ramyaramesh3007This viral creamy version of mapo tofu udon is incredibly delicious, satisfying and high in protein – all while being completely plant based and dairy free.
Mapo Tofu is a popular Chinese dish from Sichuan province & is traditionally made with minced meat, like beef. I first tried this dish at a Sichuan Restaurant and instantly fell in love. But this viral version consists of a stir fried version of minced meat – which is layered on top of thick, chewy udon topped with a creamy silken tofu sauce.
The best part about this recipe is that it’s so satisfying to eat even while being completely plant based – for the mince, I’ve used vegan pork mince (from MeatZero) but you can also use wholefood versions like tofu or tempeh. I personally prefer using either shitake mushrooms or textured vegetable protein for the best texture and taste sometimes as well. For a higher protein option, try using crumbled tempeh which gives this dish 22 grams of protein PER SERVING!
I find that grinding my sichuan peppercorns to a coarse texture gives the dish a fresh, sharp flavour. Using good quality peppercorns are super important!
Ingredients You Need
- Type of Tofu – soft, silken tofu is best for this dish.
- Plant-based Mince – I used vegan pork mince. You can also use a mix of textured vegetable protein and shitake mushrooms, tofu or tempeh.
- Sauce Base – hot broad bean paste is the crucial ingredient for the flavour.
- Spices – Ground sichuan peppercorns, minced ginger, and garlic for a strong flavour (hing if you don’t consume onions or garlic)
- Noodles – You can use fresh or frozen udon noodles.
Gluten free substitutions:Â Use gluten free chili paste or chili oil instead of hot bean paste / broad bean paste. Use tamari / coconut aminos / gluten free soy sauce instead of soy sauce. Use rice noodles or gluten free noodles instead of udon.
Allium free substitutions: Substitute 2 cloves of garlic for a pinch of hing (check if gluten free) and omit spring onions (substitute with chopped cilantro).
Creamy Mapo Tofu Udon
Ingredients
- 1 tbsp toasted sesame oil
- 2 cloves garlic
- 2 stalks green onion white and green parts separated
- 1.5 tbsp hot bean paste
- 220 g vegan pork mince or tofu or tempeh
- 1 tbsp shaoxing wine
- 1.5 tbsp light soy sauce
- 1 tbsp black vinegar
- 2 tsp dark soy sauce
- 1 tsp ground sichuan peppercorn
- 1 tsp 5-spice
- 300 g silken tofu
- 2 servings udon
Garnish
- spring onions
- chili oil
Instructions
- Bring a pot of water to a boil and cook udon according to package directions. Drain and set aside.
- Heat sesame oil in a large skillet or wok over medium heat. Add minced garlic and scallion whites. Stir until fragrant, add hot bean paste and stir fry briefly to release the oils.
- Add ground spices, soy sauce, shaoxing wine, black vinegar and stir well.
- Add vegan pork minced and cook until lightly browned, breaking it up as it cooks.
- Add a splash of water and keep frying until caramelized. Add dark soy sauce for color.
- Blend silken tofu into a thick sauce. Layer udon, silken tofu sauce and the vegan mince.
- Drizzle with chili oil and top with scallion greens.