Creamy Mapo Tofu Udon Noodles

About This Recipe

Creamy, packed with bold and spicy Sichuan flavors, and this dish involves NOODLES! I’m absolutely in love with this Creamy Mapo Tofu Udon Noodles!

I came across this viral TikTok recipe on Instagram and had to try it. It mashes up the classic Sichuan dish, mapo tofu, with chewy and slippery udon noodles. However, instead of cutting the tofu into cubes, the tofu gets blended to make a delectable silky and creamy sauce to coat the spicy pork and noodles. Pure genius if you ask me!

So to sum up, we have three components:

1. A spicy pork stir-fry made with sauces and seasonings that are typically used for Sichuan mapo tofu.
2. Perfectly cooked chewy udon noodles.
3. A lightly seasoned blended silken tofu sauce.

Everything gets mixed together to make this wonderful flavor-packed dish that is 100% dairy-free!

While I’ve used lean ground pork, you can use any ground meat like lean ground beef, turkey or chicken. You can also use mushrooms and make it vegetarian if desired. As for noodles, any type of noodles or even pasta if you’re in a pinch will work!

Ingredient Notes and Substitutes

• Blended Silken Tofu Sauce: You’ll need a block of silken tofu (soft tofu), ground white pepper, and fine sea salt. If you don’t have white pepper, use black pepper.
• Aromatics: Spring onion (green onion/scallion), fresh ginger, garlic and red chilies. I used Thai Bird’s Eye red chilies you can use any variety that is easily available to you. Omit or use less for a milder dish.
• Lean Ground Pork (pork mince): Anywhere from 5% to 16% fat will work.
• Dou Ban Jiang: Also known as chili bean paste or chili bean sauce. It’s a spicy chili paste made with fermented broad beans, soybeans, chili peppers, salt and flour. Although Lee Kum Kee brand does have a chili bean paste, I highly recommend using a Sichuan Pixian dou ban jiang from Chengdu, China. You can order it online (easiest way) and find it in some Asian or Chinese supermarkets. If using Lee Kum Kee chili bean paste, adjust the quantity to taste. It is sweeter and has several other additional ingredients that authentic Sichuan Pixian dou ban jiang doesn’t. Alternatively, substitute with any type of chili sauce or paste such as sriracha and add it to the stir fry sauce instead.
• Ground Sichuan Red Peppercorns: Adds tingly, numbing citrusy flavors! While not spicy hot, it makes your tongue buzz and tingle a little. Most mainstream supermarkets will have it in the spice section. You can also find it at an Asian supermarket, Chinese market, or order them online. I buy whole Sichuan peppercorns and toast them in a dry pan or wok before grinding them in my mortar and pestle. You can also use a spice grinder to grind them into a fine powder. Transfer to a container and store in a cool dry area to use as needed for a few weeks.
• Udon Noodles: I used frozen sanuki udon noodles for this recipe. You can find them at your local Asian supermarket. They are incredibly chewy and have a wonderful bite to them! Vacuum sealed packs of pre-cooked fresh udon noodles can also be used. In a pinch, dried udon noodles will work too but note that they won’t be as chewy or bouncy as frozen or fresh udon noodles.
• Peanut Oil: Or use your preferred cooking oil.

• Low Sodium Light Soy Sauce: I prefer a less salt soy sauce as it allows for better control over the salty flavors. If using regular light soy sauce, use a little less than the amount specified and substitute the rest with water.
• Dark Soy Sauce: Mainly used for color. It’s less salty than regular light soy sauce and thicker in texture. Substitute more low sodium light soy sauce if you don’t have it on hand.
• Shao Xing Rice Wine: A Chinese cooking wine with a floral aroma. It’s an Asian pantry staple used in marinades and stir-fry sauces. You can find it in most mainstream supermarkets that are well-stocked with international ingredients. Or grab a bottle at an Asian grocery store or online. Substitute with dry sherry if unavailable or chicken broth if you prefer not to cook with alcohol.
• Chinkiang Vinegar: A Chinese black vinegar. Substitute with half balsamic vinegar and white rice vinegar if unavailable.
• Pure Chili Oil: A chili oil without seeds or flakes (sediment) but is made from hot red chilies. Substitute with chili oil with sediment if desired. You may want to use less fresh red chilies depending on how spicy your chili oil is.
• Toasted Sesame Oil: Adds a hint of fragrant sesame aroma and flavor.
• White Sugar: To balance the heat. Or use any other sweetener of your choice.

Serving Suggestions

I like to eat this with boiled and lightly salted baby bok choy, but any type of cooked leafy Asian greens you love would add fiber and nutrients to make this creamy mapo tofu udon noodles a well-balanced meal.

You can also top with toasted sesame seeds for added crunch and texture. If you like it spicy, drizzle your favorite chili oil, chili crisp or chili crunch on top before mixing and eating!

Storing and Reheating Leftovers

• Storing: While these creamy mapo tofu noodles taste best when freshly cooked, leftovers (combined noodles with tofu sauce and pork) can be stored in an airtight sealed container in the fridge for 3-4 days.

• Reheating: Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.

Variations

Dietary Modifications:

• Gluten-free. Use a soy sauce (or tamari or coconut aminos), dry sherry instead of Shao Xing rice wine, a half and half mixture of balsamic vinegar and white vinegar for the Chinkiang vinegar, and Youki Sichuan Doubanjiang which is made without flour. Also, use gluten-free noodles such as rice noodles or brown rice udon noodles instead of wheat-based udon noodles. Soba noodles made out of 100% buckwheat would also be tasty with its nutty flavor.
• Vegetarian/Vegan. Use a plant-based ground meat substitute instead of pork. Or use crispy pan-fried tofu cubes, tempeh, or seitan instead. You could also any kind of mushrooms instead Diced oyster mushrooms have a nice meaty texture and would work well in this dish.

Flavor/Preference Customizations:

• Use a different protein. Lean ground chicken, turkey, or beef would all taste great!
• Serve with veggies. Sautéed, steamed or boiled baby bok choy, bean sprouts, Chinese cabbage (Napa cabbage), snap peas, snow peas, green beans, blanched broccoli florets, etc.
• Add peanut butter. Because creamy peanut butter tastes fantastic in Asian noodle recipes with Sichuan peppercorns! Check out my Spicy Dan Dan Noodles if you love peanut noodles! You could also use almond butter instead if you have a peanut allergy or Chinese white sesame paste.
• Use a different spicy sauce. Switch out the dou ban jiang for sambal oelek, gochujang, sriracha or a chili garlic sauce.
• Use different noodles. Egg noodles, wheat-based Shanghai noodles, ramen noodles, hokkien noodles, lo mein noodles, buckwheat noodles (soba noodles), or any type of Chinese, Japanese or Korean wheat noodles. Noodle-type pasta such as linguini, fettuccine, spaghetti or bucatini can be used in a pinch!

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