I don't understand why this channel doesn't get more views. All Aarons food is so well flavoured, most of the recipes are so simple and tasty, even cheap, and he provides such good substitutes for people who are either short on time, money, or energy only cooking channel i watch to actually cook from
Perfect timing for this video! My room mate & I were just discussing making this last night. We made soondubu jjigae with ground beef instead. Never had it with ground beef but it was good. Next up, we're making your version of mapo tofu because it looks easy and way more delicious than the pkg mix from the store.
Honestly I just use Gochujang with a cup of chicken stock (finishing off with some sesame oil), super simple and delicious but your dish looks tasty like always!
I have been making mapo tofu for a few years and they were tasty, BUT my son made Aaron's recepe and it was a whole other level of flavour and satisfaction. We will not be using any other receipe. Thank you.
I really love how you take your time with explaining the instructions and give alternatives for different ingredients. One of the best cooking tutorials I've watched.
my favourite part of every videos is claire’s taste test. there’s a korean shop an hour away, i’ll be going next week to stock up. thanks for making these videos.
EDIT: I reheated half f dinner last night by simmering 3/4 tbsp of gochujang in veg oil, then adding the leftovers. OMG delicious. Found another favorite dish that’s easy to make. Thank you Aaron ! I just made this for dinner with a few modifications. I had almost all of the ingredients but the Doubanjiang so it was very close to your recipe. I substituted soy bean paste and I think it would have been better with gochujang or possibly half of each. I want to eat more vegetables so I added a cup of zucchini when I added the tofu (which I only had extra firm and think regular tofu would be better next time. I only had green bell peppers so I doubled up on those and added a half cup of chopped Shitake mushrooms with the green peppers. I had only made the Sichuan peppercorn oil in the past, but I tried it with the crushed peppercorns this time and it was very pleasant, tingling even. Overall I was very pleased with the results, the texture of this dish when eaten with a good quality short grain rice is amazing and I will make this again. I'm gaining weight Aaron, you need to include some lousy recipes so I can keep my figure 😜😁
I have always been a bit scared of tofu because of past mistakes i have made, but this really makes me want to try again, and i will thx to Aaron and Claire😇
Ever since I saw your other mapo tofu video, I always cook it in bigger batches and freeze some portions, so I can just defrost some whenever I crave this wonderful dish 🥰 Thank you for always giving us options for ingredients we might not be able to get and for all the easy and delicious recipes.
Made this tonight, first time making mapo tofu and it is delicious! Love your recipes, they are tasty, easy and quick to prepare. Aaron and Claire have a great positive energy!
Made this last night for supper...AMAZING my new favorite dish. Thanks for posting. Can't wait to get your cookbook! Totally love every dish we've tried 💕💕💕
I used this Mapo Tofu recipe as a base for the sauce and made a vegetable stir fry with cabbage, carrots, and onions plus ground beef and potato noodles. Then I made it super spicy with some Korean Hot sauce. Basically I used what I had on hand without going to the supermarket. WOW!! My 1st Mapo Tofu that's not really Mapo Tofu but it came out really super good!! I will be buying some tofu next shopping trip to make this with tofu for a real Mapo Tofu! Thank you
Mapo tofu is my comfort food so I cook it often. Though I can't get my hands on doubanjiang in my country, so I just substitute it with gochujang. It's not authentic but it's very tasty anyway.
My version of mapo tofu is very easy. Whenever I cook Taiwanese ground pork and rice, I always have leftover pork. I add the flavorful pork and Lao Gan Ma spicy chili crisp sauce to the tofu, and the whole dish is done in a few minutes. So easy and delicious!
I learned of this dish recently upon hearing about Iron Chef Chen Kenichi's passing. I've been studying it ever since, checking out various recipes. I need to try THIS recipe. Thank you!
One important tip I have is to set the ground meat aside once it’s gotten crispy and take a few minutes to just fry the chili paste in the oil until the oil is colored red, enhances the flavor by a lot and also gives the dish a very nice shiny red color Don’t know how much authenticity you’re going for here, seeing as it has bell peppers in it, but the spirits are certainly divided on whether ginger goes in Mapo tofu, sort of depends on how much mala (numbingly spicy) you want it to be. Shaoxin wine is also really important to balance out the saltiness and enhance the umami.
One of my favorite dishes of all time. I've made it several times now but haven't tried red and green peppers in it. A lot of good suggestions for this recipe. Great video.
Hi Aaron and Claire, greetings from Australia. Another great video. This dish looks so delicious and I like Tofu, so versatile and soaks up all the flavors well. I'm going to give this dish a try soon. I also received my copy of your cookbook, looks great and has lots of information and great recipes to try. Looking forward to trying some of them out. Thanks for all your efforts in the videos and your cookbook.
Just made this for dinner tonight. Followed your directions completely. I’d say this turned out better then my favorite take away place! Delicious! Thanks!
I press the hell out of my tofu, so it stands up well to kimchi stew. This Mapo is waaaaaaay better than the pouches I buy! I think you showed us this dish with a better Korean vibe. I'm excited to try it!
I've made this twice. It's sooo good and very easy (I am just starting to learn how to cook). I recommend everyone to try making this for themselves :)
Yooo. Shout-out to that perfect Surfshark transition 💚 Love Aaron and Claire. Got their cook book. Plan on going on a shopping trip for mother sauces soon.
the only problem i have is that whenever chinese/taiwanese use chinese chili bean paste in any recipe its very important to fry up the paste after the garlic ginger stuff until "the red oil comes out" which basically is until fragrant, then you can add your other soy sauce and stuff
Hi Aaron! I LOVE your recipes so much, they've made cooking fun for me! Just wondering if sometime in the future you could do a couple of recipes that don't have as much sodium in them for our high blood pressure brothers and sisters? That'd be cool!
I am going to Seoul in 2 months, I can't wait. I have been there last May and was eating every day at the restaurant, it was so good and so cheap (I live in France by the way). I really look forward to being there. I love the country and my first name is Kim 😅😅😅
Looks great! I love his dish and eat it often here in Seoul hehe I highly recommend also adding some Mara 마라 sauce, to add that extra spicy/numbing tang! Thanks for the recipe, Aaron and Claire!
Hey, I recently just discovered your channel today. I love your cooking videos and your recipes look great! I’ve been binge watching some of your recipes and want to recreate some. Although there’s a slight issue, I can’t eat most of them as they include eggs as a main ingredient for the dish. I have an egg intolerance/allergy and I’ve been digging for videos like this on your channel that don’t have eggs as a main ingredient. Is it possible you can make a dedicated video with recipes that don’t need eggs or have them optionally included? If so thank you very much and keep up the amazing videos❤️❤️
I'm definitely going to try this. Mapo tofu is one of my favorite Chinese dishes. I was lucky enough to eat it in Szechuan. The restaurant where I had it made it less thick, and I liked that very much. So, all I have to do is add less cornstarch?
The most important ingredient is the Sichuan peppercorns because they are needed for numbing effect Hence the "ma" The spiciness is from any kind of hot pepper, tbh But it must be spicy and numbing at the same time Otherwise, it's not really Mapo Tofu Sichuan province is home to the Giant Pandas Sichuan province is also home to tropical / sub-tropical foods like hot peppers Lots of Europeans can't deal with the spice because hot spicy food is associated with the tropics and they come from the colder, harsher climates from Europe, and so traditional European foods are hardly ever spicy
We had a really good restaurant in my city that had amazing mapo tofu that they served in a hot stone bowl, it was mine and my dad's favourite, but during the pandemic it shut down. :(
![6 New Ways to Enjoy Tofu [Tofu 101]](http://i.ytimg.com/vi/mFMgJKOo9Tk/mqdefault.jpg)
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I don't understand why this channel doesn't get more views.
All Aarons food is so well flavoured, most of the recipes are so simple and tasty, even cheap, and he provides such good substitutes for people who are either short on time, money, or energy
only cooking channel i watch to actually cook from
Perfect timing for this video! My room mate & I were just discussing making this last night. We made soondubu jjigae with ground beef instead. Never had it with ground beef but it was good. Next up, we're making your version of mapo tofu because it looks easy and way more delicious than the pkg mix from the store.
OMG! Ground beef soondubu jjigae sounds really delicious, too! 😍😍 I should share that recipe sometimes!
Honestly I just use Gochujang with a cup of chicken stock (finishing off with some sesame oil), super simple and delicious but your dish looks tasty like always!
I love how Aaron finds a way to fit in green onion into every recipe because he loves it so much.
The transition from tofu to surfshark to tofu again is so smooth 😂
I LOVE this recipe! I used fake ground beef instead of pork and added chopped cremini mushrooms. You CANNOT tell it's vegan. DELISH!
I have been making mapo tofu for a few years and they were tasty, BUT my son made Aaron's recepe and it was a whole other level of flavour and satisfaction. We will not be using any other receipe. Thank you.
I really love how you take your time with explaining the instructions and give alternatives for different ingredients. One of the best cooking tutorials I've watched.
my favourite part of every videos is claire’s taste test. there’s a korean shop an hour away, i’ll be going next week to stock up. thanks for making these videos.
My husband loves mapo tofu and he said this was fantastic. It was so easy to make too. Thank you for the recipe!
EDIT: I reheated half f dinner last night by simmering 3/4 tbsp of gochujang in veg oil, then adding the leftovers. OMG delicious. Found another favorite dish that’s easy to make. Thank you Aaron !
I just made this for dinner with a few modifications. I had almost all of the ingredients but the Doubanjiang so it was very close to your recipe. I substituted soy bean paste and I think it would have been better with gochujang or possibly half of each. I want to eat more vegetables so I added a cup of zucchini when I added the tofu (which I only had extra firm and think regular tofu would be better next time. I only had green bell peppers so I doubled up on those and added a half cup of chopped Shitake mushrooms with the green peppers. I had only made the Sichuan peppercorn oil in the past, but I tried it with the crushed peppercorns this time and it was very pleasant, tingling even. Overall I was very pleased with the results, the texture of this dish when eaten with a good quality short grain rice is amazing and I will make this again. I'm gaining weight Aaron, you need to include some lousy recipes so I can keep my figure 😜😁
I have always been a bit scared of tofu because of past mistakes i have made, but this really makes me want to try again, and i will thx to Aaron and Claire😇
Don't worry about it!! You're gonna love it soon! 😎
Did it today, it was one of my best asian recepies ever. Simple, fast, cheap. 5 starts 🤩
Claire is right, it is a beautiful looking dish. Great filming throughout, especially at the beginning, that made me laugh! 😆
🤣🤣🤣
Ever since I saw your other mapo tofu video, I always cook it in bigger batches and freeze some portions, so I can just defrost some whenever I crave this wonderful dish 🥰
Thank you for always giving us options for ingredients we might not be able to get and for all the easy and delicious recipes.
I was waiting for Claire to ask for rice or beer! Great recipe!
Made this tonight, first time making mapo tofu and it is delicious! Love your recipes, they are tasty, easy and quick to prepare. Aaron and Claire have a great positive energy!
Yay! So glad you liked it. Thanks for sharing! 😁👍
You have done so much to expand my boring American diet. And your cook book is a HUGE help! Thank you for making recipes even I can cook. ❤👍
Made this last night for supper...AMAZING my new favorite dish. Thanks for posting. Can't wait to get your cookbook! Totally love every dish we've tried 💕💕💕
I made your Japanese curry dish and it's now my favourite curry to make
Thanks for that wonderful recipe
I'm pretty sure this is gonna be your new favorite tofu dish!!! 😍😍
I love mapo cabbage noodles so I already know I will love this cuz I love tofu too~ Thanks for the recipe!!
Easy enough to veganize. I would probably use finely chopped button mushrooms instead of the meat. Can't wait to try this recipe. Thanks.
I used this Mapo Tofu recipe as a base for the sauce and made a vegetable stir fry with cabbage, carrots, and onions plus ground beef and potato noodles. Then I made it super spicy with some Korean Hot sauce. Basically I used what I had on hand without going to the supermarket.
WOW!! My 1st Mapo Tofu that's not really Mapo Tofu but it came out really super good!! I will be buying some tofu next shopping trip to make this with tofu for a real Mapo Tofu!
Thank you
I made your earlier Mapo tofu once with the soft tofu. It was good. But after that Ive made it about 40 times with extra firm tofu, much better.
Mapo tofu is my comfort food so I cook it often. Though I can't get my hands on doubanjiang in my country, so I just substitute it with gochujang. It's not authentic but it's very tasty anyway.
My version of mapo tofu is very easy. Whenever I cook Taiwanese ground pork and rice, I always have leftover pork. I add the flavorful pork and Lao Gan Ma spicy chili crisp sauce to the tofu, and the whole dish is done in a few minutes. So easy and delicious!
I've been starting to cook Szechuan dishes and was looking for more tofu dishes so this hits the spot! Thank you!!!
The beginning of the video is just perfection
🤣🤣
my local market has minced fresh ginger in a small tube in the produce section, it is pretty good.
I learned of this dish recently upon hearing about Iron Chef Chen Kenichi's passing. I've been studying it ever since, checking out various recipes. I need to try THIS recipe. Thank you!
I've always loved the texture of silken tofu and I think dishes like this really make it shine
I LOVE Mapo Tofu, can't wait to make this
Please let us know how it was! 😍😍
@@AaronandClaire Will do! Love your channel! ❤️
Thank you!!
One important tip I have is to set the ground meat aside once it’s gotten crispy and take a few minutes to just fry the chili paste in the oil until the oil is colored red, enhances the flavor by a lot and also gives the dish a very nice shiny red color
Don’t know how much authenticity you’re going for here, seeing as it has bell peppers in it, but the spirits are certainly divided on whether ginger goes in Mapo tofu, sort of depends on how much mala (numbingly spicy) you want it to be. Shaoxin wine is also really important to balance out the saltiness and enhance the umami.
Hahaha that filter when you were talking at the beginning of the video was too funny🤣
If you're happy I'm happy!🤣
One of my favorite dishes of all time. I've made it several times now but haven't tried red and green peppers in it. A lot of good suggestions for this recipe. Great video.
Narrator's cadence reminds me of Guga😁
I LOVE THIS GUY!! He is like an asian version of Guga! hahaha
can't wait to make Mapo and share!
As soon as you said "Claire!" I said "Bring some rice!" I didn't guess "Bring a big spoon" though! 😆
I love mapo tofu, just never made it at home......buuuuut now after watching this, I want try making it. Thanks for sharing the recipe.
👍👍👍👍👍
Hi Aaron and Claire, greetings from Australia. Another great video. This dish looks so delicious and I like Tofu, so versatile and soaks up all the flavors well. I'm going to give this dish a try soon. I also received my copy of your cookbook, looks great and has lots of information and great recipes to try. Looking forward to trying some of them out. Thanks for all your efforts in the videos and your cookbook.
Just made this for dinner tonight. Followed your directions completely. I’d say this turned out better then my favorite take away place! Delicious! Thanks!
My pleasure! I’m so glad you liked it. Thanks for sharing! 😍
I press the hell out of my tofu, so it stands up well to kimchi stew. This Mapo is waaaaaaay better than the pouches I buy! I think you showed us this dish with a better Korean vibe. I'm excited to try it!
Try freezing it. Put it in take it out defreeze it and squeeze it for like 30 seconds. boom perfect tofu that doesnt fall apart
Mapo Tofu is one of my most favorite comfort foods. Thanks to Mrs. Chen and her pockmarks for inventing this dish.
the ad placement was so smooth I actually loved it haha
You can use ginger paste in a tube instead of buying fresh ginger and grating it.
I first tried this like 2 months ago in a local Chinatown and have been thinking of it since.
I haven’t eaten Tofu often yet, but this looks delicious, I want to try it
You're gonna love it so much!! 😍
You can also wrap the tofu in a towel and cook it for about a minute on high in the microwave to remove excess water.
awesome thank you…this just decided what i’m cooking next week 🎉
😍😍😍
I've made this twice. It's sooo good and very easy (I am just starting to learn how to cook). I recommend everyone to try making this for themselves :)
So glad that you loved it! :)
So many great recipes! And your book is even (hard to believe) better than the videos. Best wishes from Ohio.
i loveeeee mapo tofu
That Tofu to Surfshark transition! Love it!
What good timing. We have tofu that we have pondering how to use.
Love your channel, i have learned alot from you and always try your dishes
This looks delicious. I love tofu. And since it's minus two degrees celsius outside this is just what I need 💜
Just made it! I’ve made it before with a more complicated recipe. Yours is not as good BUT…so much easier!! Nice!
Yay! I was hoping for more tofu recipes!
10:10 Claire: “I’m not a spoon seller…” 😂NGL, Claire could sell me air in a bottle and make me think I got a bargain.
True Szechuan. Can you do Triple Pepper Chicken next, please?
This recipe is delicious!! It was easy to prepare.
Yooo. Shout-out to that perfect Surfshark transition 💚 Love Aaron and Claire. Got their cook book. Plan on going on a shopping trip for mother sauces soon.
(Kirei Kotomine enters): Yokorobe Shounen
They sell finely ground ginger in a tube in the States.
Add half teaspoon of ground caraway seed will kick it up a notch.
I made this tonight with my family and oh my god you were not lying when you said it would change my life
Told you! 🤣 So glad you liked it! 😁
Thanks for your amazing and easy recipes! I really enjoy your videos and have recommended them to my friends.
the only problem i have is that whenever chinese/taiwanese use chinese chili bean paste in any recipe its very important to fry up the paste after the garlic ginger stuff until "the red oil comes out" which basically is until fragrant, then you can add your other soy sauce and stuff
The authentic recipe has doubanjan, salted black beans and dried chillies.
I LOVE this dish. I’m excited to try this version.
Hi Aaron! I LOVE your recipes so much, they've made cooking fun for me!
Just wondering if sometime in the future you could do a couple of recipes that don't have as much sodium in them for our high blood pressure brothers and sisters? That'd be cool!
OMG... my wife just made this tonight! So good! Subbed.
Awesome! So glad you liked it!!! 😁👍
I want to eat Mapu Tofu tooo!!!! Looks delicious!!!😋
I am going to Seoul in 2 months, I can't wait. I have been there last May and was eating every day at the restaurant, it was so good and so cheap (I live in France by the way). I really look forward to being there. I love the country and my first name is Kim 😅😅😅
Thank you for posting. I love mapo tofu.
I just ordered your book! Can't wait to try as many dishes as I can
Yay!!! Hope you enjoy it! 😁🙌
Looks great! I love his dish and eat it often here in Seoul hehe I highly recommend also adding some Mara 마라 sauce, to add that extra spicy/numbing tang! Thanks for the recipe, Aaron and Claire!
I always recommend this dish for people that don’t like tofu.
@Aaron and Claire can you fry the tofu instead before adding to the ground meat??
Shoaxing substitute inexpensive scotch or bourbon
Just ordered your cookbook Aaron, can't wait to try some of these recipes!
Thank you so much! My favourite tofu recipe!
Hey, I recently just discovered your channel today. I love your cooking videos and your recipes look great! I’ve been binge watching some of your recipes and want to recreate some. Although there’s a slight issue, I can’t eat most of them as they include eggs as a main ingredient for the dish. I have an egg intolerance/allergy and I’ve been digging for videos like this on your channel that don’t have eggs as a main ingredient. Is it possible you can make a dedicated video with recipes that don’t need eggs or have them optionally included? If so thank you very much and keep up the amazing videos❤️❤️
Awww! So glad I found your channel. Love these recipes 😋!
I'm definitely going to try this. Mapo tofu is one of my favorite Chinese dishes. I was lucky enough to eat it in Szechuan. The restaurant where I had it made it less thick, and I liked that very much. So, all I have to do is add less cornstarch?
Yes, that’s right! 😁👍 (For more details or list of ingredients, check this out. aaronandclaire.com/mapo-tofu/)
The most important ingredient is the Sichuan peppercorns
because they are needed for numbing effect
Hence the "ma"
The spiciness is from any kind of hot pepper, tbh
But it must be spicy and numbing at the same time
Otherwise, it's not really Mapo Tofu
Sichuan province is home to the Giant Pandas
Sichuan province is also home to tropical / sub-tropical foods like hot peppers
Lots of Europeans can't deal with the spice because hot spicy food is associated with the tropics and they come from the colder, harsher climates from Europe, and so traditional European foods are hardly ever spicy
Looks amazing...bet it tastes even better!
😍😍😍
well that's as smooth as a tofu 😂🦈
Hahaha i was laughing when u said it looks weird!
We had a really good restaurant in my city that had amazing mapo tofu that they served in a hot stone bowl, it was mine and my dad's favourite, but during the pandemic it shut down. :(
Sichuan pepper LETS GOOOOOOOOOOOO!
Too bad i didnt know this recipe years ago, had to go my own way, still delicious *_*
Yes Claire!!! Bring the rice!!! I love watching her eat, it makes me so hungry. Aaron makes everything so easy❤❤
Those faces... EPIC!!!!
Tried it. Did not disappoint 🤤
Please also put the link of your camera lens/ gear! ❤
Loveeee mapo tofu
Sooooo good! My only complaint is i didn't make enough.
Yay! So glad to hear it! 😆👍
I bet that's delicious
👍👍👍
I just bought tofu good timing!