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mapo tofu noodle bowl

brilliant-broth | serves 2 | prep time 10 mins | cook time 15 mins


  • for the mapo tofu:
  • 1 tsp Sichuan peppercorns
  • 4 tbsp vegetable oil
  • 3 cloves garlic, peeled/grated
  • 1 knob ginger [about 15 grams] peeled & grated
  • 1 tbsp chilli bean sauce
  • 1 tsp chilli flakes
  • ½ tsp sugar
  • 280g Naked Tofoo
  • 1 tsp cornflour
  • ....
  • for the noodle bowl:
  • 1 carton itsu chicken ramen brilliant’broth
  • 300g 'straight to wok' udon noodles
  • 4 tender stem broccoli
  • 1 spring onion
  • 1 handful coriander
  • 2 pinches sesame seeds
  • step 1

    First make the mapo tofu: Cut the Naked Tofoo into cubes [About 2cm x 2cm]

  • step 2

    Toast the Sichuan peppercorns in a pan [5 mins] and then grind to a fine powder

  • step 3

    Put a wok or pan on a medium heat and add the vegetable oil

  • step 4

    Let this get hot then add the ground Sichuan pepper corns and fry for a minute

  • step 5

    Turn down the heat then add the garlic and ginger and gently fry for 5 mins. Be careful not to burn the garlic

  • step 6

    Add the chilli bean sauce, chilli flakes and ½ tsp of sugar then stir together. Then add the Tofoo cubes with a few tbsp of water

  • step 7

    Let this heat up then add cornflower, stir together and set aside

  • step 8

    Now for the noodle bowl: Pour the itsu chicken ramen brilliant’broth into a saucepan and heat to a simmer then add the udon noodles and cook for 4 mins

  • step 9

    Meanwhile, steam the broccoli for 4 mins

  • step 10

    Split the noodles and broth between two bowls

  • step 11

    Top with the steamed broccoli and your mapo tofu

  • step 12

    Finish with coriander, thinly sliced spring onion and a sprinkle of sesame seeds

Made with our friends at The Tofoo Co. To see more of there amazing products click here!