Mapo Tofu Ramen

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5 from 4 votes

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.

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Servings: 4 servings

Calories: 956 kcal

Course: Main Course

Cuisine: Japanese

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

Cup of Yum

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

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: 4 servings

Amount Per Serving

Calories 956

% 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%