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VEGAN MA PO TOFU NOODLES

Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

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