Sure, Mapo Tofu on Rice is great. But so is Mapo Tofu Ramen! And in the debate over rice or noodles, if youโve been leaning to the rice side, this Mapo Tofu Ramen might change your mind. This classic dish from Sichuan, China, combines with the popular Korean Shin Ramen, which creates an Asian fusion sensation! We are getting ready for the Chinese Lunar New Year of 2022, and so I am offering this Mapo Tofu Ramen as a New Year Special!
The Mapo Tofu recipe is an upgrade of my previous one. The spiciness curls around the Ramen noodles, and always encourages another bite, and another! And, if you are a true fan of Ramen, you might enjoy my Creamy Ramen Carbonara recipe.
TOFU
When making Mapo Tofu, I always love using Firm Tofu. The texture is easier to handle and it’s great for stir-fry. Of course, you can use Silken Tofu as well. With Silken Tofu, you need better care.
PORK
Traditionally, Chinese chefs use ground beef in this dish. Today there is more experimentation and it is increasingly common to use ground pork and even chicken. In this recipe, I prefer ground pork. If you are a vegetarian, you can substitute the meat with Mushrooms.
RAMEN
I use Korean Shin Ramen in this recipe. You can use ramen of your choice. Besides Ramen noodles, you can use Rice Noodles as well. It is important not to overcook the noodles as you want the noodles to remain a good chewy texture.
HOW TO MAKE THIS MAPO TOFU RAMEN
I hope you will give this Mapo Tofu Ramen recipe a try! It is quick and easy to make and itโs a wonderful Chinese Korean Fusion recipe.
MORE FUSION NOODLES RECIPES:
Cacio e Pepe Ramen โ Cheesy and Peppery
Double Cheesy and Spicy Udon Noodles
Chinese-Korean Spicy Garlic Shrimp Spaghetti
Sea Salt & Sichuan Pepper Chicken Broccoli Noodles
Mapo Tofu Ramen
Ingredients
- 440 g Firm Tofu, cut in cubes
- 1/2 tsp Salt
- 1.5 tbsp Vegetable Oil
- 180 g Ground Pork
- 2 tbsp Chinese Chili Bean Paste (Doubanjiang)
- 220 ml Water
- 1 tsp Sichuan Peppercorns
- 3 dried Red Peppers, cut in small pieces
- 1 chopped Green Onions
- 2 packages of Shin Ramen
- 2 tsp Sesame Oil
Seasonings
- Pinch of Salt
- 1 tsp Chicken Bouillon
- 1 tsp Sugar
- 1 tsp Dark Soy Sauce
Starch Water
- 1 tbsp Cornstarch
- 1/3 cup / 80 ml Water
Instructions
- Cut the Tofu in small cubes and place in a bowl. Add the Salt and hot Water (90 C). Soak the Tofu for 5 minutes and then drain.
- In a frying pan, on medium-high heat. Add the Dried Red Peppers and Sichuan Peppercorns and fry for about 1 minute until fragrant. Then use a mortar and pestle to grind the peppers. Set aside.
- In a wok, add in Vegetable Oil, on medium-high heat. Then add the Ground Pork and cook for about 2 minutes until the color changes to a light brown.
- Add the Chili Bean Sauce and stir with the pork for about 30 seconds until the pork is well coated.
- Add the Water and turn the heat down to medium-low. Add all Seasonings: Salt, Chicken Bouillon, Sugar, and Dark Soy Sauce. Stir well.
- Add the Tofu and mix well with the sauce. Cook the Tofu for approximately 5 minutes on medium-low heat.
- During the 5 minutes cooking time, add 3 tbsp of Starch Water one spoonful at a time every 30 seconds.
- Before serving, add the ground Peppers, and chopped Green Onions for garnish. Set aside.
- Boil a pot of water. Cook the Ramen Noodles for a few minutes until just cooked. Drain the noodles.
- Transfer the noodles into a large bowl. Add in the Sesame Oil. Mix well.
- Transfer to serving bowls. Then add the Mapo Tofu on top. Sprinkle extra ground Peppers and chopped Green Onions. Combine well and ready to enjoy!
Video
Notes
- Remember not to overcook the Ramen Noodles, or any noodles! Firm always wins out over soft.
- The Sesame Oil not only helps to enhance the flavor, but also keeps the Noodles in a nice texture!
- You can also substitute the Ramen with Rice Noodles.
EN 
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