Making Mapo Tofu Ramen

I’ll come back to write something witty or explain the dish here later, because as of now I’m [very] late to an iftar party. So read on for the recipe and enjoy!

MAPO TOFU RAMEN:

[ 1 1/2 cup low sodium chicken broth + 2 teaspoons potato starch (halve if using cornstarch) + 2 teaspoons soy sauce + 1 teaspoon sugar + 1 tablespoon sesame oil + 2 medium cloves of garlic, minced + 2 teaspoons minced ginger + 4 green onions white part only, minced + 1 tablespoon fermented black beans, roughly chopped (black bean paste will also work) + 10-12 shiitake mushroom, finely chopped + 2 teaspoons doubanjiang (chili bean paste) + 14 ounce block of silken tofu, drained and cut into 3/4” cubes + 2 packets instant ramen ] OPTIONAL: 1/2 teaspoon Sichuan peppercorns, black seeds removed then ground.

Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

***OPTIONAL STEP:

I fried my tofu in a tiny bit of oil just to firm them up to prevent from breaking when I toss them in the sauce. Feel free to omit this step.

Heat a wok or large frying pan until very hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant.

Add the black beans and Sichuan pepper and continue stir-frying. Add the chopped shiitake mushroom and use the spatula to break it up into small pieces.

Add the doubanjiang and stir to distribute. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the mushroom and tofu.

Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

While the tofu is cooking, boil the instant noodles (sans seasoning packet) for half the amount of time in the package instructions.

Drain and add to the tofu mixture.

Toss to coat, then boil until the sauce thickens. Garnished with the green parts of the green onions.

MAPO TOFU RAMEN:

Add the chicken stock, cornstarch, soy sauce and sugar to a small bowl and stir to combine.

***OPTIONAL STEP:

I fried my tofu in a tiny bit of oil just to firm them up to prevent from breaking when I toss them in the sauce. Feel free to omit this step.

Heat a wok or large frying pan until very hot. Add the sesame oil, garlic, ginger and green onions and stir-fry with a spatula until fragrant.

Add the black beans and Sichuan pepper and continue stir-frying. Add the chopped shiitake mushroom and use the spatula to break it up into small pieces.

Add the doubanjiang and stir to distribute. Give the stock mixture a good stir to incorporate anything that may have settled, and then pour it over the mushroom and tofu.

Add the tofu, and toss to mix (if you stir it, the tofu will lose its shape).

While the tofu is cooking, boil the instant noodles (sans seasoning packet) for half the amount of time in the package instructions.

Drain and add to the tofu mixture.

Toss to coat, then boil until the sauce thickens. Garnished with the green parts of the green onions.