Mapo Tofu Udon (Vegan)

🥘 Ingredients

• silken tofu ½ cup
• miso paste 1 ½ tbsp
• nutritional yeast 1 tbsp
• vegetable stock ¼ cup
• firm tofu ½ cup
• sichuan peppercorns ½ tsp
• chili crisp oil 1 tbsp
• udon noodles 8 oz

1. 1

   To make the rich, creamy mapo tofu udon sauce, in a blender , blend silken tofu with miso paste and nutritional yeast with vegetable stock until smooth, 3 minutes .
2. 2

   In a pan , crumble firm tofu and cook until crumbly, about 2 minutes ; stir in sichuan peppercorns and chili crisp oil , coating the crumbles.
3. 3

   Pour the sauce from the blender into the pan with the crumble and simmer to combine and thicken slightly, 2 minutes .
4. 4

   In a pot , boil water and cook udon noodles until al dente, 4 minutes ; drain.
5. 5

   Add the drained noodles to the pan with the sauce and crumble; toss to coat and heat through, 1 minutes . Serve immediately.