The Ultimate Mapo Tofu Recipe just A-CURD TO THE YOUTUBE ALGORITHM
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- Опубликовано: 17 сен 2022
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LEARN HOW TO MAKE THE ULTIMATE UMAMI VEGETARIAN MAPO TOFU RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! I know I say every recipe is my favourite, but this one is special because it really brings me back to my childhood. Join me in this episode and learn how to make the most incredible mapo tofu recipe today!
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
2-3 sticks green onion
1 cup canned chickpeas
1lb medium firm tofu
2-3 pieces garlic
small piece ginger
2 tsp Sichuan peppercorns
3 tbsp chili oil ( • Most addictive Red Chi... )
1 tsp cayenne pepper
2 tbsp doubanjiang
1 tsp cane sugar
2 tsp rice vinegar
1 tbsp soy sauce
1 tsp dark soy sauce (optional)
2 tsp potato starch
Directions:
1. Place the dried shiitake mushrooms and the 2 1/2 cups water into a small saucepan. Cover and bring to a boil, then let it cook for about 10min
2. Finely chop the green onions. Rinse and drain the canned chickpeas, then mash with a fork into a crumble
3. Drain the water from the medium firm tofu. Then, slice into bite sized cubes
4. Pour out and set aside the mushroom water. Cool down the shiitakes with cold water. Then, squeeze out the excess liquid, remove the stalks, and finely chop. Finely chop the garlic and ginger
5. Heat up a sauté pan to medium heat. Add in the Sichuan peppercorns and toast for about a minute. Transfer to a pestle and mortar and crush
6. Heat the sauté pan back to medium heat. Add in the chili oil followed by the crumbled chickpeas and shiitakes. Sauté for a couple of minutes
7. Add the ginger and garlic. Sauté for 2-3min. Add the cayenne pepper, doubanjiang, and toasted Sichuan peppercorns. Give the pan a good stir
8. Add the mushroom water, cane sugar, soy sauce, rice vinegar, and optional dark soy sauce. Give the pan a good stir
9. Make a slurry by stirring together the potato starch with 1 tbsp of water. Then, slowly pour the slurry into the sauce while stirring. Gently add and stir in the tofu. Then, allow the sauce to bubble away for another minute
10. Plate and garnish generously with the freshly chopped green onions. Serve with freshly steamed rice!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RUclips chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
• The Ultimate Mapo Tofu... 
Хобби
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
I absolutely love your channel. Your recipes are always so beautiful, and very delicious. My boyfriend and I are vegan, and any time I make him one of your recipes, he is always so impressed. The very first thing I ever made him when we started dating was the sushi bowl, and I think it may be why he fell in love with me haha. I love coming here and just binging your videos, your delicate culinary skills are so relaxing to watch and I am always learning new things. Thank you so much!!
Wow, those are such kind words ☺️ It is a pleasure cooking together and happy to hear you are doing so with absolutely confidence 😎
WARNING!!! Hot!!! 🔥 🔥! Never tried Mapo Tofu prior to this attempt. I didn’t add the cayenne pepper to moderate the heat. I’m usually fairly tolerant of heat, but this was hot!! The flavors are amazing!!! I might just have fallen in love with medium firm Tofu. One of the most complicated vegan recipes I have attempted. Thank you for giving me something ambitious to try!!!
Tried this recipe yesterday and it was so good! Tasted like restaurant quality and i loved the nuttiness the chickpeas added. I made it in a wok to give it more of that burnt toasty flavor. Delicious and easy. Will definitely be making this again.
I made this for dinner tonight and my husband went *nuts* and immediately asked for it to be added to our weeknight rotation. This one is a winner, thanks Wil!
Happy you all enjoyed 🙌🏻👨🏻🍳
I just made this and it's so good! Love the chickpea/mushroom mix for the ground "meat." I typically make vegan mapo tofu with fake soy meat but this tastes miles better without being redundant!
This recipe is a keeper! I love the attention to detail in all Wil’s recipes - the simplicity is deceptive as the results are simply divine. Many thanks.
Amazing vegetarian alternative. The chickpeas are such a great idea!
I tried map tofu for the first time and it immediately became my very favorite Asian dish. The version I had was made with peas instead of onions and reminded me of the Asian version of stuff on a shingle which was a military inspired meal with beef gravy and peas. I’m super excited you posted this recipe!! Thank you
Try Paneer butter masala with tofu instead of paneer !
Your ALWAYS happy and so laid back Wil...love your recipes and watching you chop chop and best of all big portions of yummy recipes that I love from ur cookbooks my mom bought for me. ❤
Wow! Sure does bring back memories! I used to get the vegan version (minus the pork) from a tiny Chinese restaurant under the tracks right next door to Wrigley Field back in the 80's. Have never found a restaurant since then that could compare in San Diego or San Antonio. I think you've done it though, Wil! Those mashed chick peas will perfectly mock the pork I could never have. Can't wait to make this! You are amazing!🥰
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I tried it and it's great. I used fava beans (split peas) instead of chickpeas (because I already had plenty left over) and regular mushrooms instead of shiitake, because that was what I had at hand, (so I did not do the recipe justice by any means) and they worked! With fava beans, you probably want them better cooked than mine because mine still had a little bit of rawness left to them. I am also not so sure how long you need to let it cook for the flavours to infuse. In my case it tasted better in the first 10-15 minutes than it did after 10 more minutes of cooking, so you have to experiment (or just stick to the recipe).
One thing to note is this: make sure your fresh onions are not too pungent as they will definitely overpower the rest of the recipe. Mine were close to dynamite so the recipe was best left without them (or just with a few really thin slivers).
Listening to that kalimba and watching you slowly slice through the tofu was mesmerizing! Will have to try this recipe for sure!
Another great recipe a-curd to me. This was one of the tofu recipes we haven't tied as yet. Thanks for reminding me, we'll be trying this soon. I'm sure this is going to be mapo- licious!
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Your mapo tofu is ridiculously good. I cook a few times per month, never gets old. My local vegan takeaway's mapo tofu doesn't come close to beating this recipe
Happy to hear you are enjoying 🙌🏻😎
I love this man's cooking, calm and of course confidence. I thought how his videos are beautifully produced and then I found out he's a professional! Ha! His videos are kind of therapeutic to me and of course I love watching those beautiful recipes come to life! Never thought I would be addicted to a cooking channel 😂
I made this yesterday but substituted grilled aubergine (broiled eggplant) for the mushrooms as I'm not a fan, and used veg stock in place of the mushroom water. It was delicious 😃
You're a fan of eggplant but not mushrooms. Quite curious. I find that most people rank eggplant higher on the undesirable ingredients list
Hi Wil! Thanks so much for this AWESOME vegan MAPO TOFU recipe! I'll have to try this soon. ❤❤
You are in for a treat 😎🙌🏻
Love it...and love your reply, you, and your kitchen cabinets!!❤❤❤❤
I'm so glad for this recipe! One of my favourite tofu dishes
another full on production. Just amazing! love how professional your videos and sound are!
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Love your soothing voice when you are making the recipe and the videoing is great - really shows what you are doing,
Absolutely delicious! Made the recipe as is except for regular pepper instead of sichuan. I didn't want to wait for an online order of the sichuan.... but I will now because this recipe is a keeper! Quick, easy, a delight!
Have tried your vegan mapo tofu recipe before and the chickpeas texture adds so much! I've tried other ones but prefer yours
Happy to hear you are enjoying 🙌🏻👨🏻🍳
I recently (2023) found your channel and absolutely love it! ❤ within 2 days of finding you, I have made 2 of your recipes. Been to our local Asian market 3 times, and going again today to find the ingredientes I’m missing to make the Mapo Tofu. I love cooking and experimenting with different types of food and you have encouraged me to do so with Asian food. Not something I been good at before. My family is enjoying the fruits of this labor.
I looked further into your story and can relate to some of your struggles.
I want to share with you that without God in our lives no matter what we do, everything we attempt to fulfill our lives it’s empty. He makes us complete! You will be in my prayers, that God blessed you and bring you to Him for true joy! ❤🙏🏼🥢
Too good yummy will definitely make this thanks chef 😊😊
WoW! Grazie mille per questa ricetta! Meravigliosa!
I made this tonight and it's delicious! I'm totally making it again. I only used 1/4 of the cayenne. Just the right amount of heat for me. Thanks for the recipe!
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Simply divine and looks so delicious Thank you for sharing 💜💜💜
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This dish looks so delicious 😋 and fits in with your other aesthetically pleasing videos 👍🏽👍🏽👍🏽🥰
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Dear Wil. Thank you for your cooking shows, it's not just helping me make delicious food for my family, but it totally lullaby's me fast asleep on the couch. Your voice is so calm and soothing along with the gentle background music. You would make an excellent Hypnotherapist. Thank you for all of your delicious food ideas and recipes. My family loves my (uh your) cooking :)
Those are such kind words and it is a pleasure to be cooking together 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING Absolutely.... :)
Finally! I got the chilli bean paste in my country, have the sichuan peppercorns from before and YES, it is the mapo tofu of my dreams. Also, I found some super quality dried shiitake mushrooms. Thank you Will again and again 🙏🏼🙏🏼
Made this today and it was absolutely delicious! I’ve never had the sechuan pepper corns but it is so fun and a unique flavor. I couldn’t find the fermented black bean paste and used black bean sauce plus some miso and it was delicious 🎉
Oh This is just wonderful!
Enjoyed very much watching your vegan dishes cooking method. You always give me wow feeling, simple, presentable and easy to make comfort food.
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again and again, every time im cooking your stuff ... makes me feel boom. a fantastic recipe. so simple, so aromatic.
🙌🏻🥳 happy to hear
Omg thank you so much. I have been unsuccessfully trying to make vegetarian Mapo tofu for years. You completely nailed it thank you so much. The chickpea crumble added not only texture but flavor. The shiitake mushrooms I got from the store were bad so I ended up using organic shiitake mushroom powder and it was still great. I made your addictive chili oil and it was spectacular with this. I added the spices from the next level chili oil when I made it because you know, Szechuan peppercorns are mandatory lol.
I saved this recipe on a playlist so that I can find more things to make. Thank you for making this video! I'll be sure to try this out!
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This looks wonderful! You mentioned the tongue-numbing peppercorn skins. I used to order a peppery garlic soup at a gourmet restaurant, which made the sides of my tongue feel strange sensations. The waiter said he didn’t know why, it never happened to others and the chef didn’t know why!
I will try these peppercorn skins and see what happens!
One n Only Yeung Man
I was literally thinking of this dish the other day! This looks absolutely scrumptious!!
🙌🏻😎 great timing!
I’ve always wanted to try this it looks absolutely delicious 😋❤
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Thanks, Wil, for sharing. It looks so delicious!
I am inclined to think that it might taste even better if Tofu cubes are sautéed. Well, that's what I am going to do. 🙂
My favourite Tofu in another way to eat. Scramble tofu I learned from you for the first time . Its a one of our favourite dishes among our family members. For sure this recipe will be another one. Must try it soon.
Thanks Will 👍
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My most favorite Asian dish!!!!
Thank you so much Wil, I really really enjoyed watching you create this amazing and awesome dish, I’m definitely going to try this out and I’ll let you know what I think. Please stay safe and well too xxx Mags
Looking forward to you making and trying it 🙌🏻👨🏻🍳 Happy cooking
Making this tonight 😊 Thanks Wil!
Enjoy! 🙌🏻👨🏻🍳
My all time favourite out of all recipes. ❤❤❤thank you! I make all the time.
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I would love to go get a beer and some food with this guy. seems super cool down to earth and fun
Beautiful dish! Something I want to cook.💕
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GREAT TIP about the red shell! Will be making soon!
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I just made it now but substituted Shitake with Oyster mushroom and used pink peppercorn instead of sichuan peppercorn. OMG it came out sooooooooo delicious!!!!
incredibly clear and engaging presentation! Subscribed
Welcome 🙌🏻🥳
The puns just keep getting better and better.. and yes, this did appear on my recommended. Well done
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Looks wonderful
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I love 💕 this recipe happy Sunday God bless 🙏
Thanks Sir Yeung! Looking forward to more plantbased recipes 😍
🙌🏻🥳 happy cooking
What a nice warming dish for a chilly fall day!
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Oh man, that shot when you were pouring it out of the pan to plate... soo pretty! I love mapo tofu, this looks great! Really glad I moved to a location where I can find Asian markets so I don't have to shop online anymore.
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This looks really simple. I can't wait to try it!
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This is the stuff I subscribed for! Fantastic cooking video.
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The dried shiitake mushrooms are such a winner! They soak up all of the sauce and then the mushroom water? Yes this is my favorite vegan mapo tofu Mr will ❤
Popped up in my feed this morning, so I guess this means I'm having THE ULTIMATE mapo tofu for dinner! Thank you for this! (So excited to have a vegan version to try now.)
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Thank you for the recipe! I prepared it yesterday, and it was amazing! 😍 Greetings from Hungary!
Wonderful, glad you liked it 🙌🏻😎
you are almost at a million!!!!! well deserved! you are the man :)
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Trying this one tomorrow! Another delicious recipe.
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Thanks! One of my favorite dishes.
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Looks so delicious. Thank you.
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thank you! this just looks fantastic and will be on my plate for tomorrows dinner 😊
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I Love Mapo Tofu and I look forward to trying your version of it! I’m certain it will not disappoint
Excited for you to taste it 👨🏻🍳🙌🏻
I love this, must try it!
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Wow, this was so good! This is going to go into my regular rotation
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Ahhh love mapo tofu! Need to try this version. Looks so good! First I need to buy that special sauce. Luckily, I am close to a big Asian supermarket. Thanks so much for posting!
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I was literally JUST thinking about how I could make this dish vegan earlier today... looks great, thanks for the recipe!
Enjoy 😎🙌🏻
Im so happy i made my version similar way, some time ago, mapo tofu probably my fav asian dish
Wonderful recepi
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Szechuan peppercorns are a dried prickly ash berry. The Latin name is Zanthoxylum simulans most likely, in case any one wants to learn more. There is a wild North American variety (z. americanum) that grows but it has less umph, although it would work.
What I am wondering is if there is a difference in using the reddish ones vs the greenish ones. In my excitement, when finding them, I bought both, haha. What are the green ones used for?
Great and mouth-watering recipe! Loved the calm piano, reminded me a lot of Olafur Arnalds if you know him... yes, this will be my soundtrack of the day, nice
We sure appreciate your help learning so much thank you ❤❤❤
Glad to hear you are enjoying 🙌🏻😎
@@YEUNGMANCOOKING ❤️❤️❤️
amazing & calm cooking 👌
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That looks so delicious
That s my next try out
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You're so cool! I can cook with confidence.
I will Cook this today for my son when he comes from work. I love the recipe ❤
Oh wow! What a treat and how kind of you 👨🏻🍳🙌🏻
Hello from germany. Thanks for this very delicious recipie. Chickenpeas made this dish very intersting. 👍
One of your best, Wil! 🇺🇸🇨🇦🙌
You are too kind 🙌🏻👨🏻🍳😎
I have been waiting for you to make this recipe!! can't wait to try it and lose feeling in my tongue 🤪
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Amazing !
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This looks so delicious I usually see mapo made with peas and carrots, but I think the chickpeas would be delicious
So delicious vegan recipe 😋😍thanks for your efforts 👍❤have a great Sunday 👍😀🌷
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Looks amazing Will. I think I have all the ingredients. I may substitute gojuchang for the dobouchang.
I was looking for this info before this vid came out...I just use tofu but im gonna try the chickpea and mushroom now. Every vid on your channel interested me👍
Happy you were able to find it and looking forward to hearing how it goes! 🙌🏻👨🏻🍳
Thank you ❤️
Love mapo tofu!
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Merci (Thank you) !!!
This is the most relaxing video on youtube
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This looks amazing , would try it tonight but only have extra firm tofu.
probably my 2nd favourite dish ever. nice alternative to no meat.
Lay ho ma ! Just made this today and I must say it's really delicious! Never tried mapo tofu in this way before with chickpeas really good! So far all your recipes are a smashing hit with my vegetarian family and they finished every bit on the plate! Now I wanna make every one of your recipes on RUclips lol 🤭😆🤤😋🤤ho ho sek!
Oh wow! So great to hear you are enjoying 🙌🏻 And that would be an amazing party to try out all recipes 😁
This was delicious 😋
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Yum! Looks delish. It kind of looks like a chili.
I always love how professional your videos are. I’ve had mapo tofu once, and it was so watery. So much for being vegan:/
I do want to make this tho!!! It looks like the real deal🤩
You are in for a treat! 🙌🏻👨🏻🍳
Looks amazing.
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