Japanese udon noodles absorb sauce 40% better than spaghetti due to their wheat gluten structure and alkaline water.
Viral not-Mapo Tofu Udon
Dive into a deliciously unique twist on a classic with our Viral not-Mapo Tofu Udon! This protein-packed delight combines silky tofu and chewy udon noodles, all tossed in a bold, savory sauce that will tantalize your taste buds. Whip it up in no time and impress your friends with this flavorful, easy-to-make dish!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Pinch of cayenne chilli pepperoptional
- 3 heaped tsp corn starch (15 ml)
- 4 cloves garlic, crushed or minced
- 1 thumb sized piece of fresh ginger, peeled and grated
- Juice of half a lemon
- 4 small spring onions, white and green parts finely chopped
🥩Meat & Seafood(2)
- 300g extra firm tofu (10.6 oz)
- 300g silken tofu (10.6 oz)
🫙Pantry Staples(5)
- ½ tbsp maple syrup (7.5 ml)
- 2 tbsp nutritional yeast (30 ml)
- 1 tbsp rice mirin (15 ml)
- ½ tbsp toasted sesame oil (7.5 ml)
- 400g cooked udon noodles (14.1 oz)
🧂Spices & Seasonings(4)
- coriander leaves, to serveoptional
- 1 tsp cumin (5 ml)
- 1 tsp smoked paprika (5 ml)
- 1 tsp sea salt (5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp gochujang paste (30 ml)
📦Other(3)
- Fresh chilli or chilli oil (optional), to serveoptional
- Sesame seeds, to serveoptional
- 2.5 tbsp tamari (37.5 ml)
👨🍳 Instructions
- 1
Start with the tofu, press the extra firm tofu firmly, wrapped in an absorbent kitchen towel or a clean tea towel, in 10 second bursts, until no more visible water comes out.
- 2
Prepare the sauce before you fry the tofu, so it’s ready to go. In a small mixing bowl, whisk the gochujang, tamari, rice mirin, toasted sesame oil and maple syrup together, until you have a thick, smooth sauce with no lumps.
- 3
In a mixing bowl, crumble the tofu into very small pieces, then add the cornstarch, smoked paprika, cumin, 1 tsp sea salt and a pinch of cayenne chilli pepper. Stir to combine, then heat a dash of neutral oil in a non-stick pan and fry the tofu on a medium/high heat for 8-9 minutes, stirring regularly, until it begins to crisp up.
- 4
Make a well or hole in the centre of the pan, heat a dash more oil and add the chopped white parts of the spring onion, ¾ of the garlic and the grated fresh ginger. Fry until fragrant, then pour over the sauce, combine well and turn the heat off.
- 5
To make the silken tofu sauce, add the silken tofu to a blender with the nutritional yeast, the remaining crushed garlic clove and the juice of half a lemon. Blend until very smooth.
💡 Pro Tips
- ✓Press tofu at 10-second intervals rather than continuously to prevent over-compression, which can make tofu rubbery by breaking down its delicate protein structure.technique10-second intervals
- ✓Whisk gochujang sauce ingredients in order of viscosity (gochujang first, then liquids) to prevent lumps, as the fermented paste needs gradual thinning to maintain smooth emulsion.technique
- ✓Coat crumbled tofu with cornstarch at 8-10% ratio by weight to create maximum surface area for Maillard browning while preventing mushiness.ingredient8-10% ratio
- ✓Fry tofu at medium-high heat (325-350°F) for 8-9 minutes because lower temps won't dehydrate surface moisture needed for crisping, while higher temps burn cornstarch coating.timing325-350°F, 8-9 minutes
- ✓Create a 'well' in the pan center to concentrate aromatics in the hottest zone, allowing garlic and ginger to bloom properly at 285°F+ without burning the tofu.technique285°F+
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Japanese udon noodles absorb sauce 40% better than spaghetti due to their wheat gluten structure and alkaline water.
Viral not-Mapo Tofu Udon
Dive into a deliciously unique twist on a classic with our Viral not-Mapo Tofu Udon! This protein-packed delight combines silky tofu and chewy udon noodles, all tossed in a bold, savory sauce that will tantalize your taste buds. Whip it up in no time and impress your friends with this flavorful, easy-to-make dish!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Pinch of cayenne chilli pepperoptional
- 3 heaped tsp corn starch (15 ml)
- 4 cloves garlic, crushed or minced
- 1 thumb sized piece of fresh ginger, peeled and grated
- Juice of half a lemon
- 4 small spring onions, white and green parts finely chopped
🥩Meat & Seafood(2)
- 300g extra firm tofu (10.6 oz)
- 300g silken tofu (10.6 oz)
🫙Pantry Staples(5)
- ½ tbsp maple syrup (7.5 ml)
- 2 tbsp nutritional yeast (30 ml)
- 1 tbsp rice mirin (15 ml)
- ½ tbsp toasted sesame oil (7.5 ml)
- 400g cooked udon noodles (14.1 oz)
🧂Spices & Seasonings(4)
- coriander leaves, to serveoptional
- 1 tsp cumin (5 ml)
- 1 tsp smoked paprika (5 ml)
- 1 tsp sea salt (5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp gochujang paste (30 ml)
📦Other(3)
- Fresh chilli or chilli oil (optional), to serveoptional
- Sesame seeds, to serveoptional
- 2.5 tbsp tamari (37.5 ml)
👨🍳 Instructions
- 1
Start with the tofu, press the extra firm tofu firmly, wrapped in an absorbent kitchen towel or a clean tea towel, in 10 second bursts, until no more visible water comes out.
- 2
Prepare the sauce before you fry the tofu, so it’s ready to go. In a small mixing bowl, whisk the gochujang, tamari, rice mirin, toasted sesame oil and maple syrup together, until you have a thick, smooth sauce with no lumps.
- 3
In a mixing bowl, crumble the tofu into very small pieces, then add the cornstarch, smoked paprika, cumin, 1 tsp sea salt and a pinch of cayenne chilli pepper. Stir to combine, then heat a dash of neutral oil in a non-stick pan and fry the tofu on a medium/high heat for 8-9 minutes, stirring regularly, until it begins to crisp up.
- 4
Make a well or hole in the centre of the pan, heat a dash more oil and add the chopped white parts of the spring onion, ¾ of the garlic and the grated fresh ginger. Fry until fragrant, then pour over the sauce, combine well and turn the heat off.
- 5
To make the silken tofu sauce, add the silken tofu to a blender with the nutritional yeast, the remaining crushed garlic clove and the juice of half a lemon. Blend until very smooth.
💡 Pro Tips
- ✓Press tofu at 10-second intervals rather than continuously to prevent over-compression, which can make tofu rubbery by breaking down its delicate protein structure.technique10-second intervals
- ✓Whisk gochujang sauce ingredients in order of viscosity (gochujang first, then liquids) to prevent lumps, as the fermented paste needs gradual thinning to maintain smooth emulsion.technique
- ✓Coat crumbled tofu with cornstarch at 8-10% ratio by weight to create maximum surface area for Maillard browning while preventing mushiness.ingredient8-10% ratio
- ✓Fry tofu at medium-high heat (325-350°F) for 8-9 minutes because lower temps won't dehydrate surface moisture needed for crisping, while higher temps burn cornstarch coating.timing325-350°F, 8-9 minutes
- ✓Create a 'well' in the pan center to concentrate aromatics in the hottest zone, allowing garlic and ginger to bloom properly at 285°F+ without burning the tofu.technique285°F+