Mabo Tofu Yakisoba Recipe

Prepare tofu

Drain the tofu and gently press between paper towels or a clean kitchen towel for 10–15 minutes to remove excess moisture. Cut into 1/2-inch cubes and set aside.

Toast peppercorns

Lightly toast Szechuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant. Let cool, then crush lightly with a mortar and pestle or the back of a spoon.

If using frozen noodles, loosen them under warm running water and separate. If using fresh yakisoba noodles, gently loosen with your fingers. Have all vegetables sliced and aromatics minced.

Mix cornstarch and cold water to form a smooth slurry; set aside.

Brown the meat and aromatics

Heat a large wok or heavy skillet over medium-high heat. Add neutral oil (2 tbs). When hot, add ground pork and cook, breaking it up, until mostly cooked through (3–4 minutes). Push meat to one side and add minced garlic and grated ginger; stir-fry 30–45 seconds until aromatic.

Add doubanjiang and seasonings

Stir in doubanjiang and chili oil, frying for 30–60 seconds to bloom the chili paste. Add tianmianjiang (or hoisin), light soy, and dark soy; mix to coat the meat.

Add stock and tofu

Pour in the stock and bring to a gentle simmer. Carefully add the tofu cubes, spooning some sauce over them. Simmer gently for 3–4 minutes so tofu absorbs flavor. Be gentle to avoid breaking tofu too much.

Thicken the sauce

Stir the cornstarch slurry to recombine and slowly pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy, slightly saucy consistency. Taste and adjust seasoning with extra soy or a touch of sugar if desired. Stir in toasted crushed Szechuan peppercorns (reserve a pinch for garnish).

Stir-fry vegetables

In a separate large wok or push the mapo mixture to one side of the pan and add 1 tbs neutral oil and the sesame oil. Add the white parts of the sliced green onions, sliced onion, carrots, and mushrooms (if using). Stir-fry over high heat 2–3 minutes until vegetables begin to soften but remain bright.

Add cabbage

Add the sliced cabbage and continue stir-frying 1–2 minutes until just wilted but still with bite.

Combine noodles

Add the prepared yakisoba noodles to the vegetable pan. If noodles are clumped, add a splash (1–2 tbs) of stock or water to help separate. Toss and stir-fry 1–2 minutes to heat through and to coat lightly in oil.

Incorporate mapo tofu

Gently add the mapo tofu mixture into the noodle and vegetable pan. Using a spatula, carefully toss to combine — try to keep tofu cubes intact while distributing saucy bits evenly. Cook together 1–2 minutes so flavors meld and noodles are coated in the rich sauce. If the mixture seems dry, add up to 2–4 tbs more stock.

Taste and adjust seasoning. If you want more umami, add up to 1 tbs yakisoba sauce or extra soy. If you want more heat, drizzle extra chili oil or sprinkle a little crushed Szechuan pepper.

Transfer to a serving platter or divide among bowls. Garnish with chopped green onion tops and toasted sesame seeds. Sprinkle reserved crushed Szechuan peppercorns lightly over the top.

Serve immediately while hot. Provide extra chili oil or soy at the table for guests to customize.