Ultra creamy tofu udon with your choice of 4 savoury mince toppings. A high-protein noodle recipe that’s perfect for busy weeknights – only 20 minutes!
Introduction
Why did no one tell me the hardest part about adulthood is how much protein I have to eat every single day???
Seriously. It feels like I’m constantly doing mental math trying to figure out where my next serving of protein is coming from. So when I first came across this creamy tofu udon noodle recipe on social media, I was skeptical. On paper, blended tofu as a noodle sauce just doesn’t sound… appetizing.
But for the sake of protein, I decided to give it a go.
And oh my.
I’ve made this almost every week since.
Not only is it high in protein and relatively low in calories, it’s also ridiculously quick and easy to make. The creamy tofu sauce is completely no-cook—simply blend tofu until smooth. That’s it.
Full recipe credit goes to @audreyishome, whose original recipe features a delicious mapo-inspired minced meat topping.
I don’t always have doubanjiang sitting in my fridge, so I started experimenting with different mince toppings depending on what I had available.
That’s how the mince meat variations here came to be! Alongside the original mapo-inspired mince, I’ve included a simple chilli oil version, easy sambal version AND a no-spice, savoury sweet mince – all just as flavourful and weeknight-friendly.
And yes, most of the mince toppings are spicy.
That’s intentional.
The spicy, savoury mince tastes incredible against the cool, creamy tofu sauce. I’ve also made a few adjustments to the tofu sauce (saucier!) too by the way. Once everything gets mixed together, you get the perfect balance of creamy, spicy, savoury, and slightly sweet flavours in every bite.
That said, if you’re cooking for kids or anyone who prefers milder food, you can easily make the non-spicy version. The sweet soy mince is delicious on its own, although I personally like adding a finely minced bird’s eye chilli for a little extra kick.
If you’ve been trying to eat more protein but can’t stop thinking about creamy noodles, this Creamy Tofu Udon might just become your new weeknight obsession.
What is Creamy Tofu Udon?
Creamy Tofu Udon is a quick noodle dish made with chewy udon, a silky blended tofu sauce, and a savoury minced meat topping.
Instead of using cream, dairy or cheese, silken tofu is blended into a smooth sauce with soy milk and salt. The result is surprisingly rich, velvety, and neutral—perfect as a base for bold toppings.
This recipe is inspired by @audreyishome’s viral tofu noodle concept, originally paired with a mapo-style mince. In this recipe, I’ve expanded it into three more easy flavour directions depending on what you have in your pantry. I also made minor tweaks to the original recipe so it’s saucier and mildly seasoned.
The idea stays the same:
A creamy, cooling noodle base + a punchy, savoury topping.
That contrast is what makes this dish so addictive.
Now you can choose your mood:
- Spicy chilli oil mince
- Fragrant sambal mince
- Bold mapo-style mince
- Sweet-savoury kicap manis mince
Why You’ll Love This Recipe
Key Ingredients
- Silken tofu: The base of the sauce that’s high protein! Once blended, it becomes silky, creamy, and smooth. Firm tofu will not blend smoothly (more chunky), but it CAN be used if you’re in a pinch. Add more soy milk for an easier, smoother blend.
- Soy milk: The original recipe don’t require an extra splash of soy milk, but I love adding it to make it more liquid. Helps loosen the sauce into a pourable, velvety consistency. Unsweetened soy milk works best, oatmilk works too.
- Udon noodles: Thick, chewy noodles that hold onto the creamy sauce beautifully. Fresh or frozen both work. Feel free to replace with noodle of choice – i’ve also used with soba!
- Ground meat: Chicken, beef, turkey, plant-based or firm tofu mince all work well. This makes up the second layer of protein in this dish.
- Aromatics & sauces: Garlic, shallots, ginger, soy sauce, chilli oil, doubanjiang, and vinegar depending on which mince variation you choose. The flavour has to be more on the intense side – spicy is great! – it pairs better with the tofu udon sauce.
Key Steps to Making Creamy Tofu Udon
1. Blend the tofu sauce
- Blend silken tofu, soy milk, and salt until completely smooth and creamy. No cooking needed!
- If you want a warm tofu sauce, steam or microwave in short bursts. Do not aggressively heat the sauce or it will curdle.
2. Cook the udon
- Prepare according to packet instructions. Drain well.
3. Make your mince topping (choose one of four)
You now have four options:
- Chilli Oil Mince – savoury, spicy, slightly sweet, glossy
- Simple Sambal Mince – aromatic, spicy, slightly smoky
- Classic Mapo Mince – bold, numbing heat, deeply savoury
- Savoury Kicap Manis Mince – sweet, umami-rich, kid-friendly, comforting
Each one completely changes the final flavour of the dish while keeping the same creamy base. Refer to the recipe card below for the individual recipes.
4. Assemble
- Divide udon into bowls.
- Pour over the creamy tofu sauce and ladle over the mince topping.
5. Finish
- Top with scallions, spring onions or cilantro.
- Mix everything well before eating so the sauce becomes creamy, glossy, and evenly coated.
- Top with blanched veggies if you made it, serve and enjoy!
How to Serve
This is best served immediately while the noodles are warm and chewy!
Great toppings include:
- Sliced scallions
- Toasted sesame seeds (more protein!)
- Extra chilli oil
- Crispy shallots
- Soft-boiled egg
- Cucumber
- Blanched greens (bok choy, spinach)
For a higher protein meal, double the mince or add an egg on top.
Tips and Tricks
Storing and Reheating
Storage
Store components separately in airtight containers:
- Tofu sauce: up to 3 days in the fridge
- Mince topping: up to 4–5 days
- Cooked noodles: best eaten fresh, but I’ve found that cooked frozen udon can be stored 1–2 days more
Reheating
Reheat mince and noodles until hot. The tofu sauce can be served cold or brought to room temperature.
Meal prep tip
Make a batch of mince at the start of the week! They are a versatile protein option that you can also top rice with, tossed into noodle stir fries, or chucked in a wrap!
More recipes like this
Creamy Tofu Udon with Mince Meat Toppings (4 Variations)
2
servings5
minutes15
minutesCreamy, high-protein udon noodles made with a silky blended tofu sauce and your choice of 4 flavour-packed mince toppings: chilli oil, sambal, mapo-style, or savoury-sweet kicap manis.
Keep the screen of your device on
Ingredients
- Tofu Sauce
300 g silken tofu (10.5 oz)
1/4 cup soy milk (60 ml)
1/2 tsp salt
- Noodles
2 portions udon noodles (~400–500 g / 14–18 oz total)
Bok choy or leafy vegetable of choice
Spring onions/scallions/cilantro, for garnish
- Mince Base
250 g ground chicken or beef (or protein of choice)
- Mince Variations (Choose 1)
- a. Chilli Oil Mince
1 tsp oil
2 cloves garlic, minced
1 tbsp chilli oil (15 ml)
1 tbsp kicap manis (15–22 ml)
1 tbsp light soy sauce (15 ml)
1 tsp vinegar (5–10 ml)
1 -2tbsp water (15–30 ml)
- b. Simple Sambal Mince
1/4 cup dried chillies (about 3-4 stalks)
2 onions, peeled and chopped
2 cloves garlic, peeled
2 tbsp water (for easier blending)
1 tbsp oil
1 tbsp sweet chilli sauce (see Notes)
1/4 tsp salt (to taste)
- c. Classic Mapo Mince
1 tsp oil
1 tsp ginger, minced
2 cloves garlic, minced
1 tbsp doubanjiang
1 tbsp chilli oil
1/2 tsp sugar
1 tsp soy sauce (to taste)
- d. Savoury Kicap Manis Mince
1 tsp oil
1 onion, minced
2 cloves garlic, minced
2 tbsp kicap manis
1 tbsp oyster sauce
1 tsp soy sauce (to taste)
4 tbsp water (60 ml)
Directions
- Make tofu sauce
- Add silken tofu, soy milk, and salt into a blender.
- Blend until completely smooth and creamy. Set aside.
- If you want a warm tofu sauce, steam or microwave in short bursts. Do not aggressively heat the sauce or it will curdle.
- Cook udon
- In a pot of boiling water, blanch bok choy or vegetable of choice for about 30 seconds. Remove from water and set aside.
- In the same pot, prepare udon according to package instructions. Generally:
– Frozen: boil 1–2 minutes
– Fresh: boil 5-7 minutes
– Vacuum-packed: turn off the stove. While still hot, add udon to the hot water and wiggle to loosen for 1-2 minutes. - Drain well.
- Cook mince topping (choose one)
Cook mince topping according to your flavour option: - A. Chilli Oil Mince
- Heat oil in a pan over medium heat.
- Add garlic and mince. Cook 5–7 minutes until browned.
- Add chilli oil, dark soy sauce, light soy sauce, vinegar, and water.
- Simmer 1–2 minutes until glossy.
- B. Simple Sambal Mince
- Soak dried chillies in boiling hot water for 2–3 minutes, or until it rehydrates and softens. Drain.
- Blend soaked dried chillies, onions, garlic, and water into a paste.
- Heat oil over low to medium heat. Cook sambal paste 4–6 minutes, stirring often, until it dries down slightly and thickened. It should also slightly deepen in colour.
- Add mince and cook until browned, about 5-7 minutes. If mince releases liquid, let the excess liquid cook off.
- Stir in chilli sauce and salt, to taste.
- Simmer until glossy.
- C. Classic Mapo Mince
- Heat oil in a pan, place over medium heat.
- Add garlic, ginger, doubanjiang, chilli oil. Cook 1–2 minutes.
- Add mince and cook 5–7 minutes until browned.
- Add sugar and soy sauce to taste.
- Simmer 1–2 minutes until glossy.
- D. Savoury Kicap Manis Mince
- Heat oil in pan over medium heat.
- Sauté onion and garlic 1–2 minutes.
- Add mince and cook 5–7 minutes until browned.
- Add kicap manis, oyster sauce, soy sauce, and water.
- Simmer 1–2 minutes until glossy.
- 4. Assemble bowls
- Divide udon into 2 bowls
- Add half the mince topping per bowl
- Pour over creamy tofu sauce
- 5. Finish & serve
- Top with scallions/spring onions/cilantro for garnish, and blanched veggies, if any.
- Mix well before eating. Enjoy!
Notes
- Chilli Sauce: Sweet chilli sauce can refer to regular chilli sauce or thai sweet chilli sauce. This adds sweetness, not so much spice as most are not that spicy. Do not use hot sauces or chilli sauces that lean more tangy and vinegar-y than sweet, such as sriracha or tabasco sauce. It’s a different flavour profile, especially for sambal.
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