If you think vegetarian food is boring, this viral Mapo Tofu Udon will change your mind instantly. This dish proves that plant-based meals can be bold, spicy, comforting, and full of flavour. With soft tofu sauce, chewy udon noodles, and chilli-based mushroom topping, this vegetarian bowl is just as satisfying as any meat-based dish.
Mapo Tofu Udon (Vegan)
This viral Mapo Tofu Udon is the ultimate comfort bowl that has taken social media by storm. The recipe is basically deconstructed Mapo tofu.
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You make the spicy protein topping separately and the tofu is blended to create a creamy sauce. The whole thing is then put together in a bowl along with cooked udon to create this amazing meal.
About Mapo Tofu Udon
I am always on a search for high protein meals and when I came across this viral Mapo tofu udon, I wanted to try it ASAP. But I wanted to try it vegetarian to see how it will taste.
The original recipe uses ground chicken. But I used chopped mushrooms. That is the only change which I did and it turned out super yummy and flavourful.
This viral Mapo tofu udon combines silky udon noodles with spicy mushroom topping and drowned in a miso flavoured tofu sauce. Totally umami packed noodle dish which you will make over and over again.
What I love about this dish is, it is protein packed. You can easily up your protein by combining tofu and using high protein udon.
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Why Mapo Tofu Udon Went Viral
Mapo tofu udon became viral because it brings together two loved dishes into one bowl. The contrast of chewy udon noodles, creamy tofu sauce and fiery chilli mushroom topping looks irresistible on camera. Wants us to grab the bowl and dig in!
This bowl is naturally protein rich because tofu is the star ingredient. Tofu is packed with plant-based protein, making this dish filling and nourishing without feeling heavy. If you want a high protein noodle dish then this flavour bomb dish is the answer.
Ingredients
Udon - thick meaty udon taste best because it carry the thick sauce better.
Mushrooms - I used regular button mushrooms which I chopped very finely. You can use any variety of your choice.
Tofu - use silken tofu for extra creamy sauce. Or can also use soft tofu.
Miso - some recipes don't use miso instead uses peanut butter or sesame paste but miso makes the sauce umami packed without being over powering.
Chilli bean paste - one of the main ingredient in Mapo tofu is toban djan.
Flavourings - spices like chilli, Sichuan pepper, Chinese 5 spice powder, salt, sugar, soy sauce, Chinese cooking wine is used for flavouring.
Expert tips
Choosing tofu - for best texture silken tofu is used. If Silken tofu is unavailable. Take any tofu of your choice, blanch them for 1 minute in hot water before blending which makes them soft and blend to smooth texture. In this recipe I used firm tofu.
Variation - instead of using mushrooms, you can use chopped vegetables, minced chicken or even vegetarian meat substitute.
Choosing noodles - the recipe uses udon noodles which is meaty and pairs well with the sauce better. But egg noodles, thick ramen noodles or spaghetti can be used.
Step by Step Pictures
1)Start by making the mushroom topping. Heat oil in a wok, add in garlic and spring onions and saute for a minute.
2)Add in chilli bean paste and stir fry for 2 more minutes.
3)Now add in finely chopped mushrooms and stir fry on high heat for 8 to 10 minutes.
4)Add in salt, sugar, Chinese 5 spice powder, sichuan pepper powder, red chilli powder and mix well. Pour in soy sauce , Chinese cooking wine and mix well.
5)Finally add in spring onion greens and mix well. Your mushroom filling is ready.
6)For making tofu sauce. Combine tofu, miso paste, soy milk and salt in a blender.
7)Blend till creamy and smooth. Taste and adjust the seasonings. Set aside.
8)Now boil udon noodles. Bring water to a full boil, add salt. Now add in udon noodles and cook as per package directions.
9)Once noodles is cooked, strain in a colander and rinse with cold water. Set aside.
10)Take two serving bowl, divide the cooked noodles between the bowl. Pour half of the mushroom topping on one side of the bowl.
11) generously pour half of the tofu sauce. Drizzle with chilli oil, sesame seeds and spring onions.
Viral Mapo Tofu Udon FAQ
Q: Is Viral Mapo Tofu Udon vegetarian?
Yes, this recipe is completely vegetarian. Just make sure all sauces used are vegetarian-friendly. This recipe is vegan as well.
Q: Is Viral Mapo Tofu Udon very spicy?
It is mildly to moderately spicy. You can adjust the spice level by reducing chilli oil or chilli paste.
Q: Which tofu works best for Viral Mapo Tofu Udon?
Soft or medium-firm tofu works best as it blends into a creamy sauce.
Q: Can I use other noodles instead of udon?
Yes, ramen, rice noodles, or even spaghetti can be used as substitutes.
Q: Is Viral Mapo Tofu Udon good for meal prep?
It can be stored for 1 or 2 days in the fridge, but it tastes best when eaten fresh.
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Viral Mapo Tofu Udon Recipe (Vegetarian, Protein Rich & Easy)
Equipment
Ingredients
For Noodles
- 200 grams Udon noodles
- 2 litre Water
- 1 tablespoon Salt
For Tofu sauce
- 200 grams Silken Tofu check notes
- 3 tablespoon White Miso shiro miso
- 1 teaspoon Salt
- 1 cup Soy milk
For Mapo Topping
- 2 tablespoon Toasted sesame oil
- 4 cloves Garlic peeled and chopped finely
- 2 no Spring onions chopped finely
- 4 tablespoon Toban Djan chilli beans paste
- 200 grams Mushrooms chopped finely (check notes)
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing Wine Chinese cooking wine (check notes)
- 1 teaspoon Red chilli powder
- 1 teaspoon Sichuan pepper powder
- 2 teaspoon Chinese 5 spice powder
- 1 teaspoon Salt
- 1½ teaspoon Sugar
For Serving
- 2 no Spring onion greens chopped finely
- 2 teaspoon Toasted Sesame seeds
- 2 tablespoon Chilli oil
Instructions
- Start by making the mushroom topping. Heat oil in a wok, add in garlic and spring onions and saute for a minute. Add in chilli bean paste and stir fry for 2 more minutes.
- Now add in finely chopped mushrooms and stir fry on high heat for 8 to 10 minutes. Add in salt, sugar, Chinese 5 spice powder, sichuan pepper powder, red chilli powder and mix well. Pour in soy sauce , Chinese cooking wine and mix well. Finally add in spring onion greens and mix well. Your mushroom filling is ready.
- For making tofu sauce. Combine tofu, miso paste, soy milk and salt in a blender and blend till creamy and smooth. Taste and adjust the seasonings. Set aside.
- Now boil udon noodles. Bring water to a full boil, add salt. Now add in udon noodles and cook as per package directions. Once noodles is cooked, strain in a colander and rinse with cold water. Set aside.
- Take two serving bowl, divide the cooked noodles between the bowl. Pour half of the mushroom topping on one side of the bowl, generously pour half of the tofu sauce. Drizzle with chilli oil, sesame seeds and spring onions.
- Serve. Mix sauce and topping with the noodles and enjoy.
Notes
- If Silken tofu is unavailable. Take any tofu of your choice, blanch them for 1 minute in hot water before blending which makes them soft and blend to smooth texture.
- If you want to include meat in this dish Instead of chopped mushrooms you can use ground chicken, pork or any ground meat of your choice.
- Chinese cooking wine can be swapped for a dash of vinegar.
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