Creamy mapo tofu udon

Creamy mapo tofu udon

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Emre Kesici

Emre Kesici

Food Editor at Kitchen Stories

"My social feed is full of this absolute eye catcher creamy mapo tofu udon recipe and it’s definitely one of those viral recipes that are surprisingly easy to make with the highest reward in return. It comes together in only 20 minutes too! Take one look and you’ll see the name “Creamy mapo tofu udon” is well deserved: The silken tofu base covers these udon noodles in its smooth embrace and it is also beyond easy to make. Simple blender treatment for the tofu and it is ready to match flavors with the “mapo” fried ground meat. I chose beef in this recipe but feel free to substitute it with ground pork, ground chicken, or any vegan alternative you like. The chili bean paste will work its flavors in regardless. Doubanjiang is the common paste the food influencers used but I went for gochujang this time, though you can definitely go for whichever one you have. This high protein creamy mapo udon went viral for any weeknight dinner, quick lunch, or date night meal you need, use it wisely!"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
400 g
silken tofu
400 g
udon noodles
2 cloves
garlic
2 sprigs
scallions
1½ tbsp
gochujang
400 g
ground beef
1 tbsp
miso paste
1 tbsp
soy sauce
salt
vegetable oil (for frying)
spicy chili crisp (for garnish)

Utensils

cutting board, knife, frying pan, spatula, pot, tongs, liquid measuring cup, immersion blender, blender (optional)

Nutrition per serving

Cal885
Fat40 g
Protein53 g
Carb81 g

  • Step 1/3

    Peel and chop garlic finely. Cut scallions into fine rings and set some green parts aside for garnish. Heat oil in a pan and fry garlic and scallions until translucent. Then, add chili bean paste and fry for approx. 2 min more. Add ground beef and continue frying until thoroughly cooked for approx. 8 min. Deglaze with soy sauce and set aside.
    • 2 cloves garlic
    • 2 sprigs scallions
    • 1½ tbsp gochujang
    • 400 g ground beef
    • 1 tbsp soy sauce
    • vegetable oil (for frying)
    • cutting board
    • knife
    • frying pan
    • spatula

    Peel and chop garlic finely. Cut scallions into fine rings and set some green parts aside for garnish. Heat oil in a pan and fry garlic and scallions until translucent. Then, add chili bean paste and fry for approx. 2 min more. Add ground beef and continue frying until thoroughly cooked for approx. 8 min. Deglaze with soy sauce and set aside.

  • Step 2/3

    Boil water in a pot and cook udon noodles according to package instructions. Meanwhile, place silken tofu in a container, add a pinch of salt and miso. Then, blend until creamy.
    • 400 g udon noodles
    • 400 g silken tofu
    • 1 tbsp miso paste
    • salt
    • pot
    • tongs
    • liquid measuring cup
    • immersion blender
    • blender (optional)

    Boil water in a pot and cook udon noodles according to package instructions. Meanwhile, place silken tofu in a container, add a pinch of salt and miso. Then, blend until creamy.

  • Step 3/3

    Once udon noodles are done, assemble the mapo tofu udon plate. Place udon noodles on a plate, pour creamy tofu over it and add spicy ground beef mix on top. Garnish with scallion rings and chili crisp before serving.
    • spicy chili crisp (for garnish)

    Once udon noodles are done, assemble the mapo tofu udon plate. Place udon noodles on a plate, pour creamy tofu over it and add spicy ground beef mix on top. Garnish with scallion rings and chili crisp before serving.

  • Enjoy your meal!

    Creamy mapo tofu udon

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