Flat Mapo Tofu Udon
Silky blended tofu meets spicy doubanjiang and savory ground pork over tender flat udon noodles, finished with crunchy garlic chili oil and sesame seeds.
Mapo tofu udon has been making the rounds lately, and it's easy to see why. The key move is blending silken tofu until completely smooth and using it as a creamy sauce — it coats every strand of flat udon and balances the heat from the doubanjiang beautifully. The ground pork gets cooked down with garlic, green onions, and spicy bean paste, then a splash of Shaoxing wine and black vinegar add that classic depth of flavor. Once everything comes together, a generous drizzle of crunchy garlic chili oil on top is non-negotiable. Mix it all up before eating and enjoy!
Flat Mapo Tofu Udon
Ingredients
- 1 tbsp minced garlic
- 1 tbsp sliced green onions, plus more for topping
- 1 tbsp spicy bean paste (doubanjiang)
- 4 oz ground pork
- Splash of Shaoxing wine
- Splash of black vinegar
- 1 package flat udon noodles
- 1 block silken tofu
- Drizzle of S&B Crunchy Garlic Chili Oil
- Pinch of sesame seeds
Instructions
- In an oiled pan over medium heat, sauté garlic and green onions until fragrant.
- Add spicy bean paste and stir to combine.
- Add ground pork and cook, breaking it into small bits, until cooked through.
- Add a splash of Shaoxing wine and black vinegar and stir.
- Boil udon noodles until just tender, then drain.
- Blend silken tofu until smooth and creamy.
- Assemble: noodles, pork mixture, and blended tofu.
- Top with more green onions, sesame seeds, and a drizzle of chili oil.
- Mix well and enjoy!
Doubanjiang (spicy bean paste) can be found at most Asian grocery stores. The blended silken tofu acts as a creamy sauce base — don't skip it! It brings everything together and mellows out the heat from the doubanjiang.
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