This delicious and creamy Mapo Tofu Udon recipe takes less than 10 minutes to make! This is a vegan version of the TikTok viral creamy Mapo Tofu Udon recipe and don’t worry, it still has the same delicious taste while being completely plant-based. The TikTok viral version of this recipe takes the same flavours of Mapo Tofu but also adds a creamy silken tofu sauce to be served on top of thick and chewy udon noodles, which creates the best combination of flavours and textures.
Mapo Tofu (麻婆豆腐) is a famous and popular Chinese dish which consists of tofu cooked in a spicy chili bean paste, and typically cooked with ground meat. To make this recipe vegan, we are going to use some extra firm tofu to create a ground tofu mixture whilst utilizing the same sauces that can be easily soaked up.
Recipe for Mapo Tofu Udon (Vegan)
This Mapo Tofu Udon recipe is one of the easiest noodle dishes you can make at home in only about 10 minutes or less!
All you need are some thick udon noodles (which are basically pre-cooked and ready in 2 minutes when boiled!), two different kinds of tofu (easily found in grocery stores), garlic, green onions, and a few seasoning ingredients like doubanjiang or Toban djan (Chinese chili bean sauce), dark soy sauce, black vinegar (or rice vinegar), mirin (or Shaoxing wine, if you have it) and miso paste (optional).
You’ll need one pan and a small blender and it is perfect for a dinner of two (double recipe measurements if feeding 4 people or half the recipe to cook for one!), which will make you feel like you are eating in a restaurant.
Why You’ll Love This Vegan Creamy Mapo Tofu Udon
- 100% plant-based & vegan friendly.
- Takes less than 10 minutes to prepare.
- High in plant-based protein, thanks to two kinds of tofu!
- Full of delicious flavours and textures (savoury, slightly tangy, slightly spicy, creamy, chewy)
Ingredients
- Udon Noodles
- Silken or soft tofu
- Extra firm tofu
- Vegetable or neutral oil
- Garlic
- Green onions
- Doubanjiang or Toban Djan (Chinese chili bean sauce)
- Dark Soy Sauce or regular soy sauce
- Shaoxing wine or mirin (optional)
- Black vinegar or rice vinegar
- Miso paste (optional)
- Toasted sesame seeds (optional)
This Creamy Mapo Tofu Udon is vegan, vegetarian, nut-free and fish-free.
How To Make Creamy Mapo Tofu Udon Vegan?
Heat oil in a non-stick pan over medium-high heat. Add the garlic and the white parts of the green onions, cooking for about a minute until fragrant.
Add in the doubanjiang and stir for about 30 seconds. Crumble extra-firm tofu with clean hands directly into the pan and mix well so the tofu gets nicely coated.
Pour in the dark soy sauce, Shaoxing wine (or mirin), and black vinegar (or rice vinegar). Stir everything together and let it cook for about a minute, then turn off the heat and set aside.
Cook your udon noodles according to the package instructions — usually udon only needs about 2 minutes in boiling water. Drain (don’t rinse) and set aside.
While the noodles cook, blend the silken (or soft) tofu and miso paste in a small blender until completely smooth and creamy, like a creamy pasta sauce. If it looks chunky, scrape down the sides and keep blending until silky.
To assemble, add your cooked udon noodles to a deep bowl or plate, spoon over the ground tofu mixture, and pour the creamy silken tofu sauce right on top.
Finish with the green parts of the green onions and a sprinkle of sesame seeds. Mix well before eating and enjoy!
Equipment
Ingredients
- 1 tbsp vegetable or neutral oil
- 3 cloves garlic minced
- 4 green onions, chopped finely green and white parts separated
- 2 tbsp Doubanjiang or Toban Djan
- 1/2 block extra firm tofu crumbled
- 2 tsp dark soy sauce or regular soy sauce
- 1 tbsp black vinegar or rice vinegar
- 1 tbsp Shaoxing wine or mirin omit if you don't have
- 2 servings udon noodles
- 1 block Silken or soft tofu around 300g
- 1 tbsp miso paste optional but recommended
- 1 tsp toasted sesame seeds optional
Instructions
- Heat oil on a non-stick pan on medium high heat, and cook garlic and the white parts of the green onions until fragrant, for around a minute.
- Add doubanjiang and stir for around 30 seconds then add crumbled up extra firm tofu (crumble with clean hands). Mix thoroughly.
- Add dark soy sauce, Shaoxing wine (or mirin), and black vinegar (or rice vinegar) and mix well. Let it cook for about a minute and turn off heat.
- Cook udon noodles according to package instructions. A standard udon noodle package should take about 2 minutes to cook in boiling water.
- In the meantime, in a small blender, add silken or soft tofu and miso paste and blend until you form a silky creamy sauce (if it is chunky, continue to blend, wiping down the sides if needed).
- To serve: in a deep plate or pasta bowl, add cooked udon noodles, the ground tofu mixture and pour the creamy silken tofu sauce on top.
- Top with the green parts of the green onions and some sesame seeds. Mix well before eating and enjoy!
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Nutrition
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