Mabo Dofu Udon
Mabo Dofu Udon is a fusion dish that combines the rich, spicy flavors of Mabo Dofu (inspired by the Chinese mapo tofu) with the comforting, savory taste of udon.
The combination of ground meat and tofu creates a rich, savory base. The addition of soy sauce, oyster sauce, and douchi (fermented black beans) intensifies the umami flavor, giving the dish depth and complexity.
Doubanjiang (fermented broad bean paste) is the key ingredient that provides the characteristic spiciness and pungency of Mabo Dofu. This spicy bean paste, along with the minced garlic and ginger, infuses the dish with a warm, aromatic heat that lingers on the palate.
About Mabo Dofu
Mabo Dofu, also known as Mapo Tofu, is a flavorful and comforting dish that showcases the culinary interplay between Japanese and Chinese cuisines. Originating from the Sichuan province of China, Mapo Tofu was introduced to Japan and adapted to suit Japanese tastes, resulting in a milder but equally delicious version known as Mabo Dofu.
Tofu: The star of the dish is tofu, typically soft or medium-firm, which absorbs the flavors of the rich, savory sauce.
Ground Meat: Often made with ground pork or beef, the meat adds a hearty texture and depth of flavor to the dish.
Miso Paste: A staple in Japanese cuisine, miso paste is sometimes added to the sauce to introduce a layer of umami, enhancing the overall flavor profile.
Fermented Bean Paste (Doubanjiang): This spicy, salty paste is essential for an authentic Mabo Dofu, providing a distinctive kick.
Soy Sauce and Sake: These ingredients are used to season the dish and balance the flavors.
Garlic, Ginger, and Green Onions: These aromatics are sautéed to create a fragrant base for the sauce.
Chicken or Beef Broth: Used to create a rich, flavorful sauce that ties all the elements together.
Cornstarch Slurry: This is added to thicken the sauce, giving it a luscious, clingy texture that coats the tofu and meat perfectly.
Mabo Dofu Udon
- Total Time: 20 minutes
Description
Mabo Dofu Udon is a savory Japanese dish that combines thick udon noodles with a rich, spicy tofu and ground meat sauce, creating a flavorful and hearty meal.
Ingredients
- 1 tablespoon ginger, minced
- 2 tablespoon garlic, minced
- 1/2 lb ground meat (beef or pork)
- 2/3 cup bone broth (chicken or beef broth work great too)
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon doubanjiang (chili bean paste; sub for gochujang)
- 1 teaspoon granulated sugar
- 2 servings udon noodles, cooked
- 1/2 block silken or soft tofu, cubed
- Green onions and toasted sesame seeds (optional; for garnishing)
Instructions
- In a large pan, drizzle some olive oil and let your ginger & garlic cook over medium heat for 2 minutes.
- Add in your ground meat and cook until browned.
- Add in the bone/chicken broth, oyster sauce, soy sauce, sesame oil, cornstarch, doubanjiang, and sugar, and cook for about 5 minutes, mixing every minute or so.
- Add in noodles and tofu and coat thoroughly with sauce. Be careful not to mix too much, as this can break up the tofu too much.
- Serve, and garnish with green onions and sesame seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2