Mapo Tofu Udon by Finn Tonry

Ingredients

• 300g lean beef mince
• 1 tbsp black bean paste
• 200g firm tofu, cubed
• 2 tbsp doubanjiang (sichuan chili bean paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 servings udon noodles
• 1/2 cup chicken broth or water
• 1 tsp cornstarch mixed with 2 tsp water
• 1 green onion, chopped (for garnish)

Instructions

1. Heat a large skillet or wok over medium-high heat. Add the lean beef mince and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
3. Stir in the doubanjiang (Sichuan chili bean paste) and black bean paste. Cook for 1 minute, stirring constantly, until the oils turn red and fragrant.
4. Add the cubed firm tofu and soy sauce to the skillet. Gently stir to coat the tofu with the sauce mixture.
5. Pour in the chicken broth or water. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
6. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 1-2 minutes.
7. Stir in the sesame oil.
8. Meanwhile, cook the udon noodles according to package directions. Drain well
9. Divide the cooked udon noodles between serving bowls. Ladle the Mapo Tofu beef mixture over the noodles.
10. Garnish with chopped scallions and serve hot.