Mapo Tofoo Udon Bowl
A Sichuan-inspired bowl, brought together in just 20 minutes. Naked Tofoo cubes simmer in a fragrant sauce built from toasted Sichuan peppercorns, chilli bean sauce, garlic, and ginger, giving that signature numbing heat mapo dishes are known for. Served over udon noodles in a rich ramen broth with steamed tenderstem broccoli, it's a genuinely warming dinner finished with fresh coriander and spring onion.
- Serves: 2 people
- Prep: 5 mins
- Cooking: 20 mins
Ingredients
For the Mapo Tofoo
280g Naked Tofoo
3 cloves garlic, peeled grated
1 knob of ginger [about 15 grams], peeled & grated
1 tbsp chilli bean sauce
1 tsp Sichuan peppercorns
1 tsp chilli flakes
1 tsp cornflour
4 tbsp vegetable oil
½ tsp sugar
For the Noodle Bowl
1 carton itsu ramen broth
2 packets straight to wok udon noodles
4 tenderstem broccoli
1 spring onion
1 handful of coriander
Get started
- Cut the Naked Tofoo into cubes [About 2cm x 2cm].
- Toast the Sichuan peppercorns in a pan [5 mins] and then grind to a fine powder.
- Put a wok or pan on a medium heat and add the vegetable oil.
- Let this get hot then add the ground Sichuan peppercorns and fry for a minute.
- Turn down the heat then add the garlic and ginger and gently fry for 5 mins. Be careful not to burn the garlic.
- Add the chilli bean sauce, chilli flakes and ½ tsp of sugar then stir together. Then add the Tofoo cubes with a few tbsp of water.
- Let this heat up then add cornflower and stir together.
- Pour the itsu chicken ramen brilliant broth into a saucepan and heat to a simmer then add the udon noodles and cook for 4 mins.
- Meanwhile, steam the broccoli for 4 mins.
- Split the noodles and broth between two bowls.
- Top with the steamed broccoli and mapo tofu.
- Finish with coriander and thinly sliced spring onion.
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