Mapo Tofu Udon by @simonauscher

25 min

2 servings

🫘

200 g

Silken tofu

🌱

30 g

Tahini

🥣

10 g

White miso

🦐

250 g

Shrimp

🫗

5 ml

Neutral oil

🥣

15 ml

Fermented bean paste

🫚

15 g

Ginger

🧄

3 g

Garlic

🫙

0.3 g

Sichuan pepper

🥢

15 ml

Dark soy sauce

🍶

15 ml

Rice wine

🌽

3 g

Cornstarch

💧

30 ml

Water

🌶️

5 ml

Chili crisp

🫗

5 ml

Toasted sesame oil

🍜

200 g

Udon noodles

  1. Blend

    Blend the silken tofu, tahini, and white miso until completely smooth.

  2. Set

    Set the tofu cream aside while preparing the noodle topping.

  3. Heat

    Heat the wok over high heat and add the neutral oil.

  4. Sear

    Sear the raw peeled shrimp until pink and just cooked through, about 2 minutes.

  5. Add

    Add the garlic and fresh ginger to the wok.

  6. Stir-fry

    Stir-fry the aromatics for a few seconds until fragrant.

  7. Stir

    Stir in the fermented bean paste and Sichuan pepper.

  8. Pour

    Pour in the dark soy sauce and rice wine, then stir to coat the shrimp.

  9. Whisk

    Whisk the cornstarch with the cold water in a small bowl.

  10. Pour

    Pour the cornstarch slurry into the wok and stir until the sauce lightly thickens.

  11. Add

    Add the cooked udon noodles to the sauce.

  12. Toss

    Toss the noodles until evenly coated and heated through.

  13. Divide

    Divide the tofu cream between two bowls and top with the shrimp udon.

  14. Garnish

    Finish with chili crisp and toasted sesame oil, then serve hot.

Mapo Tofu Udon by @simonauscher

25 min

2 servings

🫘

200 g

Silken tofu

🌱

30 g

Tahini

🥣

10 g

White miso

🦐

250 g

Shrimp

🫗

5 ml

Neutral oil

🥣

15 ml

Fermented bean paste

🫚

15 g

Ginger

🧄

3 g

Garlic

🫙

0.3 g

Sichuan pepper

🥢

15 ml

Dark soy sauce

🍶

15 ml

Rice wine

🌽

3 g

Cornstarch

💧

30 ml

Water

🌶️

5 ml

Chili crisp

🫗

5 ml

Toasted sesame oil

🍜

200 g

Udon noodles

Preparation Steps

  1. Step 1/14

    Blend the silken tofu, tahini, and white miso until completely smooth.

    🫘Silken tofu
    🌱Tahini
    🥣White miso
    🥤Blender
    🥣Mixing bowl

  2. Step 2/14

    Set the tofu cream aside while preparing the noodle topping.

    🥣Mixing bowl

  3. Step 3/14

    Heat the wok over high heat and add the neutral oil.

    🫗Neutral oil
    🍳Wok

  4. Step 4/14

    Sear the raw peeled shrimp until pink and just cooked through, about 2 minutes.

    🦐Raw peeled shrimp
    🍳Wok
    🥄Spatula

  5. Step 5/14

    Add the garlic and fresh ginger to the wok.

    🧄Garlic
    🫚Fresh ginger
    🍳Wok
    🥄Spatula
    🧄Garlic press
    🧀Grater

  6. Step 6/14

    Stir-fry the aromatics for a few seconds until fragrant.

    🍳Wok
    🥄Spatula

  7. Step 7/14

    Stir in the fermented bean paste and Sichuan pepper.

    🥣Fermented bean paste
    🫙Sichuan pepper
    🍳Wok
    🥄Spatula

  8. Step 8/14

    Pour in the dark soy sauce and rice wine, then stir to coat the shrimp.

    🥢Dark soy sauce
    🍶Rice wine
    🍳Wok
    🥄Spatula

  9. Step 9/14

    Whisk the cornstarch with the cold water in a small bowl.

    🌽Cornstarch
    💧Cold water
    🥣Small bowl

  10. Step 10/14

    Pour the cornstarch slurry into the wok and stir until the sauce lightly thickens.

    🌽Cornstarch
    💧Cold water
    🍳Wok
    🥄Spatula
    🥣Small bowl

  11. Step 11/14

    Add the cooked udon noodles to the sauce.

    🍜Cooked udon noodles
    🍳Wok
    🥄Spatula

  12. Step 12/14

    Toss the noodles until evenly coated and heated through.

    🍳Wok
    🥄Spatula

  13. Step 13/14

    Divide the tofu cream between two bowls and top with the shrimp udon.

    🫘Silken tofu
    🌱Tahini
    🥣White miso
    🦐Raw peeled shrimp
    🍜Cooked udon noodles
    🥣Mixing bowl
    🥄Spatula

  14. Step 14/14

    Finish with chili crisp and toasted sesame oil, then serve hot.

    🌶️Chili crisp
    🫗Toasted sesame oil

Composition

Ingredients

Types

Plant-based protein, Seeds, Condiment, Fermented food, Oil, Vegetables, Aromatics, Spices, Alcohol, Thickener

Ingredients

Silken tofu, Tahini, White miso, Shrimp, Neutral oil, Fermented bean paste, Ginger, Garlic, Sichuan pepper, Dark soy sauce, Rice wine, Cornstarch, Water, Chili crisp, Toasted sesame oil, Udon noodles

Notes

Silken tofu (for the sauce), Shrimp (raw, peeled), Ginger (grated), Water (a little, to dilute the cornstarch), Chili crisp (optional), Toasted sesame oil (a drizzle), Udon noodles (cooked)

Allergens

Soy, Sesame, Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

595 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 57g, Fat: 24g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 1450mg, Iron: 4.2mg, Calcium: 280mg, Potassium: 430mg

Vitamins

Vitamin B12: 1.1mcg, Vitamin C: 2mg, Vitamin K: 8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Blender, Mixing bowl, Wok, Spatula, Small bowl, Grater, Garlic press

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Chinese

Geographic

China, Sichuan

Various

Aspect

Texture

Silky, Creamy, Chewy, Tender, Glossy

Flavors

Savory, Umami, Spicy, Nutty, Aromatic, Mala

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 30 days (Freeze sauce and shrimp separately from udon when possible,Thaw overnight in the fridge)