I adore your mapo but was recently diagnosed with Celiac. Any ideas on how to get the doubianjiang flavor with gluten-free ingredients? (Miso + Sambal? Fish sauce + chili oil?)
The site Just One Cookbook has a post on doubianjiang that mentions a gluten-free brand! I’m not sure why I remember this as I’m not gluten-free, so can’t vouch for it myself, but give it a look!
@@lineettaI googled it and they said: "Gluten-Free Doubanjiang - It looks like Youki Sichuan Doubanjiang is the only gluten-free doubanjiang. One website I found mentioned about these doubanjiang brands below are gluten-free: Mong Lee Shang, Six Fortune, and Master." That's a kinda contradictory pair of sentences, but I presume they mean they read thees more, but didn't verify.
Any tips on picking out a good wok, I bought your book recently. Are there tips in the book? The wok I just bought is pretty heavy so doesn't seem ideal for tossing. Maybe I can stick to just using it for frying and get a new one?
What is the weight of your new wok and what is it made of? There are some lighter carbon steel woks but they aren’t exactly light. I just picked up the Babish wok on sale at Walmart cause Kenji recommended it in a previous video and am pretty happy with it
Canola oil is not caiziyou. You can find it here but it depends where and in what market. I find it easily on the west coast but not so much back east.
Chinese Cooking Demystified did an episode on Chinese rapeseed oil in 2020. I couldn't find it in my local Chinese supermarket but found some mustard seed oil in a South Asian market as CCD suggested.
Mapo tofu is so good but I'm always worried people won't like it if I make it. Something about the numbing, the tofu mixed with meat and the spice turns many western palettes off.
The numbing comes from szechuan pepper. You can leave that out. You can use less doubanjiang, or tone down the heat with some sugar. Also if you want to get people use to the tastes and they dont like tofu, just make the sauce and use it on other things. You could totally make this with more ground meat and leave out the tofu. Like an asian sloppy joe.
Google to confirm, believe it's aka Canola oil. Different style of pressing the oil, like olive oil, theres first press, then a second that yeilds a heavier product. Try Indian markets, rapeseed oil is used alot in their cooking as well.
@@JKenjiLopezAlt Except canola oil is 22% LA so it doesn’t matter if it’s refined or not, already oxidized pre consumption by literally just existing, and then you cook with it which pufa’s are extremely unstable under heat, and if that wasn’t enough, it gets further oxidized in our bodies. Seed oils are also deodorized so there’s no point in getting virgin rapeseed oil for taste, it’s unrefined by definition, oxidized by nature.
Rapeseed oil is the proper name. Different languages have words that might be considered offensive in another language and this is one such case. I'd encourage you to look up some reddit discussions on the topic and educate yourself.
Of all the yt chefs kenji would probably be #1 on my list to not call it rapeseed oil. im about 99% confident we'll get a followup short explaining why since I know it was originally called this but now everyone calls it grapeseed but maybe he doesnt like calling it that because it's not produced from grape seeds?
Grapeseed oil and rapeseed oil are not the same thing. Grapeseed oil comes from grape seeds, and rapeseed oil comes from the rapeseed plant. Why would he call it something that it's not?
@@JeepWranglerIslander Nope. Canola oil is an extremely refined oil that comes from plant seeds that were specifically bred from the original brassica napus (rapeseed) to reduce the erucic acid and to make it more neutral flavored. Caiziyou (virgin roasted rapeseed) is the traditional oil of Sichuan and is a much different product than canola oil even though they both come from very genetically similar brassicas.
Quality family friendly recipe as always. Thank you Kenji.
Literally made this yesterday following your longer recipe, first time having it it was great! Thank you 🙏
Literally
@@jamesh2578 what about it
Made mapo tofu this weekend! Love mine with soft silken tofu and pork fried until it crispy golden brown 😋
Silken is a nice change with this
Seen this recipe twice this week … the Kenji version looks banging, definitely gonna try it this weekend…
mapo tofu is the best! i make a vegan version once a week and it always hits the spot
Hi, what's the beef substitute you use?
I'd love to also hear about your vegan recipe!
@@benisroodoriginals usually use pork as far as i’m aware
@@benisroodnot the OP but I find trader joe's beefless crumbles to be great for stuff like this
@@benisrood textured soy protein works nicely but you can also just not use anything tbh it's still very good
Loving all the new content that involves your new power burner! Keep it up.
Great Recipe! Personally I love doubanjiang so I would personally out twice as much in but yours is probably better for a family recipe ✨✨
Also made this last night. Thanks to The Wok, this is also now my go-to weeknight meal!! Can’t thank you enough for that book Kenji ❤
Looks so good. Love tofu
I adore your mapo but was recently diagnosed with Celiac. Any ideas on how to get the doubianjiang flavor with gluten-free ingredients? (Miso + Sambal? Fish sauce + chili oil?)
The site Just One Cookbook has a post on doubianjiang that mentions a gluten-free brand! I’m not sure why I remember this as I’m not gluten-free, so can’t vouch for it myself, but give it a look!
@@lineettaI googled it and they said: "Gluten-Free Doubanjiang - It looks like Youki Sichuan Doubanjiang is the only gluten-free doubanjiang. One website I found mentioned about these doubanjiang brands below are gluten-free: Mong Lee Shang, Six Fortune, and Master."
That's a kinda contradictory pair of sentences, but I presume they mean they read thees more, but didn't verify.
I simply couldn't eat mapo tofu anymore without some big white beans in it. The change in texture from the tofu for variety is just too god.
Love mapo anything
What dobanjiang do you use?
Rapeseed = canola
rapeseed OIL is NOT canola oil.
@@theboringchannel2027 You are incorrect. Look it up.
I suggest you correct your statement,
as its the oil they are referring to.
@@theboringchannel2027 rapeseed oil = canola oil.
Canola is just a label change for marketing: Canadian oil low acid -> canola.
Cuz BBY that's what I've been searching for all my lyff
Is Rapeseed oil the same as Canola oil?
yes
what burner is that? did you do a prior video on it? i can’t find it unfortunately
OOOh this looks great.. what are the ingredient amounts please and thank you?
Hello Kenji, what is the ratio of sake, soy and mirin?
Try doing 1: .8 : 1, of sake, soy sauce and mirin
Are you cooking this outdoors? What is this stove?
Do you have a preferred doubanjiang brand?
Anything with the "China Time-Honored Brand" symbol.
stir frying with one hand and filming with the other must be tough
Japanese style: just add some soy sauce, sake, mirin
Haven't seen this outdoor power burner before. What is it?
Any tips on picking out a good wok, I bought your book recently. Are there tips in the book? The wok I just bought is pretty heavy so doesn't seem ideal for tossing. Maybe I can stick to just using it for frying and get a new one?
What is the weight of your new wok and what is it made of? There are some lighter carbon steel woks but they aren’t exactly light. I just picked up the Babish wok on sale at Walmart cause Kenji recommended it in a previous video and am pretty happy with it
Love that there’s no weirdos in the comment whining about seed oils
Is caiziyou/rapeseed oil easy to get in the US? I thought there were some type of import restrictions
It's usually called Canola oil here, the original name doesn't market very well.
Canola oil is not caiziyou.
You can find it here but it depends where and in what market. I find it easily on the west coast but not so much back east.
Good to know, thanks! I’ll check next time I’m at my 99 ranch
99 ranch might have it depending on location, otherwise indian mustard seed oil is a good substitute
Chinese Cooking Demystified did an episode on Chinese rapeseed oil in 2020. I couldn't find it in my local Chinese supermarket but found some mustard seed oil in a South Asian market as CCD suggested.
Mapo tofu is so good but I'm always worried people won't like it if I make it. Something about the numbing, the tofu mixed with meat and the spice turns many western palettes off.
The numbing comes from szechuan pepper. You can leave that out. You can use less doubanjiang, or tone down the heat with some sugar. Also if you want to get people use to the tastes and they dont like tofu, just make the sauce and use it on other things. You could totally make this with more ground meat and leave out the tofu. Like an asian sloppy joe.
May i ask why you don't use spices like szechuan peppercorns?
This is the Japanese version of the dish. No peppercorn.
I'm sure you're aware of hot Italian sausage and it's play between flavor and spice, how would you make this dish 'hot'?
Mapo tofu dipped in Kenji’s chili oilllll
Looks delicious, love mapo tofu. Any suggested alternatives to seed oil?
Any neutral cooking oil: avocado, sunflower, vegetable
Macadamia oil
Am I the ONLY one who thought rapeseed was grapeseed?
What kind of oil was that😗
Canola. Nobody uses the other name anymore for obvious reasons 😕
@@leeschumacher8285 ahhh ...I see. Thank goodness, and thanks for the clarification ☺️
Dobanjang substitute please....😂
Would love to know why beef and not pork? Is it part of the Japanese twist or is it actually common in Sichuan style
It is traditionally beef.
Was the account closed for engine cheating specifically or for 'fair play violation' because that could mean anything (smurfing etc)
What kind of oil was that again? Gotta call the FBI real quick 😂
Paneer >>>>> Tofu
Mapo paneer? Interesting
Pass
Both delicious, it doesn’t need to be a competition.
I was just thinking this!
What's s & b garlic?
It’s a flavoring oil with crunchy garlic. it’s very good.
How does it compare to chili crisp?
@@thisisvlad008it's a lot less spicy than most chili crisps with more umami elements imo
You won’t even recognize the Japanese pronunciation of mabodofu!?
the Japanese version is WEAK SAUCE.
What the heck is Alesia smashed?
Look into seed oils yo! They are super bad for you!
No sichuan peppercorns? Interesting
First time hearing about rapeseed 💀
rapeseed oil is the real name for canola oil.
Canola oil is a refined version of rapeseed oil. The stuff I’m using here is roasted virgin rapeseed which is very different from canola.
Google to confirm, believe it's aka Canola oil. Different style of pressing the oil, like olive oil, theres first press, then a second that yeilds a heavier product. Try Indian markets, rapeseed oil is used alot in their cooking as well.
@@JKenjiLopezAlt Except canola oil is 22% LA so it doesn’t matter if it’s refined or not, already oxidized pre consumption by literally just existing, and then you cook with it which pufa’s are extremely unstable under heat, and if that wasn’t enough, it gets further oxidized in our bodies. Seed oils are also deodorized so there’s no point in getting virgin rapeseed oil for taste, it’s unrefined by definition, oxidized by nature.
@@user-qt4mz7di8d Yes there’s cold pressed aka extra virgin, expeller pressed which is heat csnt go above 400f.
What is the purpose of tofu if you mix it with meat?
It tastes good.
The subtitles for grape seed oil is crazy
Actually, the subtitles are correct.
that's not grape seed oil....
Rapeseed oil is the proper name. Different languages have words that might be considered offensive in another language and this is one such case.
I'd encourage you to look up some reddit discussions on the topic and educate yourself.
@@AkshayKumarX "Look up some reddit discussions on the topic and educate yourself" is a WILD statement 😂
@@jack_the_wendigo Wild?
Of all the yt chefs kenji would probably be #1 on my list to not call it rapeseed oil. im about 99% confident we'll get a followup short explaining why since I know it was originally called this but now everyone calls it grapeseed but maybe he doesnt like calling it that because it's not produced from grape seeds?
Grapeseed oil and rapeseed oil are not the same thing. Grapeseed oil comes from grape seeds, and rapeseed oil comes from the rapeseed plant.
Why would he call it something that it's not?
Those are two different oils. I specifically meant rapeseed oil. It's the same root word as broccoli rabe or kohlrabi.
Aka Canola oil.
@@JeepWranglerIslander Nope. Canola oil is an extremely refined oil that comes from plant seeds that were specifically bred from the original brassica napus (rapeseed) to reduce the erucic acid and to make it more neutral flavored. Caiziyou (virgin roasted rapeseed) is the traditional oil of Sichuan and is a much different product than canola oil even though they both come from very genetically similar brassicas.