Creamy Mapo Tofu Udon Noodles (Vegan Recipe)
These Creamy Mapo Tofu Udon Noodles are inspired by the viral TikTok trend that combines silky tofu with bold, spicy mapo tofu flavors. This vegan version brings together chewy udon noodles, crumbled tofu cooked in a savory-spicy sauce, and a smooth silken tofu base that makes this whole dish so creamy and satisfying.The dish layers different textures and flavors--you have the crumbled tofu, spicy and numbing Sichuan aromatics, and a silky tofu sauce poured over chewy udon noodles. Finished this with chili oil, scallions, and toasted sesame seeds, and mix everything together. This bowl is comforting, spicy, and deeply satisfying!
Ingredients
Tofu Crumble
- 1 lb extra firm tofu , drained and pressed
Stir-Fry
- Neutral oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic 4–5 cloves
- 1 green onion sliced (white part only)
- 1.5-2 tsp ground Sichuan pepper toasted before grinding for best flavor
- 1.5 tbsp doubanjiang or Chinese spicy broad bean paste
- 1 tsp dark soy sauce
- 2 tsp soy sauce
- 2 tsp Chinese black vinegar
- 1-2 tsp sugar adjust to taste
- 1-2 tbsp chili oil
Silken Tofu Base
- 10.5 oz silken tofu
- 1/2 tsp fine sea salt
- Pinch ground white pepper
Noodles
- 2 servings frozen Sanuki udon
To Serve
- Green part of scallion , thinly sliced on a bias and soaked in ice-cold water before being dried
- Chili oil
- Toasted sesame seeds
Instructions
How to Make Creamy Mapo Tofu Udon
Air-Fry the Tofu
- Crumble the extra firm tofu into small pieces.
- Air-fry until lightly golden brown, flipping halfway through cooking so both sides cook evenly. Some white parts are fine, since this adds a chewy texture too. Set aside.
Prepare the Silken Tofu Base
- In a blender, combine the silken tofu, salt, and white pepper.
- Blend until completely smooth and creamy. Set aside.
Cook the Noodles
- Cook the udon noodles according to package instructions.
- I like to microwave my frozen udon until chewy and separated. I place these on a heatproof bowl and then cover with a microwave safe lid. I mix the noodles halfway through cooking to loosen them. You can also briefly cook them in boiling water. Drain and set aside.
Make the Mapo Stir-Fry
- Heat a pan or wok over medium heat with neutral oil.
- Once hot, add the ginger, garlic, and white part of the green onion. Stir-fry until aromatic.
- Add the ground Sichuan pepper and doubanjiang, cooking briefly to release their aroma. Add the tofu crumble and mix well.
- Season with dark soy sauce, soy sauce, Chinese black vinegar, sugar, and chili oil.
- Mix until the tofu is evenly coated and fragrant. Taste the tofu and feel free to adjust the seasoning to your taste.
Assemble the Noodles
- Divide the cooked udon noodles between bowls.
- Pour the silken tofu base over the noodles to create a creamy layer.
- Top with the mapo tofu crumble.
- Finish with chili oil, scallions, and toasted sesame seeds.
- Serve immediately and mix everything together before eating so the creamy tofu and spicy mapo flavors coat the noodles. This is best enjoyed freshly made. This doesn’t store well since the creamy silken tofu base eventually dries us, so it’s best enjoyed immediately.
PREPARATION TIPS
- If preparing beforehand, you can make the mapo tofu crumble. This stores well and can be easily reheated. The silken tofu sauce is best made fresh when you’re about to serve the noodles.
- The crumbled mapo tofu is also great with rice! So I like to make a big batch to have topped over rice too.
WATCH Video
Notes
MORE TIPS
- Toasting Sichuan pepper before grinding enhances its citrusy aroma.
- Adjust the chili oil depending on how spicy you want the noodles.
- Frozen Sanuki udon works best for its chewy texture.
NUTRITIONAL INFO
Serving: 1serving | Calories: 618kcal | Carbohydrates: 53g | Protein: 34g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 1855mg | Potassium: 751mg | Fiber: 4g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 5mg
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