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From @Seonkyoung Longest

Mapo Tofu Ramen

25 min · Serves 2

25 mintotal
12 minhands on
13steps
2servings

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Ingredients

For the mapo tofu sauce

  • 1 bulb garlic, finely chopped
  • 1 leek, white and light green parts finely chopped
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 2 dried red chili peppers, sliced
  • 300 g silken tofu, cubed
  • 1 tbsp chili oil
  • 150 g ground pork
  • 1 tbsp doubanjiang (broad bean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp Sichuan pepper powder
  • 300 ml chicken broth or water

For the ramen noodles

  • 2 servings ramen noodles

For serving

  • Fresh cilantro, chopped
  • Japanese seven spice (shichimi togarashi) or ground Sichuan pepper
  • Cooked white rice (optional)

Method

For the mapo tofu sauce

  1. In a small bowl, mix 1 tbsp cornstarch with 1/4 cup water until dissolved to create a slurry.

  2. Heat 1 tbsp chili oil in a pan over medium heat, then add the finely chopped garlic, leek, and sliced red chili peppers.

  3. Sauté the aromatics until fragrant, about 2 minutes.

  4. Add the ground pork to the pan and cook, breaking it up with a spatula, until browned and cooked through, 3–4 minutes.

  5. Stir in the doubanjiang, soy sauce, oyster sauce, and Sichuan pepper powder.

  6. Pour in the chicken broth and bring to a simmer.

  7. Carefully add the cubed silken tofu and gently stir to combine without breaking the tofu.

  8. Pour in the cornstarch slurry while stirring gently, and let it simmer until the sauce thickens, about 1–2 minutes.

For the ramen noodles

  1. Bring a pot of water to a boil, add the ramen noodles, and cook according to the package instructions until al dente.

    Then 2 min of waiting

  2. Drain the noodles well and divide them into two serving bowls.

For serving

  1. Ladle the generous portion of mapo tofu sauce and tofu over the ramen noodles in each bowl.

  2. Top with fresh chopped cilantro and a sprinkle of Japanese seven spice or extra ground Sichuan pepper.

  3. Serve immediately. Optionally, add a scoop of cooked white rice into any remaining mapo sauce in the bowl once noodles are eaten.

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