Recipe: Creamy Mapo Tofu Udon

Chewy noodles meet a creamy tofu sauce and spicy, savoury chicken topping. Chinese-inspired flavours meet Japanese udon, with easy-to-find ingredients.

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

Ingredients

For the creamy tofu sauce:

• 300 g silken tofu
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sugar
• Salt, to taste

For the spicy chicken:

• 200 g minced chicken
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 spring onions, sliced
• 1 tbsp chilli garlic sauce
• 1 tbsp hoisin sauce
• ½ tsp sugar
• ¼ cup water
• 1 tbsp chilli oil
• ¼ tsp black pepper

For serving:

• 400 g udon noodles
• ½ cucumber, cut into thin strips
• 2 tbsp spring onions
• 1 tsp sesame seeds

Get the ingredients here

Method

1. Make the tofu sauce: Blend tofu, peanut butter, soy sauce, vinegar, sugar and salt until smooth.
2. Cook the chicken: Heat oil in a pan. Add garlic, ginger and spring onions. Sauté for 30 seconds.
3. Add minced chicken. Cook for 5 minutes, breaking it into small pieces.
4. Add the sauces: Stir in chilli garlic sauce, hoisin sauce and sugar. Cook for 2 minutes.
5. Add water and simmer until mostly absorbed.
6. Stir in chilli oil and black pepper. Keep warm.
7. Cook the noodles: Prepare udon according to the package instructions. Drain well.
8. Assemble: Divide the noodles between bowls. Spoon over the creamy tofu sauce and spicy chicken.
9. Finish: Top with cucumber, spring onions and sesame seeds. Serve hot.

Recipe note: This is best described as Mapo-inspired, rather than authentic Mapo Tofu, because doubanjiang and other traditional ingredients have been replaced with more accessible alternatives.