooking.timing30 seconds less
- ✓Heat your wok or pan to 400-450°F before adding beef to achieve proper Maillard browning and prevent steaming, which dilutes the mapo sauce.equipment400-450°F
- ✓Use a 3:1 ratio of garlic to ginger when mincing to balance the pungent allicin compounds with warming gingerols for authentic Sichuan flavor profile.ingredient3:1 ratio
- ✓Reserve 1/4 cup starchy pasta water before draining udon to help emulsify the miso-tofu mixture with the beef juices for silky sauce consistency.technique1/4 cup pasta water