Creamy Mapo Tofu Udon

In a medium pot, bring water to a boil. Add frozen udon noodles and cook for about 2-3 minutes until loosened. Drain, rinse under cold water for 10-15 seconds, and set aside.
16 oz udon noodles
In a blender, combine silken tofu, peanut butter, a splash of water, and salt. Blend until smooth and creamy, adding more splashes of water as needed to achieve a creamy consistency. Set aside.
1 package (16 oz) silken tofu, 2 tablespoon peanut butter, Splash of water, ½ teaspoon salt
Heat a skillet over medium heat and add neutral oil. Add garlic and ginger and sauté for about 30 seconds until fragrant. Add ground pork and cook for 2-3 minutes, breaking it apart, until browned.
1 tablespoon neutral oil, 2 cloves garlic, 1 teaspoon minced ginger, 6 oz ground pork
Stir in chili bean sauce, soy sauce, oyster sauce, and chili oil. Cook for another 1-2 minutes until everything is well combined and the pork is fully cooked. Remove and set aside.
1 tablespoon chili bean sauce, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 tablespoon chili oil
Add the cooked udon noodles to a bowl, pour the creamy tofu sauce over the noodles, then top with the pork mixture.
Garnish with chopped green onions and more chili oil if desired. Serve immediately.
Chopped green onions, Chili oil