This creamy udon with tofu sauce was inspired by a viral recipe circulating on Chinese social media. Blending tofu into the sauce adds extra protein while keeping it light and smooth. The dish has everything you want in a great bowl of noodles with bouncy udon, a silky, creamy sauce, and savory ground beef for depth and richness. This creamy udon with tofu sauce comes together in just 15 minutes and has easily become one of my favorite viral recipes I’ve tried. I took inspiration from the original concept and developed my own version.
Why You’ll Love This Creamy Udon with Tofu Sauce
- Quick and Easy – Ready in just 15 minutes
- Creamy – The tofu-based sauce is silky, rich, and light
- Packed with Protein – Ground beef and tofu make this a protein-rich meal
- Perfectly Balanced – Bouncy udon noodles, creamy sauce, and savory beef make every bite perfection.
Ingredients
- 1 tube soft tofu or ½ block silken tofu
- Base of the creamy sauce
- 2 tbsp sesame paste or peanut butter
- Adds nuttiness and richness
- Pinch of MSG
- Adds umami
- ½ lb ground beef
- The protein of the recipe
- 2 tbsp doubanjiang
- Adds a deep flavor
- ½ tbsp Shaoxing cooking wine
- Adds complexity to the dish
- 1 tsp soy sauce
- Enhances savoriness
- Garlic, minced (to taste)
- Creates a more developed savory profile
- Green onions, whites, and greens separated
- Adds delicious aromatic flavor
- Chili oil, to taste (optional)
- Adds spiciness
- Udon noodles (1–2 servings)
- Noodles that soak up the sauce
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Cook the udon noodles according to package instructions. Drain and set aside.
In a blender, combine the tofu, sesame paste, and MSG. Blend until completely smooth and creamy. Set aside.
Heat a drizzle of oil in a pan over medium heat. Add the white parts of the green onions and minced garlic; sauté until fragrant.
Add the ground beef and cook, breaking it up, until fully browned.
Stir in the doubanjiang, cooking wine, and soy sauce. Cook for another 1–2 minutes until well combined and aromatic.
To assemble, add the udon noodles to a bowl or plate. Top with the ground beef mixture, then pour the creamy tofu sauce over everything.
Garnish with the green onion greens and drizzle with chili oil if desired.
Mix well and enjoy immediately.
Creamy Udon with Tofu Sauce Cooking Tips
- Only use soft or silken tofu for the creamy sauce, as firm tofu will not blend smoothly.
- Do not overcook the udon. After cooking, rinse the noodles in cold water to stop the cooking process and prevent them from becoming soggy.
Ingredient Substitution
Sesame Paste –> Peanut Butter
MSG –> Salt
Ground Beef –> Ground Pork
Shaoxing Cooking Wine –> Dry sherry, mirin, sake, white wine
Creamy Udon with Tofu Sauce
Ingredients
- * 1 tube soft tofu or ½ block silken tofu
- * 2 tbsp sesame paste or peanut butter
- * Pinch of MSG
- * ½ lb ground beef
- * 2 tbsp doubanjiang
- * ½ tbsp Shaoxing cooking wine
- * 1 tsp soy sauce
- * Garlic minced (to taste)
- * Green onions whites, and greens separated
- * Chili oil to taste (optional)
- * Udon noodles 1–2 servings
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a blender, combine the tofu, sesame paste, and MSG. Blend until completely smooth and creamy. Set aside.
- Heat a drizzle of oil in a pan over medium heat. Add the white parts of the green onions and minced garlic; sauté until fragrant.
- Add the ground beef and cook, breaking it up, until fully browned.
- Stir in the doubanjiang, cooking wine, and soy sauce. Cook for another 1–2 minutes until well combined and aromatic.
- To assemble, add the udon noodles to a bowl or plate. Top with the ground beef mixture, then pour the creamy tofu sauce over everything.
- Garnish with the green onion greens and drizzle with chili oil if desired.
- Mix well and enjoy immediately.
If you enjoyed this creamy udon with tofu sauce recipe, you might also like my easy niku udon recipe.
