Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's creamy mapo tofu udon noodles
Serves 2 - 3
Easy
Prep:
Cook:
Content creator Verna Gao shares her spin on the popular mapo tofu dish – complete with a creamy, silken tofu sauce to help take the edge off the heat
Skip to ingredients
- 300g silken tofu
- 1 tbsp neutral oil
- 1 tbsp Sichuan peppercorns
- 2 garlic clovesminced
- 1 tsp gingerminced
- 1 small red chillichopped
- 150g minced pork
- 1-2 doubanjiang(adjust to preference)
- ½ tbsp cooking wine(optional)
- ½ tbsp Chinese black vinegar
- 1 tsp sugar
- 250g fresh udon noodles
- handful of spring onionsfinely chopped
- 1-2 tsp chilli oil(optional)
Method
step 1
Blend the silken tofu until completely smooth and creamy. Set aside.
step 2
Heat the oil in a frying pan and add the Sichuan peppercorns. Let them infuse until they smell fragrant, then remove (this way you get the flavour without biting into them).
step 3
In the same oil, fry the aromatics until fragrant, then add the minced pork until browned.
step 4
Add the doubanjiang and mix, then add the cooking wine, vinegar and sugar and toss to combine.
step 5
In a separate pot, cook the udon following pack instructions.
step 6
To plate, start with the udon noodles, then top with the blended silken tofu and the mapo pork. Finish with spring onions and chilli oil, if you like. Mix thoroughly before enjoying!
