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This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.
- 1⁄2 tablespoon fermented black beans
- 2 tablespoons chili bean paste
- 1⁄2 tablespoon shaoxing wine or 1⁄2 tablespoon dry sherry
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1⁄2 teaspoon ground sichuan pepper
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 4 ounces ground pork or 4 ounces ground beef
- 2 scallions, white green parts separated chopped
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 3 cups chicken stock
- 1 lb tofu, drained cut into 1-inch cubes (medium or firm)
- 2 (4 ounce) packetsinstant ramen noodles (discard flavor packets)
- In a small bowl, mash the fermented black beans with the back of a spoon. Stir the mashed black beans with the chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the meat and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula.
- Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
- Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes.
- While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
- Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.