mapo tofu noodles

01 Jun, 2026

~4 servings, 45 minutes

marinade: small bowl, whisk until smooth

• 2 tbsp gochujang paste
• 2.5 tbsp tamari or soy sauce
• 1 tbsp rice mirin
• 1/2 tbsp toasted sesame oil
• 1/2 tbsp real maple syrup

sauce: blend until smooth

• 300g silken tofu
• 2 tbsp nutritional yeast
• juice of half a lemon
• 1 clove garlic (4 total, 3 on the side)

in a medium bowl, toss and mix

• 2 tbsp corn starch
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 1 tsp cumin
• 300g extra firm tofu, pressed, crumble to 1/2 inch pieces

on the side, separated

• 4 green onions chopped, white parts
• 3 cloves garlic minced (4 total)
• 1 thumb ginger, peeled and grated
• 400g udon noodles or similar

garnish

• sesame seeds or furikake
• green parts of green onion
• chopped parsley
• chili crisp

steps

1. Medium heat pan, dash of neutral oil. fry tofu 8-9 minutes stirring regularly until it starts to crisp and brown. while waiting boil water and cook the noodles.
2. Make a well in the pan, dash more oil, add the white parts of the onions, garlic and ginger. stir and fry until fragrant.
3. pour in the small bowl marinade, stir well. turn off heat. stir until thickens a bit. set aside.
4. finish the noodles, drain, rinse with hot water, add back to pot. add the blender sauce and stir in. put back on low heat if cooled.
5. portion the noodles and top with a scoop of the fried tofu, add garnish and serve.