Mapo Tofu Udon
AsianMainshigh proteinvideocomfort foodspicedmake aheadquick
TOFU+55g protein
Recipe by Nikoleta · @surovadcerka
Tofu does two different jobs here, and that's the whole idea. Most of it is crumbled straight into hot oil and then left largely alone for ten minutes — stirring is the enemy, because the pieces need contact time with the pan to brown and crisp. The rest is blended raw with miso, nutritional yeast and sesame oil into a sauce that's creamy without a drop of cream in it.
The Sichuan pepper and chilli flakes go into the oil first, on their own, for thirty seconds. That's where the numbing fragrance comes from. Added later along with everything else, they taste of almost nothing.
Twenty-five minutes and 55 g of protein per serving, which is a lot for a bowl of noodles.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
crispy tofu
- 360 g firm tofu
- 1 1/2 tbsp oil
- 5 cloves garlic
- 1 tbsp ginger
- 1 spring onion, white part
- 1/2 tsp chili flakes
- 1 tsp Sichuan pepper
- 4 tbsp soy sauce
- 2 tsp cane sugar
- 1 1/2 tsp sweet black vinegar (optional)
sauce
- 180 g firm tofu
- 150 ml water
- 25 g light miso paste
- 1 1/2 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp nutritional yeast
- 1 pinch salt
serving
- 400 g udon noodles
- 1 spring onion, green part
- 1/2 tsp Sichuan pepper
- 1/2 cucumber
- 1 tsp chili oil
- 1 tsp lemon juice
Contains: gluten, sesame, soy
How to make it
Nutrition
890Calories
55 gProtein
77 gCarbs
40 gFat
7 gFiber
per serving
