Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Mapo Tofu Udon
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1169
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 58 g
- Cholesterol
- 247 mg
- Sodium
- 1287 mg
This dish of silky tofu sauce and spicy ground pork over chewy udon is a mashup of Japanese noodles with the flavors of Sichuan’s classic mapo tofu. The smooth nondairy sauce luxuriously coats the udon, and meat spiced with ginger, garlic, fermented bean paste and chili crisp adds a perfect counterpoint. You might have seen recipes for creamy mapo tofu udon trending across social media, and while its exact origins are unclear, its appeal is undeniable: the rich, spicy and deeply savory flavors and comforting textures make it a must-try. In our version, a garnish of cilantro leaves and crisp cucumber strips bring welcome freshness to the bowl.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1169
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 140 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 58 g
- Cholesterol
- 247 mg
- Sodium
- 1287 mg
Ingredients
Tofu Sauce:
Pork:
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Directions
- Bring a large pot of water to a boil for the noodles.
- Meanwhile, for the tofu sauce: Combine the tofu, peanut butter, vinegar, miso, soy sauce, sugar and 1/2 teaspoon salt in a blender. Blend until very smooth and creamy, stopping and scraping the sides of the carafe as needed. Taste and season with more salt if desired. Set aside.
- For the pork: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger and sliced scallion whites. Stir briefly to sizzle the mixture in the oil, less than 30 seconds, then add the pork. Cook the pork, breaking it up into small crumbles with a wooden spoon, until browned, about 5 minutes. Reduce the heat to medium and add the chili bean paste and sugar. Stir until combined and the bean paste darkens slightly, 2 to 3 minutes. Add the water and scrape the bottom of the pan to loosen any browned bits. When the water has mostly evaporated, about 2 minutes, stir in the chili crisp. Keep warm over low heat.
- Boil the udon according to package directions. Drain well and divide into 4 large bowls. For each bowl of noodles, cover half the bowl with the tofu sauce and the other half with the pork. Top with cilantro, cucumber and the reserved scallion greens. Serve with more vinegar and chili crisp on the side.
