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Mapo Tofu with Japanese Inaniwa Udon
What You Will Need
Ingredients
- Japanese Inaniwa Udon 2packs
- Tofu 1pcs(Diced）
- Minced pork 150g
- Egg 1pcs
- Spring onion, to serve
Marinade
- Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
- Some cornstarch
Seasoning
- Lee Kum Kee Chilli Bean Sauce 2 tbsp
- Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
- Lee Kum Kee Premium Mushroom Powder 1 tsp
- Lee Kum Kee Double Mushroom Dark Soy Sauce, to season
- Lee Kum Kee Pure Ground Fragrant Sesame Oil, to season
- Water 100ml
- Some cornstarch water
Made with
Lee Kum Kee products
How to make it
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Marinate the minced pork with the marinade. Cook the udon and set aside in a bowl.
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Add the egg into boiling water and turn to medium heat. Cook for 6 minutes. Immediately put the egg into ice cold water. When the egg is completely cooled down, peel and cut into half.
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Heat an oiled wok and stir fry the minced pork until cooked. Add the seasoning and tofu. When the sauce starts boiling, add cornstarch water to reduce the sauce.
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Place the mapo tofu onto udon. Top with a soft boiled egg and spring onion.
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Tips:
It is easier and neater to cut the soft boiled egg with a long piece of dental floss.