Mapo Tofoo Udon Bowl

Serves 2 • Prep 5 min • Cooking 20 min

Get this Stuff

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

Do this stuff

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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