Japanese Mapo Tofu Udon Noodles

These spicy Japanese Mapo Tofu Udon Noodles are totally delicious, packed with flavour and ready in 10 minutes! A lighter take on the traditional Chinese version, it's a super satisfying dish perfect for lunch or dinner.

Course Lunch

Cuisine Japanese

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 804kcal

Author Wandercooks

Cost $10

Ingredients

300 g pork mince
100 g firm tofu cubed
1 udon noodles (if frozen, cook according to packet directions first)
2 tsp garlic finely chopped or minced
1 tsp ginger finely chopped or minced
3 tbsp soy sauce
2 tbsp doubanjiang Chinese black bean sauce
2 tbsp white miso paste
2 tbsp mirin
1 tsp oyster sauce
1 tsp cornstarch / cornflour
¼ cup cold water
1 tsp sesame oil
1 tbsp vegetable oil for cooking
1 spring onion / green onion optional garnish

Metric - US Customary

Instructions

Heat the vegetable oil in a medium saucepan or wok over a high heat. Add the garlic and ginger and fry until deliciously fragrant (about 1 min).
2 tsp garlic, 1 tbsp vegetable oil, 1 tsp ginger
Add the pork mince and continue to stir fry until browned.
300 g pork mince
Now it's time for the flavour! Add in your soy sauce, mirin, miso paste, doubanjiang (or black bean sauce if substituting), oyster sauce and sesame oil. Mix well until all the pork is evenly coated.
3 tbsp soy sauce, 2 tbsp doubanjiang, 2 tbsp white miso paste, 2 tbsp mirin, 1 tsp oyster sauce, 1 tsp sesame oil
Mix cornstarch and cold water in a separate bowl, then add to pork and stir until the sauce thickens.
1 tsp cornstarch / cornflour, ¼ cup cold water
Now it's time to add the tofu and udon noodles. Mix them carefully through the pork sauce to avoid breaking the tofu. Once the noodles have softened (after around 30 seconds) transfer to serving bowls. Garnish with green onion and enjoy!
100 g firm tofu, 1 udon noodles, 1 spring onion / green onion

Notes

Pork Mince - This recipe traditionally calls for pork mince, but you can substitute with any other kind of mince according to your preference. Why not try chicken or turkey for a lower calorie version, or fresh or rehydrated shiitake mushrooms, or plant-based mince "meat" for a vegan/vegetarian mapo tofu.
Tofu - Use firm or medium firm tofu which will hold its shape better than soft or silken tofu.
Udon Noodles - We use fresh homemade udon noodles, but you can use frozen or pre-packaged udon noodles if you prefer. Just cook them according to package directions before continuing with the recipe below.
Doubanjiang - This is a spicy fermented bean paste which gives mapo tofu its savoury, salty and spicy flavour. You can buy it online, from your nearest Asian grocer, or substitute with black bean paste mixed with a sprinkling of red chilli flakes. In a pinch, you could use sambal oelek or Korean gochujang instead.
Mirin - This is a sweet rice wine for cooking, if you can’t find it at your supermarket, you can omit or add in a 1/2 tsp of sugar instead. You can sometimes find this in regular supermarkets, otherwise head to your nearest Asian grocer or online.
White Miso Paste - White miso (aka shiro miso) is sweeter than yellow or red miso and has a more subtle flavour. This helps to balance the salty doubanjiang / black bean paste and soy sauce without subtracting from their umami flavour. Check out our miso guide for a full breakdown.
For Extra Flavour - Add freshly ground Sichuan peppercorns to taste. Start with a little at a time until you become familiar with the flavour and numbing effect!

Nutrition