📺 Watch How to Make This Mapo Tofu Ramen
Mapo Tofu Ramen? Say Less!
While we were chilling in Osaka, we hit up this low-key Japanese-Chinese spot. The kind where they serve gyoza, egg fried rice, ramen, and of course—mapo tofu. But there it was on the menu… Mapo Tofu Noodles. Like, excuse me?? Why have I never thought of this combo before?!
Immediately knew I had to recreate it. Not even a choice.
So here’s my Mapo Tofu Ramen recipe, and YES, I finished it off with rice too. No regrets. ??
If you’re a spicy noodle lover or just love easy, comforting food, this is your sign.
Also, tofu = major health win. It’s packed with plant-based protein, naturally low in calories, and loaded with iron and calcium. Honestly, tofu deserves more credit. ?✨
PS. This Mapo Tofu Ramen hits every craving—spicy, savory, slurp-worthy.
Let’s go!
Mapo Tofu Ramen Starts with Aromatic Base Stir-Fry
Start by heating a cast iron wok over medium heat. (If using a carbon steel wok, go high heat and adjust the time slightly.) Then add:
- 1 tbsp cooking oil
- 1 tbsp chili oil (or just use more cooking oil)
- 3 cloves garlic, chopped
- 2 oz ginger, chopped
- 1–2 fresh or dried red chilies, chopped (optional)
- 3 green onions, chopped
Add your protein of choice:
-
½ lb ground pork, chicken, beef, turkey, crumbled tofu, chopped mushrooms, or plant-based meat
Break it up into small pieces and stir-fry for 2–3 minutes until cooked through and lightly browned.
Sauce Time for the Mapo Tofu Ramen
Pour in all your sauce ingredients directly into the wok:
- 2 tbsp Toban Djan (Chinese chili bean paste)
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Shaoxing Wine (optional but delicious)
- 1 tbsp Black Vinegar or Rice Vinegar
- 1 tsp sugar or agave nectar
- 1 tsp toasted and ground Sichuan peppercorn
Stir everything—aromatics, protein, and sauce—together and let it cook for 2–3 more minutes.
Simmer Down, Tofu Time ?
Pour in:
-
2 cups chicken or vegetable stock
Deglaze the bottom of the wok and bring it to a boil. Add:
-
1 block (14 oz) silken tofu, cut into ¾-inch cubes
Carefully stir it in—keep the tofu as square and intact as possible. Once it returns to a boil, make your slurry.
In a small bowl, mix:
- 1 tbsp cornstarch
- 2 tbsp cold water
Slowly pour this into the center of your boiling mapo tofu while gently stirring. This will thicken the mixture instantly, so be careful and consistent.
Noodles and Assemble
While your mapo tofu is staying warm, bring a pot of water to a boil and cook:
-
2 portions of fresh or dried ramen noodles (your choice!)
Cook according to the package instructions. Drain—but don’t rinse!
Place the noodles into two serving bowls.
Pour the hot mapo tofu over the noodles and garnish with:
- Chopped green onions
- A handful of cilantro
- Extra Sichuan pepper powder (if you’re wild like that)
BOOM. Your mapo tofu ramen is ready. It’s spicy, rich, and hella satisfying.
And listen… if there’s sauce left in the bowl? You better clean it up with some rice. Don’t let that flavor go to waste.
Grab a spoon and some warm rice. Clean.It.Up.
You already know. Delish doesn’t waste itself.
There You Have It! Mapo Tofu Ramen 🍜
This mapo tofu ramen is spicy, cozy, and surprisingly easy. Whether you’re into ramen, tofu, or just love bold flavors, this one’s gonna end up in your weekly rotation. Trust me.
Let me know if you try it and tag me @seonkyounglongest —I wanna see those noodle pulls.
Print
Mapo Tofu Ramen
- Total Time: 20 mins
- Yield: 2 bowls
Description
Spicy, cozy, and totally addictive! This Osaka-inspired Mapo Tofu Ramen is loaded with tofu, chili, and noodles you’ll wanna slurp all week. ??
Ingredients
Aromatic Base Stir-Fry
- 1 tbsp cooking oil
- 1 tbsp chili oil (you can substitute with more cooking oil)
- 3 cloves garlic, chopped
- 2 oz ginger, chopped
- 1-2 fresh or dried red chilies, chopped (optional)
- 3 green onions, chopped
- 1/2 lb ground pork, chicken, beef, turkey, crumbled tofu, chopped mushrooms, or plant-based meat
Sauce
- 2 tbsp Toban Djan (Chinese chili bean paste)
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Shaoxing Wine (optional)
- 1 tbsp Black Vinegar or Rice Vinegar
- 1 tsp sugar or agave nectar
- 1 tsp toasted and ground Sichuan peppercorns
Simmer
- 2 cups chicken or vegetable stock
- 1 block (14 oz) silken tofu, cut into 3/4-inch cubes
Slurry
- 1 tbsp cornstarch
- 2 tbsp cold water
Noodles
- 2 portions of fresh or dried ramen noodles (you can use any noodles you like)
- Handful of cilantro, for garnish
- Chopped green onion, for garnish
Instructions
- Heat a cast iron wok over medium heat. (If you’re using a carbon steel wok, heat over high and adjust cooking time throughout the recipe.) Add the cooking oil, chili oil, garlic, ginger, chilies, and green onions. Stir-fry everything together for about 1 minute.
- Add your choice of protein and break it down into small pieces. Cook for 2 to 3 minutes, or until fully cooked and browned around the edges. Add all the sauce ingredients, and stir-fry everything—protein, aromatics, and sauce—together for another 2 to 3 minutes.
- Pour in the stock and deglaze the bottom of the wok. Bring it to a boil. Gently add the cubed tofu and stir carefully to keep the shape intact. Bring it back to a boil. Meanwhile, mix the cornstarch with cold water to make a slurry. Slowly pour the slurry into the boiling mapo tofu while gently stirring. This is very important, as the cornstarch will thicken the mapo tofu immediately wherever it touches.
- When the mapo tofu is ready, set it aside and keep it warm. Now bring a pot of water to a boil and cook your ramen noodles according to the package instructions. Drain (do not rinse), and place the cooked noodles into two serving bowls.
- Pour the mapo tofu over the noodles and garnish with chopped cilantro, green onions, and extra Sichuan peppercorn powder to your taste. Enjoy!
- Got sauce left in the bowl? Clean it up with some warm rice! So good!!
- Prep Time: 5 mins
- Cook Time: 15 mins
