Silky Mapo Udon
This Silky Mapo Udon is a high-protein, plant-based take on the viral creamy mapo tofu, featuring two types of tofu for an incredibly easy, flavorful, and satisfying noodle dish!
Servings: 4
Equipment
- Medium Skillet
- Medium Pot
- High Speed Blender
Ingredients
- 2 tbsp Avocado Oil
- 8 cloves Garlic Minced
- 1 bunch Green Onions Finely sliced with the green and white parts separated
- 2 tbsp Doubanjiang
- 1½ tsp Sichuan Peppercorns Optional, adjust for taste
- 16 oz Extra-Firm Tofu Pressed and crumbled into bite-sized pieces
- 2 tbsp Soy Sauce or Tamari
- 2 tbsp Black Vinegar
- 2 tbsp Mirin Omit if you don't have
- 4 Servings Udon Noodles Use rice noodles if gluten-free
- 10 oz Silken Tofu
- 2 tbsp White Miso Paste
- 1 clove Garlic
- 2 tbsp Nutritional Yeast
- 1 tbsp Chili Oil
- ¼ cup Water Optional, to thin the sauce
- 2 tsp Toasted Sesame Seeds
Instructions
- Drain and press the block of extra-firm tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press. After your tofu is pressed, crumble it into bite-sized pieces.
- Place the medium skillet on medium-high heat. Once heated, add the oil to the skillet. Add in the garlic and white parts of the green onion. Cook until fragrant, about 30 to 60 seconds. Add the doubanjiang and stir for around 30 seconds, until it begins to caramelize. Next, add in Sichuan Peppercorns and cook for 30 seconds. Finally, add crumbled up tofu and mix thoroughly. Cooke for about 10 minutes or until the tofu starts to become golden brown.
- Next, add the soy sauce, black vinegar, and mirin to the pan and let it cook for about 60 seconds, then turn the heat off and set aside.
- Cook the udon noodles according to package instructions.
- While the noodles are cooking, add the silken tofu, garlic miso paste, chili oil, and nutritional yeast to a high-speed blender. Add up to ¼ cup of water, as needed, to thin the sauce to the desired consistency. Note, the sauce should be very thick, as it will thin once it is mixed with the hot udon noodles. Blend until it is a smooth sauce, stopping to scrape down the sides as needed.
- Once the noodles are done, add them to a bowl, then top with the silken tofu sauce and the mapo tofu. Top with the green part of the green onions and toasted sesame seeds, and enjoy!
- Storage Instructions: Store leftover Silky Mapo Udon in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken further upon chilling, but it will loosen when reheated.
- Reheating Instructions: Reheat gently in a saucepan over medium-low heat, adding a splash of vegetable broth or water to reach your desired consistency. Stir frequently to prevent sticking. You can also microwave individual portions for 1 to 2 minutes, stirring halfway through.