Mapo Tofu Noodles

Serves 1
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Directions

  1. 1Combine tofu, miso, and crispy bits of angel in a blender to make the sauce. Use half the sauce per noodles.
  2. 2Combine tofu, miso, and crispy bits of angel in a blender to make the sauce. Use half the sauce per noodles.
  3. 3Combine tofu, miso, and crispy bits of angel in a blender to make the sauce. Use half the sauce per noodles.
  4. 4Drain the soy mince.
  5. 5Drain the soy mince.
  6. 6Drain the soy mince.
  7. 7Place the drained mince on a tray.
  8. 8Place the drained mince on a tray.
  9. 9Place the drained mince on a tray.
  10. 10Add spring onion, garlic, ginger, dark soy sauce, rice wine vinegar, sauce one spice, agave, and sesame oil to the mince.
  11. 11Add spring onion, garlic, ginger, dark soy sauce, rice wine vinegar, sauce one spice, agave, and sesame oil to the mince.
  12. 12Add spring onion, garlic, ginger, dark soy sauce, rice wine vinegar, sauce one spice, agave, and sesame oil to the mince.
  13. 13Mix all the mince ingredients together.
  14. 14Mix all the mince ingredients together.
  15. 15Mix all the mince ingredients together.
  16. 16Put the mince mixture in the oven.
  17. 17Put the mince mixture in the oven.
  18. 18Put the mince mixture in the oven.
  19. 19Serve the noodles with mapo tofu sauce, crispy mince, spring onion, and basil.
  20. 20Serve the noodles with mapo tofu sauce, crispy mince, spring onion, and basil.
  21. 21Serve the noodles with mapo tofu sauce, crispy mince, spring onion, and basil.

Ingredients

  • 150 g dried soy mince
  • 150 g dried soy mince
  • 150 g dried soy mince
  • 450 ml reduced salt veggie stock
  • 450 ml reduced salt veggie stock
  • 450 ml reduced salt veggie stock
  • 4 spring onions
  • 4 spring onions
  • 4 spring onions
  • 4 tbsp dark soy sauce
  • 4 tbsp dark soy sauce
  • 4 tbsp dark soy sauce
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 2 tsp ginger paste
  • 2 tsp Chinese five spice
  • 2 tsp Chinese five spice
  • 2 tsp Chinese five spice
  • 1 pinch Sichuan peppercorns
  • 1 pinch Sichuan peppercorns
  • 1 pinch Sichuan peppercorns
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp agave syrup
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 125 g ready-to-cook udon noodles
  • 125 g ready-to-cook udon noodles
  • 125 g ready-to-cook udon noodles
  • 300 g silken tofu
  • 300 g silken tofu
  • 300 g silken tofu
  • 1 tsp crispy chilli oil
  • 1 tsp crispy chilli oil
  • 1 tsp crispy chilli oil
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • basil
  • basil
  • basil
  • spring onion greens
  • spring onion greens
  • spring onion greens

Equipment

trayovenblender

Tips

  • For the crispy mince, first drain it.