Name: Mapo Tofu Ramen
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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; ½ lb ground pork, chicken, beef, turkey, crumbled tofu, chopped mushrooms, or plant-based meat; 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; 2 cups chicken or vegetable stock; 1 block (14 oz) silken tofu, cut into ¾-inch cubes; 1 tbsp cornstarch; 2 tbsp cold water; 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

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

Units Scale

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

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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