Cooked - Mapo Tofu Udon

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Mapo Tofu Udon

1.0

300g medium firm tofu (crumbled)

½ tbsp oil

2 cloves garlic

1 spring onion

½ tbsp ginger paste

1 tbsp chili crisp oil with sichuan peppercorns

1 tbsp chilli bean sauce (doubanjiang)

1 tsp msg (optional)

1 tsp black vinegar

300g silken tofu

½ tbsp white miso paste

1 tbsp nutritional yeast

½ tbsp sesame paste

Salt to taste

Frozen udon noodles

Spring onion greens for garnish

Chilli oil for garnish

Crumble the medium firm tofu
Heat ½ tbsp oil in a pan
Add minced garlic and ginger paste, cook until fragrant
Add crumbled tofu to the pan
Stir in chilli bean sauce and cook
Add chili crisp oil, msg, and black vinegar
Chop spring onion and add to the mapo tofu crumble
Blend silken tofu with white miso paste, nutritional yeast, and sesame paste to create creamy sauce
Season creamy sauce with salt to taste
Cook frozen udon noodles according to package instructions
Combine cooked udon noodles with creamy tofu sauce
Top with mapo tofu crumble
Garnish with spring onion greens and chilli oil

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Dish

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 18 weeks ago

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