Creamy Tofu Buldak Udon
That Mapo Tofu Udon made viral by @audreyishome haunted my dreams, and I knew I had to make a version of it! I love the idea of Buldak Carbonara but the combination of dairy and that much spice would probably kill me, so this is the perfect way to get that creamy, fiery combo without risking my tummy.
It works so well, and the buldak bit is actually so easy – try it, you’ll see!
RECIPE: Creamy Tofu Buldak Udon
Serves 2
Ingredients
300g (10.5oz) minced chicken
5 tablespoons gochujang (Korean chilli paste)
1-2 tablespoons gochugaru (Korean chilli flakes)
½ teaspoon salt
2 teaspoons soy sauce
2 teaspoons sugar
A little bit of chicken powder or chicken stock concentrate (optional)
3/4 cup (180ml) water
3-4 cloves garlic, minced
1-5 birds’ eye chillies (chilli padi), chopped (optional, and to taste!)
1 block silken tofu (300g/10.5oz)
2 blocks udon noodles (preferably the frozen ones)
Spring onions/scallions, to finish
Method
Drain the silken tofu briefly, then blend until smooth. Set aside.
Mix the gochujang, gochugaru, salt, soy sauce, sugar and chicken powder/stock concentrate, if using, together with half of the water, stirring until well combined.
In a pan, heat a tablespoon of oil on medium-high. Sauté the minced chicken, breaking up any chunks. After a minute, add the minced garlic.
After another minute or so, pour in the sauce, stirring to get everything mixed in. If using, stir in the chopped chillies. Cook for 3-4 minutes, until the chicken is cooked.
Add more water as needed, but here’s the key: once the chicken is cooked through, taste and ADJUST the seasoning with anything you like - more chilli powder, more chopped chillies, more sugar, more salt, etc.
In the meantime, boil the noodles according to instructions, then drain.
Assemble each bowl with udon at the bottom, creamy tofu on one side, then the buldak sauce on the other. Top with some sliced scallions/spring onions, and toss to eat!
