VEGAN MA PO TOFU NOODLES

Print Recipe

Prep Time 10

Cook Time 30

Cuisine Chinese

Servings 4

Equipment

Large pot for boiling noodles
Wok or large skillet
Wooden spoon
Knife
Cutting board
Measuring cups and spoons
Small bowl for mixing sauce

Ingredients

8 oz. dried udon or soba noodles
1 tbsp. vegetable oil
1 tbsp. Szechuan peppercorns
1 tbsp. minced garlic
1 tbsp. minced ginger
1 block of extra firm tofu drained and crumbled
2 tbsp. fermented black beans rinsed and chopped
1/2 cup vegetable broth
2 tbsp. soy sauce
2 tbsp. hoisin sauce
1 tbsp. cornstarch
1 tbsp. chili oil
1 tbsp. maple syrup
1/4 cup chopped scallions
1/4 cup chopped cilantro

Instructions

Cook noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add Szechuan peppercorns and cook for 30 seconds.
Add minced garlic and ginger and cook for 1 minute.
Add crumbled tofu and fermented black beans and cook for 3-5 minutes, stirring occasionally.
In a small bowl, whisk together vegetable broth, soy sauce, hoisin sauce, cornstarch, chili oil, and maple syrup.
Pour sauce into the wok and stir well to combine with tofu and black beans. Cook for 2-3 minutes, or until sauce has thickened.
Add cooked noodles to the wok and toss well to coat with the sauce.
Serve hot, garnished with chopped scallions and cilantro.

Notes

NUTRITIONAL FACTS:

Calories:390 | Total Fat: 10g | Total Carbohydrates: 57g | Dietary Fiber: 5g | Protein: 19g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.