BETTER THAN TAKEOUT - Mapo Tofu Recipe
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- Опубликовано: 21 авг 2024
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There are 8 characteristics for an authentic Mapo tofu, which are 麻、辣、鲜、香、嫩、滑、翠、整. Translated as numbing, spicy, umami, fragrant, tender, smooth, green (garlic sprout as garnish), and whole (no broken tofu). It sounds mouth-watering, LOL! Unlike the western takeout style of mapo tofu, the real one will make you sweat in just a few bites.
INGREDIENTS
10-12 red dried chilies, cut in 1/2 inch long pieces
1-2 tbsps. of Sichuan peppercorns (Amazon Link - geni.us/kqMT)
2.5 tbsps. of Sichuan Dou Ban Jiang (Amazon Link - geni.us/97mII)
1.5 tsps. of fermented black bean, AKA Dou Chi 豆豉 (Product Link - curatedkitchen...)
2 tbsps. of Chinese cooking wine (Amazon Link - geni.us/OziGm)
1 lb. of soft tofu
1.5 liter of water to blanch the tofu
1/2 tsp of salt
3 tbsp of vegetable oil
200 grams of ground meat Chicken, pork, or beef
4 scallions diced; separate the green and white part
2 tbsps. of diced garlic
1.5 tsps. of minced ginger
1 tsp of paprika (Amazon Link - geni.us/3xUbAkD)
2 tsps. of sugar
1.5 cups of beef stock or water
2 tsp of soy sauce (Amazon Link - geni.us/Pv0qAU)
1 tbsps. of cornstarch
1/4 cup of water
INSTRUCTIONS
Toast the red dried chilies and Sichuan peppercorns in a wok over medium low heat for a couple of minutes. Let it cool first, then blend until find. This is called Dao Kou La Jiao (刀口辣椒, peppers under the blade), very useful for any types of Ma La (spicy and numbing )dish.
Blend the Sichuan Dou Ban Jiang, Dou Chi, and cooking wine in a blender until it turns into a fine paste. Set it aside. This is to grind the firm broad bean pieces in the Dou Ban Jiang so the texture and the taste will be better.
Cut the tofu into bite size cubes. Add 1/2 tsp of salt to 1.5 liters of boiling water. Blanch the tofu for a couple of minutes. Remove the tofu from the water and set it aside. The blanch will reduce the beany taste and also prevent the tofu from breaking apart while stirring.
Turn the heat to high and heat the wok until it is smoking hot. Add cooking oil. Swirl it around to coat the bottom of the wok. Add ground meat (beef, chicken, or pork) and stir until cooked through.
Push the meat to the side. Add the Doubanjiang paste and stir over low heat for a couple of minutes to active the umami flavor.
Add minced garlic, minced ginger, diced white part of the scallion, paprika, sugar, and half of the dao kou la jiao, reserve the other half to add at the end. Stir everything until well combined and fragrant.
Pour in the beef stock and bring to a boil. Taste to adjust the flavor. Mine needed 2 tsp of soy sauce. It should be saltier compared to your normal taste because the tofu doesn’t have that much flavor. This dish is normally served with white rice so you need the flavor to be strong to go good with the rice.
Add the tofu and simmer on low heat for 5 minutes.
Mix 1 tbsp of cornstarch and 1/4 cup of water. Add to the wok in 3 batches and stir to thicken everything. For better presentation, do you best not to break the tofu.
Sprinkle the reserved Dao Kou La Jiao and the diced scallion as garnish.
Videography / Editing by Austin Schargorodski - austinschargor...
Off topic but I really like when you say the ingredients names in Chinese and I can identify the tones since I'm learning chinese. Makes me a little bit proud of myself. Lol. 謝謝。
I was thinking the same thing...
我也觉得
lol
Agreed!
Same! Ta bang wo xuexi hanyu!
A tip for anyone making this as I have made hundreds of Mapo Tofu: if you want the dish to have a strong red color, fry the bean paste for a bit longer and on a relatively low heat until the oil turns fully red.
Exactly what I was thinking! And you can also add a little chili oil. I just love mapo tofu :)
That's good to know. I'm always disappointed when I make a sichuan dish and it never turns out as red as in the pictures in the recipe. Last time with my ants climbing up a tree. I'll try this next time!
@@jirivit1672 She recommends paprika. Which is new to me. Should help with the color.
What would you recommend instead of tofu for a non soy version?
@@Finn959 Puffball mushroom?
This is the absolutely best Asian source of recipes on the net. Insanely easy to understand. Undoubtedly authentic. Bravo!! Thank you. Xie-xie!!
Finally! A mapo recipe I can trust to be amazing. Thank you! It’s my favorite dish, but I’ve only ordered it from restaurants and the results were always different. I can just imagine how awesome this will taste. Off to my local Asian market I go!
❤ cook well ❤ eat well ❤live well ❤
I've been DYING to make this and as always, you take out enough of the mystery to give me confidence to try. I'm SO making this now. Thank you!!!!!
Also, so, what's on the agenda when you hopefully very soon hit 1 million subs?
Good luck. Enjoy your meal!
Aw, brilliant! Where will you post it?
You’ll be glad when you do! Her recipe looks great; you won’t go wrong. By the way, I make mine using water instead of broth and it tastes great every time with lots of flavor.
My mouth is watering. I have to make this soon!!!! I LOVE your wok Mandy! I got it about a month ago and have used it almost every day since. It was perfect out of the box and keeps getting better the more I use it! Thank you for making Chinese cooking so easy to understand and prepare.
This is one of my favorite dishes. I've cooked 5 or 6 different recipes and cooked this one tonight. It is hands down the BEST recipe I have come across. Thank you!
I’ve never been a huge fan of soft or silken tofu except for some desserts, but your version here has convinced me it’s delicious when treated properly. I think blanching the tofu in salted water somehow improved both the taste and texture for me, so thank you, you’ve changed my mind about a dish I didn’t really enjoy until now. I had to reduce the quantity of dried chilies and Sichuan peppercorns a bit, but I’ve been cooking your dishes for years and know you love a spicy dish. This was really delicious, and everyone in my family enjoyed it.
OMG! Made this tonight. I did not have the dried red chilies or fermented Black beans so I omitted them. I also cut back on the Szechuan peppers as you recommended. The paprika is an excellent addition. It pairs perfectly with the Szechuan peppers. It’s as if they are dancing together in the dish. I cannot thank you enough for this delicious recipe!
My favorite part of this video is that it has been uploaded the day before I do groceries!!😁 This is one of the only dishes that my oldest child will eat tofu in. I have been waiting for someone to show us the way for authentic mapo tofu and here it is. Thank you thank you!
There is no one "authentic way", but Mandy's technique in this video is spot-on for a perfect dish. There are many ways to make it, but it's refreshing to have it demystified by this video!
I did vegan version with plant protein instead of beef. IT WAS AWESOME :D thank you for sharing this recipe!
My favorite part of your vids is when eat your amazing looking dishes. No over the top acting, just eating naturally. That's how I know it's really good. I could watch you eat all day.
Mapo tofu is my favourite recipe and I always choose it if the Chinese restaurant has it on its menu. It's a rare find in the UK unless you seek out more authentic restaurants, perhaps even catering for Chinese students.
I notice your recipe is not nearly as greasy as some dishes I've had.
Mandy, I've been following you from the beginning. You've done so well on your channel. I'm proud of you and your journey.
So excited to try this! Your Mapo tofu recipe from several years ago was one of my favs, can’t wait to try this one too.
I just made this. Wow, it is delicious! I know I will make this time and again. I used mushrooms that I pulsed in the food processor to substitute for the ground meat. As someone who goes up to a medium spicy level when I go to restaurants who offer the "star system", let me say, though that I made the chili and Szechuan pepper powder and tasted it and knew there was no way I was going to load my dish with this much spice. It would have been WAY TOO SPICY for me. I started out with a mere 1/8 tsp of the powder and it is fiery, but tolerable. I don't know if my dried chiles were particularly hot (they were quite a bit smaller than hers), or if I just can't take the heat, but my advice is to taste the powder before you put it in the dish and to start with a tiny amount and go up from there. Thank you, Mandy. I have been watching your videos for a while now, but this is the first opportunity I had to make one of your dishes, and now I really want to try more!!!
This is my favorite dish to eat when I was working in the kitchen. whenever my shift is on breakfast hours, mapo tofu is always in my list to cook for buffet. I dunno, I just love the hit of its spiceness and numbness in the morning.
I'm learning to cook Chinese food for my Chinese boyfriend... your recipes are a lifesaver!
❤ cook well ❤ eat well ❤live well ❤
This has been my addiction for years since I found Mapo Tofu.
I think I finally have the confidence to give this recipe a try. Thank you!
Your previous mapo tofu recipe was already so good! Can't wait to try this one. Timing is perfect as I haven't made it in quite a while. Much love
If she posts, I know it is going to be so good that I'll have to try it out :)
I have saved this video for quite a while and never make it. I made it today and it is superb!!! I used to make it using miso as kid was young. Now I think we all will love this version!!
This was fantastic!!!!! I have finally found a recipe that lives up to my memories from childhood. Every flavor was perfect. The only differences I made in preparation was using green Sichuan peppercorn instead of red, and I hand ground in a pilon (since I don't have a spice grinder) Also, substituted 1lb ground pork and used chicken stock (in lieu of the 200 gms beef and beef stock) to stretch the recipe a little more. I will make this again and again. ☺Thank you!!
Most of the cooking point "Watch out for this", I have experienced myself the hard way. You have a great channel and I have learned so, so, much from you. THX!
Note: Try using Kashmir chili powder (easy to get and very common at Indian spice sections) as it is very mild and imparts a wonderful red color to the dish. I like it better than paprika. Just saying.
I made home made tofu last night. Even though it turned out a bit firm, I used your recipe to make mapo. It’s my favorite dish. Just waiting for the rice to cook in the rice cooker. Happy Thursday
Honestly looks like paneer ki sabji... Mouthwatering. I'll try this, thanks for sharing
Have been making mapo tofu for about a year now regularly and am pleased that the recipe I use is not so different to yours Mandy. I just use veggie mince and a tomato based vegetable stock to keep the whole thing vegetarian. Glad to learn you can add fermented black beans which I haven't done before. Will be making this again at the weekend. Yum! Your best video so far I think - thank you so much.
❤ cook well ❤ eat well ❤live well ❤
My all time favourite dish from my years in Hong Kong. Brings back good memories.
Still making this after 2 years. Best version out there. Only difference is I add 1 tsp of oyster sauce to the pan with the black beans. Hubby prefers it this way. Your recipe is so delicious. Thank you!
Made this and it came out excellent, another great recipe from Souped Up Recipes
What a coincidence. I just made mapo doufu myself. First time with silken tofu. It was soooo worth it to look for it
❤ cook well ❤ eat well ❤live well ❤
One of my two favorite Sichuan dishes, Mandy, along with dan dan mian. I ate these foods everywhere I went in Sichuan - - Chongqing, Chengdu, Mianyang, Nanchong. I make mine very much as you make yours. It is a food of the Gods. Well done, and thanks.
Looks good! I use a bit of black vinegar and sesame oil in my recipe. Also woodear mushrooms are a great addition.
Keep it up Mandy. We’re following you till you finally reach 1 million (subscribers). I’ve been with you since you started, your kitchens changed quite a few times while I’m still here and learning so much from you. 👍👍👍👏👏👏
Love the Mise en place. Have you ever thought about doing a cooking video where you do the Mise en place first? Then go on with how to to cook. I think it could be very instrumental in helping amateur cooks make your recipes
I love that, too! Don't most of her videos start with mise en place? I think that's the way most Chinese recipes come together. Lots of prep and then quickly cooking everything.
I love this woman.
Thank you, Mandy! This looks delicious and you make it feel like an approachable recipe. I have Souped Up Recipes wok and I love it.
❤ cook well ❤ eat well ❤live well ❤
Americanized Mapo Tofu has nothing on the traditional recipe. The flavor is honestly out of this world! Fell in love with it the first time I made it!
I must say, i think you are precious and a gift to this world ... thank you for all your effort to share goodness and beauty and loving kindness ... benefit to all!
I don't have a little grinder but I do have a molcajete that is a stone mortar and pestle.
hi Ginger , suppor and ahve a look at me
One of the queens of RUclips, RUclips royalty if you will
maybe my favorite chinese dish of all time
Details and extra effort appreciated!
Can't wait to try this out.
Thanks Mandy for another Awesome Delicious Rice Friendly Recipe. Stay Healthy and Happy. BTW, I Love your Wok!
LOVE this recipe and can't wait to try it! Thank you for your informative and charming style of presenting Chinese recipes. I could watch your videos all day!
Don't be afraid to practice because if you only watch the videos on how to use the carbon steel wok this is why food sticking to the bottom occurs. While practicing I find it is good to have a backup meal plan if cooking with the wok doesn't pan out and continue to acquaint yourself with the wok.
Cooking is kinda like working on people relationships.
Mandy, I always love your recipes and this is no exception! I would like to make a suggestion though: it looks like you mix imperial and metric units and it would be sooo convenient if you included both in the description. Of course I convert it myself but it would make your recipes even easier to follow 🙏🙏🙏
Thank you so much you're a real gem 💎❤️
Must try this!!! I love your clear and thorough explanations and interesting background information!
I am going to try this! I love watching your videos because I can learn useful things about the ingredients, like I just did about the reasons for different types of tofu.
I can't tell you how many times I made this recipe but today is the best day because it's raining and chili.......LOL BEst recipe ever!
This appeared on my recommendations, your channel is really nice, thanks algorithm
It's5 AM here and that looks like it would be perfect for breakfast on a chilly morning 🤤💞
Mapo Tofu is one of my top ten favorites. I have already tried some internet recipes. I will definitely try this too, as it is one or the other nuance different. But first of all: I think it's great!
❤ cook well ❤ eat well ❤live well ❤
I just ordered the ingredients online! i love to start cooking authentic chinese dishes. thank you for indruduce me into this and give me the courage to try.
I may have cracked the code as it were! My Mapo secrets? I use a combination of Wang Foods Mabo Tofu extra hot. Yes, no typo there. That's Korean for you. Coupled with Lee Kum Kee Doubanjian - stock? I use Chinese dried mushroom stock with Indonesian dried anchovy. Tofu? I go for silken Korean. Meat? Go for a fatty pork mince. All the other ingredients like dried chillies, Szechuan peppercorns fresh garlic and ginger are par for the course - finish with MSG. Boom..
Love when you speak Chinese. Love your recipes.
I remember eating this everyday during my day in Sheng Zheng. First week I kept having a really bad stomach but later I feel more better and adapt to it and less prone to stomachache
I made mapo tofu a few days ago with another recipe and it didn’t turn out quite as I wanted. I’m soo glad you uploaded your recipe so I can give it a try! You have a lot of tips not found in other recipes so I’m guessing it’s going to be loads better!! Thank you!
Kotomine: Marvelous
Yummy Mapo Tofu! Anything made at home will be better than takeout (hopefully) when following good recipes!
Wow - it may sound simple, but I never thought about the firmness of tofu being due to how much water you press out of it. Obvious now, but I am learning so much from you - thanks!!
Never been a fan of Tofu, but that does look good yummy 🤤
The tofu just absorbs the flavor of the sauce. It is really good.
You should try it. This dish is basically what sold me on tofu.
So many of my meat loving friends have been won over by this dish. It kinda ruins tofu for all other applications. Well except for tofu and fish filet with scallion and green onion oh man is that good.
THANK YOU THANK YOU THANK YOU FOR THIS GLORIOUS RECIPE😭😭😭🙏🏾🙏🏾🙏🏾
OMG! Thanks Mandy! This is my favorite Szechuan dish, and you make it look easier than when I attempted it.
I was going to ask about your wok! So handy!
Another favorite, but I can't cook it perfectly. Now I can make it with confidence with your very clear demo. Thank you Mandy😊
That looks so so good! And your explanations are so clear and concise, so glad I found your channel!
Wow super yummy.. Thank you for sharing
You are amazing and so inspiring, thank you!
Ooowh 🥺 I was hoping this was a veggie recipe 😓 I’m really enjoying your channel. I’ve just came across it and now I can get and have recipes I could try cooking for friends who eat meat 🥰
But I suppose I could try it with a meat substitute for myself 😃
I’m making tonight for dinner. Was surprised I had all the ingredients in the fridge & spice drawer. Bought them all during my Asian cooking frenzy during covid lockdown.
Hi Mandy I just made this delicious recipe, but only Tofu no meat and it was so delicious with my hot steamed rice 😘
Yummy oh and I cooked my sauce first until it started to smell good and got a bit thicker, then added only water,
I didn't have any veggie
Broth lol thank you ❤️
Great recipe! This is how I make it as well. I prefer to add as much meat as you or more. A lot of other recipes ask for so little meat but I think it's much better with more ground meat.
Also I tend to cook the ground meat for a while to the point where some get crispy, so it provides a contrasting texture to the tofu.
Love mapo most just have annoying hear, but cooked right the numbing brings the dish to life
This is my favorite dish in winter!
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information.
Love watching your videos!!
I can literally imagine the smell the food from the video
Looks amazing, congrats on the 1M followers too!
YESSSS my favorite dish, probably in all cuisine!
Mapo tofu might be the best Chinese dish of all time, welcome to my TED talk
Omg one of my favorite dishes made by my favorite channels!
I love this dish , i made diffrent Versions from it i saw on the Web. My Favorite yet was Vegan Mapo Tofu. They used Chickpeas and Shitake Mushrooms as meat replacement and used the Mushroomwater as Stock. This was freaking amazing. Almost same way you did without meat.
I will do Mapo Tofu on Weekend.
I’ve been making Mapo Tofu twice a week since your first MT recipe, which was 2 years ago I think
I am looking forward to making this. Looks fabulous.
Very nice video as I'm going to give it a try. Thanks.
This looks way less oily than the mapo I'm used to ordering and eating. Will try making this soon, thanks!
Looks great, thanks for sharing. We'll make it this weekend.
Love love love everything you cook. 🙏💋
Mapo tofu is the dish that showed me that I don’t hate tofu. (Tofu just sucks as a meat substitute in dishes designed for meat to be the main flavor; in dishes designed for tofu, it’s awesome!). It is my favorite Sichuan dish, and one of my favorite dishes, period!
I leave the doubanjiang whole because I actually enjoy the occasional zing of a whole broad bean. :P
The other thing I do sometimes (or get at the local Sichuan restaurant) is mapo eggplant: exactly the same dish but with chunks of eggplant instead of tofu. It’s **magical.**
MY favorite and go to dish. I add reconstituted blackbeans into my Mapo tofu as well.
Looks yummy
Thank you for sharing your recipe!
Love this dish. It is the best.
WOW that Sichuan TobanJiang is super salty.. thats the issue I have with that product.
To avoid that, I use much less TobanJiang and I add more Broad bean paste.. so avoid the high amount of salt there.. "AAA" broad bean paste is used to put back the broad bean taste. I also add premium plum paste to cause the Mapo Tofu to Thicken and balance the sweetness.
I make a "sissy" non-spicey version because my wife isn't into spice. Otherwise I would have done it this way.
I use soybean paste, 5 spice powder, light and dark soy, and paprika. I usually use medium tofu and skip the blanching process to save time, they don't typically break. And I use my own 80/20 ground pork.
Looks so yummy 😋 Thank you for sharing.
Looks super yummy😋
excited to try this😋😋😋
A Definite YUM
Thank you!
Party in your mouth! tofu. I love hearing the Chinese terms for everything, too.