Creamy Tofu Udon
My husband and I came across this viral Mapo Tofu Udon recipe online, and as serious udon lovers, we knew we had to try it. It turned out so good that we had to share it.
The secret that completely won us over was blending soft tofu instead of using heavy cream. Whoever thought of that is a genius.
This dish is comforting, spicy, and packed with flavor, making it perfect for an easy weeknight meal or whenever you’re craving something cozy and satisfying.
What makes it special?
Already high in protein, this dish is a great option for anyone looking for a filling, balanced meal. Want to make it even leaner? Simply replace the ground pork with chicken or turkey. You’ll get even more protein, fewer calories from fat, and the same rich, satisfying flavors. It’s an easy way to enjoy comfort food while staying on track with your nutrition goals.
Note:
- Choose soft or silken tofu for extra smooth and cream.
Creamy Tofu Udon
Ingredients
- 2 packs frozen udon noodles
- 1 pack soft or silken tofu cut into cubes
- 4 oz ground pork
- 2 tbsp oil
- garlic as much as you want
- 1 tbsp doubanjiang spicy fermented bean paste
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/3 cup water
- 1 tsp cornstarch + 2 tsp water slurry
- 1/2 tsp Sichuan peppercorn powder optional but recommended
- 1 tsp sesame oil
- Green onions garnish
Instructions
Step 1: Blend the tofu
- Add the soft tofu to a blender and blend until completely smooth. Do not add water or any other ingredients.This blended tofu is the heart of the dish and creates the creamy, rich base for the sauce. Set aside.
Step 2: Start the aromatics
- Heat oil in a pan over medium heat. Add minced garlic and sauté until lightly golden and fragrant.
Step 3: Cook the pork
- Add the ground pork to the pan along with a pinch of salt. Cook until the pork is no longer pink and begins to release its fat. Add the doubanjiang and Sichuan peppercorn powder, then stir well until the pork and aromatics are evenly coated and fragrant.
Step 4: Build the sauce
- Pour in the water and soy sauce, then stir to combine with the cooked pork. Let the liquid deglaze the pan so the flavors come together.
Step 5: Thicken the base
- Stir the cornstarch and water together to make a slurry. Slowly pour it into the sauce while stirring gently. Cook until the sauce thickens and becomes silky and smooth.
Step 6: Cook the udon & serve
- Cook the udon noodles according to the package instructions and drain well. Add the cooked udon to a bowl, then pour in the puree tofu. Top with the pork mixture and finish with a sprinkle of chopped green onions. Serve hot and enjoy 🙂
