mapo tofu noodle bowl

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

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

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

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

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

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

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

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

Meanwhile, steam the broccoli for 4 mins

Split the noodles and broth between two bowls

Top with the steamed broccoli and your mapo tofu

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