Silken Mapo Tofu Udon Noodles
1:2025 Jul 2026@annilravin
Satisfy your cravings with Chef Annil's quick and lighter twist on Mapo Tofu noodles. This recipe features savory ground beef cooked in its own natural fats with garlic, ginger, and onions, seasoned with chili crisp, oyster sauce, and dark soy sauce. Instead of a heavy peanut sauce, a silky and smooth blend of silken tofu and fat-free peanut butter powder coats fresh, chewy udon noodles. Finished with fresh coriander, it's a high-protein, incredibly comforting, and deeply satisfying dish that is perfect for a quick weekday meal.
Silken Mapo Tofu Udon Noodles
Ingredients
Method
- In a non-stick wok, add the minced onion, ginger, and garlic.
- Add the ground beef directly to the wok without adding oil, allowing it to cook in its own natural fats. Break the beef apart as it cooks.
- Prepare the tofu sauce by blending one tube of silken tofu, one tablespoon of fat-free peanut butter powder, and a splash of water in a blender until smooth.
- Once the beef is cooked, add one tablespoon of chili crisp, one tablespoon of oyster sauce, and a splash of dark soy sauce. Stir well to combine.
- Toss in some toasted sesame seeds and mix through the beef.
- Boil fresh udon noodles in hot water for less than a minute, then drain and transfer them to a serving bowl.
- Top the noodles with the cooked spicy beef, a generous handful of fresh coriander, and the silken tofu peanut sauce.
- Mix everything thoroughly before serving.