The Creamy Mapo Tofu Udon noodles have been taking the internet by storm, so we had to see for ourself if it was worth the hype! This creamy dish comes together with no cream, only a handful of ingredients, and is ready in minutes, and it can definitely be worth the hype if you follow a few tips and tricks. Read on to see how you can make this recipe fool-proof.
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If you have had Mapo Tofu before, you know it's a flavor explosion and typically is served with white rice. The combination of the soft tofu, savory meat, and silky firey sauce go so well with rice—it's called a rice thief in my family. You can simply eat bowls and bowls of rice with it and it's very easy to overeat.
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Having Mapo Tofu with noodles is unusual, but if you turn the tofu into a silky sauce, it can be a delightfully creamy yet light dish that is packed with protein. Turning the sauce into the right consistency can be a bit tricky, so here are a few tips and tricks:
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Tip #1: Use the right kind of tofu
Use medium firm tofu so you can control how much liquid you add to change the consistency. If you start with silken tofu, which has a high water content, it will be more difficult thicken it up. Plus, the firmer the tofu, the more protein you have in the sauce.
Tip #2: Season your tofu sauce
Most recipes call for just blending the tofu and relying on the pork topping to season the sauce. But you end up with a blander dish. Simply add a pinch of salt when you make the sauce.
Tip #3: Make the tofu thinner than you think
We recommend adding unsweetened soy milk to thin it out and blend. We recommend getting refrigerated unsweetened soy milk from your local Asian grocery store for the best flavor, instead of using the boxed stuff from the American store. The flavor and texture will be "fresher." For half a block of medium-form tofu, we recommend adding at least 1/4 cup of soy milk. You can always top off your noodles with a bit more soy milk to loosen it up later.
Tip #3: Use a high powered blender
To get the tofu completely smooth, use a high powered blender like a Vitamix. Only blend for 30-45 seconds to get it smooth.
Tip #4: Don't cook the sauce
To ensure the sauce doesn't break, you do not want to cook the sauce at all. The noodles and the pork topping will heat the sauce just enough. If you do want to heat the sauce and want your dish extra hot, you can add 1/8 tsp of xanthan gum as a stabilizer while blending.
Tip #5: Make the pork topping saucy
A lot of the videos on social media will show the pork topping cooked to a pretty dry consistency. This makes the overall dish somewhat dry. We recommend using a potato starch slurry to make a thick and glossy meat sauce. This will help it it to incorporate well into the tofu cream, and ensure the flavor disperses evenly. You can also add a chili oil on top to make it extra decadent.
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Now that you have the tips, onto the recipe! If you follow the tips, this recipe comes together super easily in about 30 minutes!
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Ingredients
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"Creamy" Tofu sauce:
- 1/2 a pack medium firm tofu
- 1/4 cup unsweetened soy milk
- pinch of salt
- 1/8 tsp xanthan gum (optional)
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Stir Fry Sauce:
- 3 tbsp of Taiwanese Thick Bean Paste
- 3 tbsp of Soy Sauce
- 1Â tbsp oyster sauce
- 1 tbps Taiwanese Michu, sake or Shaoxing Wine
- 1/2Â tsp salt
- 1Â tsp sweetener (e.g. allulose or monkfruit or honey)
- 1 tbsp of Pixian Doubanjiang
- 1 tbsp chili oil
- 1/3 cup chicken broth
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Stir Fry
- 1 tsp of ground Sichuan peppercorns (optional)
- 1 lbs of ground pork
- 2 shalltos, finely minced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 serrano Pepper, minced
- 2 green onions
- 2-3 tsp sesame oil, to taste
- 1 tsp of white pepper
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Slurry
- 2 tsp potato starch
- 1 tbsp water
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Noodles:
- 1 package KYUNU Just The Noodles
Instructions:
Prepare the sauce: Combine the tofu, soy milk and salt in a high powered blender. Blend for 30-45 seconds on the highest setting until smooth. If you want your tofu piping hot, add the xanthan gum and then blend for an additional 2-3 minutes.
Prepare the Pork Stir Fry Sauce:Â Combine the this bean paste, soy sauce, oyster sauce, Michu, salt, sweetener, doubanjiang, chicken stock, and chili oil and stir to combine.
Prepare the Aromatics
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- Mince 1 stalk of the green onion to use for garnish later
- cut 1 stalk of green onions into 1 inch pieces
- Finely mince the shallots
- Mince or grate the ginger
- Mince or grate the garlic
Prepare the stir fry:
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- In a large non-stick pan on medium heat, stir fry the shallots and 1 inch segments of green onions in a tablespoon of oil until golden brown on the edges and lightly caramelized. Add in minced garlic, serranos, and ground sichuan peppercorns and fry for 30 seconds. Add 1/3 of the stir fry sauce and combine. Continue stir frying for 30 seconds and then remove from the pan.
- Add a little more oil and the ground pork. Press down into a layer and leave it alone for about a minute or two until you get a good sear and caramelization.
- Flip the pork, and then break it up with a spatula or a potato masher until you get small crumbles. Continue stir frying until the crumbles are well caramelized.
- Add the sauteed aromatics back in, and 1/3 of the stir fry sauce. Stir to combine and stir fry for another minute until the sauce is mostly aborbed.
- Add the remaining 1/3 of the stir fry sauce. Combine the potato starch with 1 tbsp of water to make a slurry and pour into the pan. Stir to combine and cook until slightly thickened and glossy.
- Keep warm until ready to use.
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Prepare the noodles: Cook the noodles according to package directions, then drain well and coat the noodles in 2 tsp of sesame oil to prevent sticking.
Plate Up:Â Transfer noodles to your bowl. Pour tofu sauce over the noodles. Then top with a 1/4 cup of the pork sauce. Serve immediately and enjoy!
