Creamy Mapo Tofu Udon
This viral creamy version of mapo tofu udon is incredibly delicious, satisfying and high in protein - all while being completely plant based and dairy free.
Servings: 2
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.