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Mapo Tofu Ramen

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
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 956 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • Big Pinch salt
  • Two (21-to 25-oz) packages firm or extra-firm silken tofu
  • 2 tablespoons Sichuan (Szechuan) peppercorns* (see NOTE above)
  • 4 dried red Chinese chile peppers
  • 1/4 cup Mild vegetable oil
  • 1 bird’s eye or Thai chile (or more, to taste) thinly sliced and, if desired, seeded
  • 2 anchovy fillets (optional)
  • 4 garlic cloves thinly sliced
  • 1/2 ounce piece of ginger root peeled and finely grated (juices reserved)
  • 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 (superfine) sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
  • 2 cups canned chicken broth or homemade chicken stock
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons cornstarch mixed to a paste with a little water Worcestershire sauce, and/or soy sauce, to taste
  • Four portions fresh or dried thick ramen noodles
  • Small Handful cilantro leaves roughly torn
  • sesame seeds toasted until deep golden brown
  • Plenty of sansho (sometimes spelled sansyo) pepper*

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer the cooled peppercorns and chiles to a spice grinder and process to a coarse powder.
  4. 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.
  5. Stir in the black beans, doubanjiang, sugar, and ground pepper and chiles. Cook for a few minutes, stirring often, to let the flavors meld.
  6. 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.
  7. 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.
  8. 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 Trans Fat 0.1g Cholesterol 54mg (18%) Sodium 2015mg (84%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

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%

* Percent Daily Values are based on a 2,000 calorie diet.