china-japan · Soy Stories
High-Protein Creamy Chilli Tofu Udon
Creamy spicy tofu udon with silken and extra-firm tofu for 34 g of plant protein per serving. An easy vegan dinner ready in 30 minutes.
Macros are per serving. If this recipe serves 2 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- For the tofu topping
- 300 g extra-firm tofu, boiled, drained and crumbled
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 15 g fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tbsp doubanjiang (chilli bean paste)
- 1 tsp maple syrup or brown sugar (optional)
- For the creamy sauce
- 400 g silken tofu
- 1 tbsp white miso paste
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 clove garlic
- 10 g fresh ginger
- 1 tbsp doubanjiang (adjust to taste)
- 2–4 tbsp hot water (or reserved noodle cooking water)
- To serve
- 300 g fresh udon noodles
- 2 spring onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Chilli flakes or chilli crisp (optional)
Recommended equipment
- · Large saucepan
- · Non-stick frying pan
- · High-speed blender
- · Chopping board
- · Sharp knife
- · colander
Instructions
- 01
Cook the noodles. Bring a large pan of water to the boil and cook the udon according to the packet instructions. Reserve a few tablespoons of the cooking water before draining.
- 02
Make the creamy sauce. Blend the silken tofu, miso, soy sauce, sesame oil, garlic, ginger, doubanjiang and 2 tablespoons of the reserved noodle water until completely smooth. Add a little more water if needed to create a silky, pourable sauce.
- 03
Cook the tofu. Heat the sesame oil in a large frying pan over medium-high heat. Add the crumbled extra-firm tofu and cook for 6–8 minutes, stirring occasionally, until lightly golden.
- 04
Add the garlic and ginger and cook for 1 minute until fragrant.
- 05
Stir in the soy sauce, doubanjiang and maple syrup (if using). Cook for another 2–3 minutes until the tofu is well coated and slightly caramelised.
- 06
Add the drained udon noodles to the pan and gently toss to warm through.
- 07
Divide the noodles between two bowls. Spoon over the creamy silken tofu sauce, then top with the spicy tofu mixture.
- 08
Finish with sliced spring onions, toasted sesame seeds and chilli flakes or chilli crisp, if desired.
Cooking tips
- Boil the extra-firm tofu for 2–3 minutes before crumbling. This traditional technique helps it retain moisture, giving it a firmer, chewier texture while allowing it to absorb more flavour as it cooks.
- Press the boiled tofu gently for 10–15 minutes before cooking for the best texture.
- Use fresh or vacuum-packed udon noodles for the chewiest result.
- Blend the sauce until completely smooth for an ultra-creamy finish.
- Reserve a little noodle cooking water to loosen the sauce if it becomes too thick.
- Adjust the amount of doubanjiang to suit your preferred spice level.
- Add steamed bok choy, pak choi, broccoli or edamame for extra vegetables and protein.
- Sprinkle with roasted sesame seeds and sliced spring onions just before serving for extra flavour and crunch.
You'll need
toasted sesame oil
Adds authentic nutty flavour to both the tofu and sauce.
Shop now →doubanjiang chilli bean paste
The key ingredient for the signature spicy, savoury mapo flavour.
Shop now →white miso paste
Adds natural umami and depth to the creamy tofu sauce.
Shop now →fresh udon noodles
Soft, chewy Japanese noodles that pair perfectly with the creamy sauce.
Shop now →Origin
Inspired by the bold flavours of Chinese mapo tofu and the satisfying chew of Japanese udon noodles, this fusion recipe turns two types of tofu into a comforting, protein-rich meal. Silken tofu creates a luxuriously creamy, spicy sauce, while golden crumbled tofu adds texture and bite. It's a simple, wholesome dinner that's ready in around 30 minutes using everyday ingredients.
