yours & ours
mapo tofu noodle bowl.jpeg

mapo tofu noodle bowl

serves 2

prep time 10 mins

cook time 15 mins

start cooking


you will need

  • 1 tsp Sichuan peppercorns
  • 4 tbsp vegetable oil
  • 3 cloves garlic, peeled/grated
  • 1 knob ginger [about 15g] peeled & grated
  • 1 tbsp chilli bean sauce
  • 1 tsp chilli flakes
  • ½ tsp sugar
  • 280g Naked Tofoo
  • 1 tsp cornflour
  • 1 carton itsu chicken ramen brilliant’broth
  • 300g 'straight to wok' udon noodles
  • 4 tender stem broccoli
  • 1 spring onion
  • 1 handful coriander
  • 2 pinches sesame seeds

let's get cooking

  1. step 1

    First make the mapo tofu: Cut the Naked Tofoo into cubes [About 2cm x 2cm]

  2. step 2

    Toast the Sichuan peppercorns in a pan [5 mins] and then grind to a fine powder

  3. step 3

    Put a wok or pan on a medium heat and add the vegetable oil

  4. step 4

    Let this get hot then add the ground Sichuan pepper corns and fry for a minute

  5. step 5

    Turn down the heat then add the garlic and ginger and gently fry for 5 mins. Be careful not to burn the garlic

  6. step 6

    Add the chilli bean sauce, chilli flakes and ½ tsp of sugar then stir together. Then add the Tofoo cubes with a few tbsp of water

  7. step 7

    Let this heat up then add cornflower, stir together and set aside

  8. step 8

    Now for the noodle bowl: Pour the itsu chicken ramen brilliant’broth into a saucepan and heat to a simmer then add the udon noodles and cook for 4 mins

  9. step 9

    Meanwhile, steam the broccoli for 4 mins

  10. step 10

    Split the noodles and broth between two bowls

  11. step 11

    Top with the steamed broccoli and your mapo tofu

  12. step 12

    Finish with coriander, thinly sliced spring onion and a sprinkle of sesame seeds

Made with our friends at The Tofoo Co. To see more of there amazing products click here!