Viral Creamy Mapo Tofu Udon by Prunch Priyansh Parekh

Ingredients

• 1 block (approx. 14 oz) Medium-firm tofu, crumbled
• 1 block (approx. 12 oz) Silken tofu
• 2 tbsp White miso paste
• 2 tbsp Nutritional yeast
• 2 tbsp Sesame paste (tahini)
• 1 tbsp Neutral oil (like vegetable or canola)
• 2 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 Scallions, chopped (whites and greens separated)
• 2 tbsp Chili oil
• 1 tbsp Chili paste (like doubanjiang or gochujang)
• 2 servings (approx. 14 oz) Udon noodles
• to taste Salt
• to taste Black pepper

Instructions

1. Heat the neutral oil in a non-stick skillet over medium-high heat. Add the crumbled medium-firm tofu and cook for 5-7 minutes, stirring occasionally and breaking up clumps, until it releases moisture and becomes slightly crumbly.
2. While the tofu cooks, combine the silken tofu, miso paste, nutritional yeast, and sesame paste in a blender. Blend until completely smooth and creamy. Set aside.
3. Add the minced garlic, grated ginger, and the white parts of the scallions to the skillet with the crumbled tofu. Cook for 1-2 minutes until fragrant, stirring constantly.
4. Stir in the chili oil and chili paste. Continue to cook for another 3-5 minutes, stirring frequently, until the mixture is thick, crumbly, and resembles a spicy crumble.
5. Boil the udon noodles according to package directions, usually 2-3 minutes. Drain the noodles well.
6. To assemble, divide the cooked udon noodles between two bowls. Spoon the creamy silken tofu sauce over the noodles.
7. Top generously with the spicy mapo tofu crumble. Garnish with the reserved green parts of the scallions and an extra drizzle of chili oil, if desired.