Mapo Tofu Noodles with Ground Beef and Spicy Bean Paste

A twist on the classic Mapo Tofu, served over noodles. Silken tofu, ground beef, and a spicy bean paste sauce combine for a flavorful and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.39/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Beef

Mood:

Spicy

Ingredients

Servings

6Dried shiitake mushrooms(soaked in hot water for 30 minutes, then sliced)

£2.50

1lbGround beef

£4.00

2packagesSilken tofu(drained and cubed)

£3.00

1lbNoodles(your favorite type (egg noodles, udon, spaghetti))

£1.50

2tbspVegetable oil

£0.10

4clovesGarlic(minced)

£0.20

1tbspGinger(minced)

£0.15

2tbspDoubanjiang (spicy fermented bean paste)

£0.50

2tbspSoy sauce

£0.10

1tbspShaoxing wine (or dry sherry)

£0.25

1cupChicken broth (or vegetable broth)

£0.30

1tspSugar

£0.05

1tbspCornstarch(mixed with 2 tbsp cold water)

£0.05

1tspSesame oil

£0.15

2Scallions(chopped, for garnish)

£0.50

1tspSichuan peppercorns(toasted and ground, for garnish (optional))

£0.20

Total Cost

£13.55

£3.39 per serving

Instructions

1.
Cook noodles according to package directions. Drain and set aside.
2.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned.
3.
Add garlic and ginger to the skillet and cook for 30 seconds, until fragrant.
4.
Stir in doubanjiang and cook for 1 minute, until fragrant and the oil turns red.
5.
Add sliced shiitake mushrooms and cook for 2 minutes.
6.
Pour in chicken broth, soy sauce, and Shaoxing wine (or dry sherry). Bring to a simmer.
7.
Gently add silken tofu cubes to the skillet. Simmer for 5 minutes, allowing the tofu to heat through.
8.
Stir in sugar and cornstarch slurry to thicken the sauce. Simmer for 1-2 minutes, until the sauce has thickened to your liking.
9.
Stir in sesame oil.
10.
Serve the Mapo Tofu sauce over cooked noodles. Garnish with chopped scallions and toasted ground Sichuan peppercorns (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Adjust the amount of doubanjiang to your preferred level of spiciness.

If you can't find Shaoxing wine, dry sherry is a good substitute.

For a vegetarian version, substitute the ground beef with chopped mushrooms or firm tofu.

Serve with a side of steamed vegetables for a more complete meal.

Cooking Equipment

Wok or large skillet

Large pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Mapo Tofu Noodles with Ground Beef and Spicy Bean Paste

Ingredients

Instructions