Imagine a world of sweet salty complexity, soft tofu and those moreish udon noodles. Hellllooooo Japanese Mapo Tofu Udon Bowls! Easy to make and ready to satisfy in minutes.
So this week we decided to get a lil’ creative in the kitchen and experiment with some of our favourite ingredients and flavours to see what we could come up with.
World, meet our brand new spicy noodle bowl creation, Japanese Mapo Tofu Udon Noodle Bowls!
On a normal day we just can’t get enough of Mapo Tofu and Udon Noodles, but then we started wondering…
What would happen if we put them together?
Well guys. Let me just say: Magic happened.
And it only took 8 minutes.
Yep the resulting dish was so quick and easy to make it was a surprise even for us.
I can eat it now? Sarah’s nod of approval and the steaming bowl in front of me said yes.
We started off with Mapo Tofu, a super delicious delicacy with origins going back to the Szechuan province of China. A tasty concoction of beef or pork mince and chunks of satisfying tofu in an intense sweet and salty sauce, This dish has become insanely popular in Japan too.
Our favourite part of Mabo Tofu is its spicy savoury kick. It’s an awesome way to work up a sweat on a chilly winter’s day.Udon noodles dressed up in funky mapo flavours takes things to a whole new level. Click To Tweet
Our all-time, number-one FAVOURTE restaurant in Osaka (Mi Wa Tei) dishes up Mapo Tofu as a side dish to its other Chinese-Japanese fusion creations. This little bowl of goodness is so good it’s on our ‘must-order’ list – and if we can coax the chef to fess up to a few recipes you can be sure we’ll share them with you.
Dished up the traditional way, Mapo Tofu has such a strong flavour that it’s best served as a side dish.
So we decided to give it a bit of Wandercooks flair by adding in one of our favourite Japanese ingredients – udon noodles.
I’m literally addicted to udon noodles – I can’t get enough of them – and now I’ve managed to bring Sarah over to the dark side (aka udon noodle heaven) too.
And it’s not just because they are ridiculously fun to make… with your feet?!
I love how chewy they are, how much they soak up all the flavours, and how awesome they are no matter how you serve them. Hot or cold?
Plain or soaked in a tasty dipping sauce? I don’t care, let me at them!
(Hint hint: the most amazing udon noodle dipping sauce in the world is super easy: soy sauce + shredded daikon + toasted sesame powder + chilli + spring onion. You’re welcome).
But, when dressed up in funky mapo flavours these udon noodles reach a whole other level.
They were so good we made Japanese Mapo Tofu with Udon Noodles three times this week alone.
Um, did I mention we’re addicted?
Even our Japanese friend Rieko went back for seconds.
So we’ve decided to share it with the world.
Let the addiction spread!
Do you love Asian food? So do we! So much that we made a cookbook about it. Vietnam: Discover. Cook. Eat. is a collection of our favourite recipes discovered on a wandering month long tour through Vietnam. Plus, it’s FREE. Check it out. 🙂
- 300 g pork mince
- 100 g pack firm tofu cubed
- 1 packet fresh udon noodles not frozen
- 2 cloves garlic finely chopped
- 1 cm ginger finely chopped
- 3 tbsp soy sauce
- 2 tbsp Chinese black bean sauce
- 2-3 tbsp white miso
- 2 tbsp mirin sweet rice wine
- 1 tsp oyster sauce
- 1 tsp corn starch
- ¼ cup water
- 1 tsp sesame oil
- Vegetable oil
- Sliced spring onion garnish
- Heat the oil in a medium saucepan or wok over a high heat. Add the garlic and ginger and fry until fragrant (about 1 min).
- Add the pork and fry until browned.
- Add soy sauce, mirin, miso, black bean sauce, oyster sauce and sesame oil. Mix until combined. Mix corn starch and water in a separate bowl, then add to pork mixture and stir through until sauce thickens.
- Add tofu and udon noodles. Mix carefully to avoid breaking the tofu. Once noodles have softened (after around 30 seconds) transfer to serving bowls. Garnish with green onion.
- Alternatively, you can cook the udon noodles in bowling water separately for a minute then add to the bowl first and place the mapo tofu mixture on top.