I’ll never say no to a good TikTok viral recipe, and this Mapo Tofu Udon is just that. Think of it as a deconstructed twist on the classic Mapo Tofu, the iconic Sichuan dish traditionally made with silky tofu simmered in a spicy sauce featuring doubanjiang (fermented chilli bean paste) and served over rice. This viral version however switches things up; so Instead of cubed tofu simmered in the sauce, the silken tofu is blended until smooth and creamy, then tossed through chewy udon noodles. The spicy pork mince is spooned over the top, creating the perfect luxuriously creamy, flavour-packed bowl...and there isn't even any cream!

ingredients

tofu cream sauce

• 300g silken tofu (silken or soft preferred)
• 1 tsp minced garlic
• ½ tbsp miso paste
• ½ tbsp peanut butter or tahini
• Splash of oat milk (to loosen consistency)

spicy pork mince topping

• 200g pork mince
• 1 clove garlic, minced
• 1 tsp ginger paste
• 1 tbsp doubanjiang (Chinese spicy bean paste)
• ½ tbsp Shaoxing wine
• ½ tbsp light soy sauce
• 2 tsp Chinese black vinegar
• ½ tsp sugar
• ¼ tsp Sichuan peppercorn powder
• 1 tsp chicken powder
• 50–70ml water

to serve

• 2 packets udon noodles
• Spring onion greens, sliced
• Soft-boiled eggs

method

1. Make the Tofu Cream Sauce

In a blender, combine the silken tofu, minced garlic, miso paste, peanut butter (or tahini) and a splash of oat milk.

Blend until completely smooth and creamy. You can adjust with a little more oat milk if needed to reach a pourable consistency.

2. Cook the Spicy Pork Mince

Heat oil in a pan over medium-high heat. Once hot, add the pork mince and stir-fry, breaking it apart as it cooks. Continue cooking until browned and slightly crispy.

Push the pork to one side of the pan. If needed, add a little more oil, then add the garlic and ginger paste and white parts of the spring onion. Sauté for a few seconds until fragrant.

Add the doubanjiang and cook for 1–2 minutes, allowing the paste to deepen in colour and coat the pork.

Deglaze the pan with Shaoxing wine and black vinegar. Stir in the light soy sauce, sugar, Sichuan peppercorn powder and chicken powder.

Add 50–70ml water and mix well. Simmer briefly until the sauce thickens slighty and coats the mince.

3. Cook the Udon

Cook the udon noodles according to packet instructions. Drain and add divide into 2 serving bowls

4. Assemble

Pour a generous amount of tofu cream sauce over each bowl of udon then toss to coat.

Top with more tofu cream if needed, followed by the spicy pork mince, sliced spring onion greens and a soft-boiled egg.

Serve immediately and enjoy!