Viral Creamy Mapo Tofu Udon

• Silken tofu: Soft tofu works too, but avoid firm or extra-firm tofu as it won't blend into the same creamy consistency.
• Peanut butter: Tahini works really well if you prefer a more savoury, nutty flavour or better yet Chinese sesame paste.
• Oat milk: Any neutral milk can be used to loosen the tofu sauce. You can also use a splash of water.
• Pork mince: Substitute with chicken, beef or turkey mince.
• Doubanjiang: This is an important ingredient for the Mapo Tofu flavour, but if you can't find it, use a spicy chilli bean paste or another fermented chilli paste.
• Udon: Use ramen, wheat noodles or another chewy noodle if you don't have udon.

• Silken tofu is key to getting that smooth, creamy texture.
• Blend the tofu sauce really well, we don't want any lumps.
• Add the oat milk gradually so you don't accidentally make the sauce too thin.
• Doubanjiang can vary quite a lot in saltiness and spice, so taste the pork mixture before adding extra soy sauce or seasoning.
• Brown the pork well before adding the liquid - those crispy edges add so much flavour and texture!
• If the tofu sauce is too thick once mixed with the noodles, loosen it with a splash of hot noodle water.
• If you want more heat, add extra doubanjiang or chilli oil or even chilli powder.
• Assemble just before serving for the best noodle texture.

This is best enjoyed fresh, especially once the tofu sauce has been mixed through the noodles.

If you have leftovers, store the tofu sauce, pork mince and noodles separately in airtight containers in the fridge for up to 2 days.

Reheat the pork and noodles separately, then loosen the tofu sauce with a splash of warm water before combining.