Mapo Tofu Udon by @fitgreenmind

≈ 25 min

1 serving

🫘

150 g

Silken tofu

🧂

1 g

Salt

🫘

100 g

Tofu

🫗

Oil

🌶️

7.5 ml

Gochujang

🥢

10 ml

Soy sauce

🍶

10 ml

Vinegar

🍜

200 g

Udon noodles

🧅

1 stalk

Scallion

🌶️

5 ml

Chili oil

  1. Add
    • silken tofu
    • salt

    Add 150 g silken tofu and a pinch of salt to a blender. Blend until completely smooth and creamy.

  2. Cook
    • udon noodles

    Bring a saucepan of water to a boil. Cook the udon noodles according to the package instructions.

  3. Drain
    • udon noodles

    Drain the cooked udon noodles in a colander. Set the noodles aside.

  4. Heat
    • neutral cooking oil
    • firm tofu

    Heat 1 tsp neutral cooking oil in a frying pan over medium-high heat. Add 100 g firm tofu and fry until browned.

  5. Add
    • gochujang
    • firm tofu

    Add 1/2 tbsp gochujang and 2 tsp soy sauce to the browned tofu. Stir to coat the tofu evenly.

  6. Add
    • rice vinegar
    • salt
    • firm tofu

    Add 2 tsp rice vinegar and salt to taste to the pan. Stir-fry for 2 to 3 minutes until the sauce lightly coats the tofu.

  7. Slice
    • scallion
    • silken tofu

    Slice the scallion thinly. Divide the creamy silken tofu into a serving bowl.

  8. Place
    • udon noodles
    • silken tofu

    Place the cooked udon noodles over the creamy tofu. Spoon the spicy tofu mixture on top.

  9. Garnish
    • scallion
    • chili oil

    Garnish with sliced scallion and drizzle with chili oil. Serve immediately while hot.

Mapo Tofu Udon by @fitgreenmind

≈ 25 min

1 serving

🫘

150 g

Silken tofu

🧂

1 g

Salt

🫘

100 g

Tofu

🫗

Oil

🌶️

7.5 ml

Gochujang

🥢

10 ml

Soy sauce

🍶

10 ml

Vinegar

🍜

200 g

Udon noodles

🧅

1 stalk

Scallion

🌶️

5 ml

Chili oil

Preparation Steps

  1. Step 1/9

    Add 150 g silken tofu and a pinch of salt to a blender. Blend until completely smooth and creamy.

    🫘silken tofu
    🧂salt
    🥤blender

  2. Step 2/9

    Bring a saucepan of water to a boil. Cook the udon noodles according to the package instructions.

    🍜udon noodles
    🍲saucepan

  3. Step 3/9

    Drain the cooked udon noodles in a colander. Set the noodles aside.

    🍜udon noodles
    🧺colander

  4. Step 4/9

    Heat 1 tsp neutral cooking oil in a frying pan over medium-high heat. Add 100 g firm tofu and fry until browned.

    🫗neutral cooking oil
    🫘firm tofu
    🍳frying pan
    🥄spatula

  5. Step 5/9

    Add 1/2 tbsp gochujang and 2 tsp soy sauce to the browned tofu. Stir to coat the tofu evenly.

    🌶️gochujang
    🥢soy sauce
    🫘firm tofu
    🍳frying pan
    🥄spatula

  6. Step 6/9

    Add 2 tsp rice vinegar and salt to taste to the pan. Stir-fry for 2 to 3 minutes until the sauce lightly coats the tofu.

    🍚rice vinegar
    🧂salt
    🫘firm tofu
    🍳frying pan
    🥄spatula

  7. Step 7/9

    Slice the scallion thinly. Divide the creamy silken tofu into a serving bowl.

    🧅scallion
    🫘silken tofu
    🔪knife
    🪵cutting board
    🥣serving bowl

  8. Step 8/9

    Place the cooked udon noodles over the creamy tofu. Spoon the spicy tofu mixture on top.

    🍜udon noodles
    🫘silken tofu
    🫘firm tofu
    🥣serving bowl

  9. Step 9/9

    Garnish with sliced scallion and drizzle with chili oil. Serve immediately while hot.

    🧅scallion
    🌶️chili oil
    🥣serving bowl

Composition

Ingredients

Types

Plant Protein, Seasoning, Condiment, Noodles, Grains, Vegetables, Herbs, Oil

Ingredients

Silken tofu, Salt, Tofu, Oil, Gochujang, Soy sauce, Vinegar, Udon noodles, Scallion, Chili oil

Notes

Salt (for the blended tofu, to taste), Tofu (or cooked soy chunks), Oil (for frying, amount not given), Scallion (to serve), Chili oil (to serve)

Allergens

Soy, Wheat

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

650 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 70g, Fat: 27g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 560mg, Iron: 7mg, Potassium: 620mg, Sodium: 1740mg

Vitamins

Vitamin C: 3mg, Vitamin K: 18mcg, Folate: 110mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

blender, frying pan, saucepan, colander, mixing bowl, serving bowl, spatula, knife, cutting board

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean, Japanese, Asian

Geographic

China, East Asia

Various

Aspect

Texture

Creamy, Silky, Chewy, Tender

Flavors

Spicy, Savory, Umami, Tangy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep toppings separate if possible,Reheat thoroughly before serving), freezer : 1 month (Freeze tofu sauce separately from noodles,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)