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Mapo Tofu Noodles with Chili Oil

Mapo Tofu Noodles with Chili oil

These are two rich and spicy flavors merging — the ones of a Mapo Tofu with the comfort of tasty vermicelli noodles.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine Chinese
Servings 2

Ingredients
  

  • Vermicelli
  • 180 g tofu, cubed
  • Shitake mushroom
  • 1 tbsp minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • Salt to taste
  • Sugar to taste
  • 1 tbsp chili oil
  • 2 coriander leaves or scallions for garnish

Instructions
 

  •  Soaked the vermicelli with warm water for 10 minutes. Drain and keep aside.
  • Add vegetable oil over medium-high in a large pan or wok. Add the minced garlic and mushroom, sauté until fragrant.
  • Add doubanjiang paste, oyster sauce and chili oil or paprika powder; stir it well.  Then, add stock.
  • Add in cubed tofu, taking great care not to break the pieces, and cook a few minutes. Then, add vermicelli and cover it. Cook until the noodles soft.
  • Add cornstarch slurry and stir until thickening of the sauce becomes thick.
  • Mapo Tofu noodles is ready to serve. Garnish with chopped coriander leaves or spring greens.
Keyword Mapo Tofu Noodles