Mapo Tofu Ramen
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
956 kcal
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Course
Main Course
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Cuisine
Japanese
Mapo Tofu Ramen
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This mapo tofu ramen is made with ramen noodles that are smothered in a mouth-tingling sauce of tofu, ground pork, plenty of chiles, preserved black beans, and bean sauce. An easy and comforting mash-up of Chinese mapo tofu and Japanese ramen.
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Ingredients
- Big salt pinch
- Two (21-to 25-oz) packages silken tofu firm or extra-firm
- 2 tablespoons Sichuan peppercorn also spelled Szechuan
- 4 red chili pepper dried, Chinese variety
- 1/4 cup vegetable oil mild
- 1 bird’s eye chile thinly sliced and, if desired, seeded, or Thai chile, or more, to taste
- 2 anchovy fillets optional
- 4 garlic thinly sliced, cloves
- 1/2 ounce ginger peeled and finely grated (juices reserved, piece
- 10 1/2 ounces ground pork
- 1 tablespoon preserved black beans
- 3 ounces doubanjiang or chili bean sauce, about 4 tablespoons
- 1 1/2 tablespoons caster sugar or granulated sugar finely ground in a blender, but not powdery
- 2 cups chicken broth canned or homemade chicken stock
- 1 tablespoon sesame oil toasted
- 1 1/2 tablespoons cornstarch Worcestershire sauce, and/or soy sauce, to taste, mixed to a paste with a little water
- Four portions ramen noodles fresh or dried, thick
- small cilantro roughly torn, leaves, handful
- sesame seeds toasted until deep golden brown
- sansho pepper sometimes spelled sansyo, use plenty
Instructions
- In a large pot over medium-high heat, bring 3 quarts (2.8 l) water and the salt to a boil and reduce the heat to a low simmer. Cut the tofu into 1-inch (24-m) chunks, slip them in the water, and gently simmer for 10 minutes. Line a plate with paper towels and, using a slotted spoon, transfer the tofu to the paper towels to drain.
- Meanwhile, in a large skillet or wok over low heat, toast the peppercorns and dried red Chinese chiles, shaking the skillet or wok occasionally, until fragrant and beginning to color, 3 to 7 minutes. Transfer to a plate and let cool.
- Transfer the cooled peppercorns and chiles to a spice grinder and process to a coarse powder.
- In the same skillet or wok over high heat, add the oil and the chile pepper along with the anchovies, if using. Cook for a minute or two and then add the garlic, ginger, and pork and fry until the pork is browned, about 4 minutes.
- Stir in the black beans, doubanjiang, sugar, and ground pepper and chiles. Cook for a few minutes, stirring often, to let the flavors meld.
- Add the chicken stock and sesame oil and bring to a boil. Stir in about 3/4 of the cornstarch-water mixture and let the sauce boil, stirring continuously, until it thickens, which should take just a few minutes. You want the sauce to resemble a glossy gravy that will cling to the noodles. If you think it needs to be a little thicker, simply add a little more of the remaining cornstarch slurry.
- Taste the sauce and, if desired, adjust with more Worcestershire and/or soy sauces. Carefully stir the tofu into the sauce, using a gentle pushing motion with the back of your spatula and shaking the pan to coat the tofu without it crumbling into pieces.
- Set a large pot of water over high heat, bring to a boil, and cook the noodles until al dente. Drain well and divvy the noodles among 4 bowls. Top with the hot tofu mixture and garnish with the cilantro, sesame seeds, and sansho.
Nutrition Information
Show Details
Serving
1portion
Calories
956kcal
(48%)
Carbohydrates
76g
(25%)
Protein
46g
(92%)
Fat
53g
(82%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.1g
(5%)
Cholesterol
54mg
(18%)
Sodium
2015mg
(84%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 956 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 956kcal | 48% |
| Carbohydrates | 76g | 25% |
| Protein | 46g | 92% |
| Fat | 53g | 82% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 2015mg | 84% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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