Recipe information
Savor the delightful fusion of flavors in our Mabo Tofu Yakisoba, where tender, stir-fried noodles meet a rich, spicy mapo tofu sauce. This dish features velvety tofu, fresh vegetables, and a hint of Szechuan peppercorns, all tossed together to create a mouthwatering blend of umami and heat. Perfectly garnished with green onions and sesame seeds, it’s a comforting yet exciting meal that will transport your taste buds straight to the streets of Japan!
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Main Ingredients
Cooking Instructions
1. Prepare the Tofu
Drain the firm tofu and wrap it in a clean kitchen towel to remove excess moisture. Cut into small cubes.
2. Cook the Noodles
In a pot of boiling water, cook the yakisoba noodles according to package instructions. Drain and set aside.
3. Stir-fry the Ingredients
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, and sauté until fragrant. Add the ground pork (or mushrooms) and stir-fry until cooked through.
4. Add Tofu and Sauce
Gently add the tofu cubes to the skillet and stir-fry for about 3-4 minutes. Add the doubanjiang and soy sauce, mixing well to coat the tofu.
5. Combine with Noodles
Add the cooked yakisoba noodles to the skillet, tossing everything together. Drizzle with sesame oil and season with salt and pepper to taste.
6. Garnish and Serve
Chop the green onions and sprinkle them over the yakisoba before serving. Enjoy your Mabo Tofu Yakisoba!