How To Make Mapo Tofu (Recipe) 麻婆豆腐の作り方（レシピ）
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- Опубликовано: 3 окт 2024
- Japanese Mapo Tofu is flavorful and a little spicy. You can make this delicious tofu dish in less than 30 minutes with garlic, ginger, and ground pork.
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bit.ly/MapoTofu
Ingredients:
2 cloves of garlic
1 inch (2.5 cm) ginger
2 green onions/scallions
14 oz. (396 g) silken tofu
1 Tbsp. vegetable oil
½ lb. (227 g) ground pork meat (or any other meat/veggies of your choice)
Seasonings
2 ½ Tbsp. Chili Bean Sauce (ladoubanjiang) and/or Broad Bean Paste (doubanjiang) (See Note)
2 Tbsp. mirin
1 Tbsp. miso
1 Tbsp. oyster sauce
½ Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. corn starch
4 Tbsp. water
Instructions with step-by-step pics▼
bit.ly/MapoTofu
NOTE:
I use 1 ½ Tbsp. Doubanjiang and 1 Tbsp. Ladoubanjigang
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Her videos are so calming to me....anyone else think the same?
Thanks so much! xo
Was going to write the same. Very satisfying to watch. Especially with this background music.
gdr733 then you should check out "Peaceful Cuisine".. i hope you like it ^^
Levina Benita ok, thank you for the recommendation :)
the tofu cutting part was so satisfying to watch
MOONWOLF7395 glad I'm not the only satisfied by her knife skills and her knife lol
how you present all the sauces inside the bowl, how you chop the garlic glove, how you cut even tofu pieces, how clean the stove and pans are, etc. The perfection really gives me extreme satisfaction when i watch this video. thank you very much for your effort!
I made mapo tofu today. I couldn't find broad beans sauce so I used black bean sauce instead. 😄 The dish is still delicious. And the chili bean sauce smells so good. 😋. Next time I will have to go to a chinese supermarket.
I'm always stunned by how amazing your video is edited! Absolutely a brilliant dish
+Namiko Chen (Just One Cookbook) exactly.... this is the reason I watch them...so relaxing and calm ❤❤
this is one of the most stunning cooking video what I have ever seen
Thanks so much for your kind words!
I was in awe when you cut the tofu perfectly in half with the knife perfectly parallel to the cutting board. I can never make that cut evenly!
A sharp knife is mandatory. I keep mine sharp enough that I can shave with them.
Your videos are so relaxing it puts me away from stress, thank you.
I'm so happy to hear that. Thank you very much for watching!
***** Oh I'm so happy that I had a reply from you! ♡
And you're welcome! ☆♡~
I don't really like tofu but I will try this one cause it has a lot of sauces that I like . I'm so happy that I discovered your channel, it is so good.
Emmanuel Campero if you don't like the taste of tofu, it's completely covered up by the sauce
This makes me want to sleep instead of cook..getting sleepy lol but I like the sounds of chopping
Very nice video, and the result seems super yummy! When I do mapo doufu though, I skip adding ground pork, because anyway the sauces gives the tofu enough flavor! And I also add extra chilly and Sichuan Pepper. Congrats, your channel is fantastic! I just discovered it and I can't wait to try some Japanese classic recipes!
なんと美しいビデオを作りました！
That was beautifully made!
I will try this -- I haven't made this in a long time but i usually bought the ready made sauce (House brand?) sauted the minced pork then added the soft tofu and my husband likes it over hot rice, yum!
Amazing video. I usually don't like music with videos but this one was perfect. And I appreciate the explanation of variations of the dish at the end.
We recently had the Chinese style Mapo Tofu and we both realized that the Japanese version is very different. I cannot wait to try this one and compare! (I am almost sure we will prefer the Japanese way.)
Hi Namiko, long time fan of your videos. I have to say that your production skills have gotten so much better through the years. Love the recipes. Keep up the great work!
Forgot to say, thank you for this recipe, Namiko.
this food i really like it
My mom loves this recipe!!!! She always asks me to make it. It's so good!
This is my family's favorite! Thank you!!Love your recipes!
You videos are so beautiful and rustic. I love it!
you are so welcome! They are very soothing and calming. I love it!
This looks so delicious and your cinematography is beautiful!
I just made this.......again, OISHIIKATTA!!! Mahalo!!!
very nice I liked you cooking 👍
ヤット、ちゃんとしたマボレシピ！ナイフ・テクニーク本当に上手ですよ！
どうもありがとう！！
Thank you so much!! I just made this dish. I was gathering ingredients and as you said it can be a little spicy as well salty so I just saved 1/4 of the sauce to use in a later tofu and rice. I only used tofu and I really didn't like tofu until this dish. Thank you, such a great meal!!!
SO happy to hear you enjoyed this recipe! Thank you for your kind feedback!
Your videos are always so relaxing ! The dish looks great and tasty, it's making me drool..
This video is so relaxing to watch. My family is from Sichuan and I grew up eating a lot of spicy food like Mapo Tofu. That being said I actually don't quite enjoy the food when it is too spicy. I personally really like the Japanese version and I've tried to make it at home many times. My host family in Japan always made me Chinese dishes in the Japanese style when I was studying abroad in Shiga Prefecture, and I loved them so much. To be honest, the Japanese version is a very good substitute for the original one if you are craving for Mapo Tofu but afraid of the spiciness. There is nothing wrong with the changes made to the recipe; lots of Chinese dishes have a variety of versions even in China. It would be very boring to strictly stay with the so-called authentic/original recipe.
Thank you so much for your kind words and I’m so happy to hear this from a Chinese persons perspective. We have a lot of Japanese style Chinese dishes in Japan (as your host mother must have cooked a lot of them). We enjoy them very much but with milder version or adjusted taste. My kids and husband (Taiwanese) love this dish too. Thank you for your kind words.
@@justonecookbook For sure! Thank you for your reply and please keep up your good work! Besides Mapo Tofu, Green Pepper Steak and Tenshihan are also my favorite 中華料理. My host mother is from Osaka and her Kansai cooking style made her own version of those dishes even more special. I feel like Wafu Sichuan cuisine somehow tastes similar to Cantonese and Shanghainese in general, probably because of the mild seasoning and the frequent use of soy sauce/oyster sauce.
Simple but excellent
Wish they could sell all thoses ingredients in France :.( .. It look so delicious !
+Amal Jedusor - Deiku I guest you've never set a foot in a Chinese store...
Hi Nami, I thought, for my vegetarian version, I would substitute finely chopped or ground seitan for the pork. It absorbs flavors nicely. Beautiful video. Thank you, celesta
This is so relaxing!!
Such a satisfying video.
Thank you!
It's interesting to know the recipes which Japan, Korea, and China exchanged and influenced throughout history! I was wondering why it had miso at first since I've only known the Hong Kong and China variant :0
Mapo tofu without sichuan peppercorn is like a BLT without bacon.
I miss mabo tofu so much! Thanks for the recipe. I'll substitute smoked tempeh for the ground meat.
it looks so delicious! 好吃!
Mapo tofu is one of my favorite Chinese dishes. I am curious about how your version compares. Guess I'll be heading to the Japanese market soon to get the ingredients 😀. Thanks for sharing
Looks so delicious! What a way to make tofu even more amazing
Thank you for the delicious recipes
I'm going to try it.
Thank u
Thank you for your excellent recipe.....👍💜
Great video really enjoyed it
Wow, the Japanese version of mapo-tofu looks delicious! I'll definitely try adding some miso the next time I make this dish--do you think it makes a huge difference to the flavor or does it just add a little more depth?
The content of your video is awesome as usual but I noticed that recently, your videos have a slight blue-grey filter over the shots. I was wondering if this is more the style you're going to be going for nowadays. It's a beautifully shot video, but the filter is slightly distracting (to me) when I watch; I keep thinking to myself "wait, that's not how that's supposed to look like in real life". I loved your old videos where they were warmer and brighter; it made the video brighter and more full of life. Just an observation from a viewer, but will still love your recipes regardless!
Adding green bell peppers (or other green peppers) makes it even tastier.
Thanks for sharing your tip! :)
This was so delicious and easy to make! I love rice and spicy food so this was perfect for me. The only problem was that I found it difficult to not destroy the delicate silken tofu while removing it from its package/stirring it in. Maybe it was the brand or maybe I'm just too impatient...
I'll definitely have to try the no-spicy one. Even though I like spicy, I can't really have because I suffer from acid reflux. Looks quite nice, Nami-san.
***** ありがとう。
Can i omit the broad bean paste and use just chilli bean sauce +miso?
Manussanun S bean paste is important in this recipe
yes you can. that person above me just can't read.
yummy, yummy thank you.
Thanks for watching my video! :)
Your videos are soooo relaxing to watch... :)
Aww thank you Kayli! xoxo
Love your mapo tofu recipe and I am making it again this weekend! ❤ Question, can you make the sauce ahead of time and refrigerate? How long will it keep in the refrigerator?
You mean mixing the sauce ahead? Sure! Make sure to quickly stir before pouring. The starch tends to be at the bottom.
Hi. I have a question. Is it a must to include the chilli bean sauce? As my daughter do not consume spicy food. What is the replacement for it? Or can i completely omit it and adjust doubanjiang to 2.5tbsp? By the way, i love ALL your recipes! All looked so delicious, and you made it look so easy to cook.
yum delisoso made it
+Namiko Chen (Just One Cookbook) your welcome
I love this recipe ,, taste good ありがとうございます❤
I'm so glad you enjoyed it! ありがとう！
Great music choice🌝🌚
Thank you!
This video was so beautifully crafted!!! So relaxing and calm, I am definitely going to try out this recipe
The Chinese version doesn't use oyster sauce, soy sauce, miso paste or mirin for mapo tofu. They do use salted black beans. This is such a different way to make mapo tofu, Could be good though. I use the same Japanese doubanjiang that you use. It's the best one for people who can't use the normal doubanjiang that has wheat in it.
Thank you for sharing your wonderful recipes with us!
I was searching for a good chukadon recipe on RUclips and there aren't many with English subtitle. I was wondering if you could show us how to make one?
Hi Katy! Thank you! I'll add to my list. Thank you for your request! :)
Chukadon is a Chinese dish. Try this link. It took me 15 seconds to find it. Mai is from Kyoto and has a great recipe on her site. Don't limit yourself to just RUclips. You will miss out on a lot of good stuff. I use it as a last ditch resource.
Hey Nami! My mom would sometimes make Mapo Tofu using her recipe, but I haven't this Japanese-style mapo tofu, looks delicious XD Your filming is nice as well! hehe
Do you mind if I ask you how you got your background music? Thanks! :)
Hi! I love this video. If I don't want any spice, how could I make it. My kids are too you to have spicy foods but we order it at the Chinese Restaurant with no spice. Also would love to know how to make Chinese rice cake and pork hash!
+nrawson66 If you want it without hot spice, just skip the chili paste or replace it with a little minced bell pepper just to keep the peppery hint.
Nice knife!
tasty, beautiful , simple. i like it! :3
Always being absessed with your recipes. Just wondering if you could do a video on how to keep your knife sharp since I'm really curious about it. I bought GLOBAL set knife several months ago and they were extremely sharp when I bought it, but they have become pretty blunt as I use them really often....I'm so jealous that your knife always look very sharp which is so important in cooking..😣😣
+Namiko Chen (Just One Cookbook) OMG I always use steel sharpener since it is easier and more handy to use..Thanks so much for your advice and I'm actually planning to get a sharpening stone to have a try as I have no idea which shop can do the sharpening job for me here in Sydney...Great thanks and will be waiting for your new updates☺
***** Haha,I know that channel which is another great Japanese cooking channel too😉Yes I will check that out that huge thanks to your great help🙏
Loved the video!
What's the song by the way? I clicked the link in the description, but it wasn't there
+Kevin Saxton I'm trying to look for the song too! :)
Good luck healing. I just went through a similar procedure ten days ago. I have pumped up on lots of spicy food and vitamins. Everything is natural, of course. I do use very hot peppers. Hey! Spice is life! Because of my diet being high in protein, vitamins and hot peppers, I am healing at an accelerated rate. I saw my surgeon today and I am two to three weeks ahead of where she predicted ten days ago. Think about it.
I've made mapo tofu many times but, much more in the Schezuan style. I use hotter peppers instead. I use Thai peppers mostly. On occasion, I will go hotter. It depends upon which of my friends or family I am serving. Also, I use much more garlic, ginger and five spice tofu. Everyone thinks that it then has a much more pronounced taste. Of course, ground Szechuan pepper is mandatory. LOL
Three health tips for anyone who is interested. I use honey instead of sugar. Sugar is a processed food and very bad for you. It tastes much better than sugar, too. I also use kuzu powder as a thickening agent. Corn starch and potato starch are heavily processed with chemical and have absolutely no health benefits whatsoever. Kuzu, known in the US as Kudzu, is fully natural and loaded with beneficial items. In addition, I normally add plenty of Shiitake or Miitake mushrooms. Again, the health benefits are amazing. Those should be in your diet every week. As a fourth and last thought, I use either peanut oil or rice oil. Again, vegetable oil and such are far more heavily processed and often boiled. Rice and peanut oil are pressed and rarely boiled. Therefore, they are far more healthy, they smoke far less and they don't ruin the flavor of a meal if you overheat them. At least, that's been my experience over the past five years of switching to an all Asian diet.
I'm sorry to run off on a tangent like that but, guess what I am making for dinner tomorrow night! Yep! Mapo Tofu! Szechuan powered since it will be my spice loving friends eating it with me. Afterward, we will head down into the theater and watch Japanese anime until shortly before midnight. It's become a Saturday tradition.
Get well fast Nami! Your followers, me included, are waiting for you.
Dang, that looks fantastic 🎈
You got some serious ASMR action here.
Thanks! :)
很好吃
Is there any difference between broad bean paste and a normal bean paste? :(
A great inspired dish. But I could only seen it as 肉豆腐 instead of mapo tofu because it has to have sichuan peppercorn that brings the numb felling and taste what we called 麻 in China.
quick question. do you have any thoughts on an alternative to the oyster sauce? I have a shellfish allergy but I would love to try this dish.
is it okay to use korean bean paste on this dish?
That looks so lovely - I will try it! Maybe without meat for my vegetarian friends! I have never seen Broad Bean Paste in the stores... Is it similar to black bean paste/sauce?
It's a very authentic Chinese sauce! I don't think it's the same as what you're referring to
emilyz hmmm ok thank you - I will look for it in my Chinese market
+Namiko Chen (Just One Cookbook) +emilyz I found something in the Chinese market and bought it, thank you ladies. When I read your blog post, it is the same product as what you wrote about. Can't wait to try this out.. thank you
Your knife is legit. I want knives that good
Thank you!
Hello! So, what can I use if I wanted a non spice Mabo tofu? For the kids 😅
Did you know there is a non-spicy doubanjiang? More information can be found on my website's recipe page. I hope this helps! 🤗
www.justonecookbook.com/mapo-tofu/
@@justonecookbook I didn’t know. Thanks 👍🏻
很好吃, Namiko
I like your video
but can you explain to me what is the white cotent that you divided it to squirs?
its tofu
I mean what is tufo?
❤️❤️❤️
hello mrs nami, i am your followers from indonesia, i love this recipe, but i am a muslim, i am not allowed to eat pork, can it be replaced with beef or chicken meat, please answer my question
HI Alviando! Thank you for following my blog! Yes, you can substitute with other ingredient. :)
YOROKOBE SHOUNEN
Wow, nice video. I feel like watching a scene from a movie...
I like it a bit hotter :D
Question: I thought Mapo Tofu always looks reddish? Just curious and not ragging on her recipe ^^
+Namiko Chen (Just One Cookbook) Thank you for the answer! I've been following your recipes and it always helped me ^^ Also, I am more enthused in making this Mapo Tofu (I also can't handle spicy meals but I just want to make something hubby will like too)
👍
Just wondering if you're Chinese or Japanese? You have a Japanese first name and Chinese last name...
lol gotcha :)
Wow! Bento
music was way too loud compared to your talking at the end.
What is "a little spicy" to you? What does it compare to?
+CadetRedShirt Not super spicy to me (but I like things SPICY). Just taste your ladoubanjiang before adding it all and substitute in doubanjiang if you think it's going to be too spicy.
+Namiko Chen (Just One Cookbook) oh ok! I live in an area where spice is treated like tablesalt, so I was curious about how potent it would be. Thank you for your reply! :)
Nice video and kitchen tools, but the recipe and way of cooking leaves a lot to be desired
+Namiko Chen (Just One Cookbook) matter of opinion... i loved everything about the video, Namiko. :)
It's really neat to see the Japanese take on this dish, but I can't help but be disappointed that what is normally a vegetarian dish people feel the need to add meat in some form or another. In this case pork and oyster sauce.
I appreciate the video regardless.
+Dayle Armstrong (Silky Goodness) Traditionally mapo tofu has pork mince added to it, not just in this Japanese version.
Demsale That must be a regional thing because when my Chinese friend, who mind you lives in China, told me about it, it was because it had no meat in it, and because I was eating cold tofu and she was totally blown away that an American was eating tofu. It was adorable.... but I digress.
+Dayle Armstrong (Silky Goodness) Well it's originally from Sichuan province and you would be hard pressed to find it without minced pork in Chengdu.
Demsale This could also be a recent development because meat consumption is on the rise in China as they are now developing and adopting a western diet in the sense that meat is shoved in everything. Prior to that most people ate more vegetarian because of the cost of meat. My friend though is more northerly than Sichuan.
+Dayle Armstrong (Silky Goodness) Man quit trying to make excuses for being wrong
Mapo Tofu is a Szechuan Chinese dish, it's also vegan, no miso, no mirin , never, not Chinese ingredients, missing is Szechuan peppercorns for that lovely numbing effect and green onions. The technique for cutting garlic was precisely interesting. This could be the chef's version but not a true recipe or technique
Just in case you never heard of Japanese style mapo tofu, I thought you might be interested in reading this post on my blog about it: www.justonecookbook.com/mapo-tofu/
Precisely, I'd rather titled this video Japanese version of mapo tofu, which is not the original Chinese one at all. Nice video, though.
I really prefer the Japanese version of mabo, but I see your distinction.
This music was a little too slow / depressing / melancholy lol...
+Namiko Chen (Just One Cookbook) I see haha. Maybe you can pick a shorter sound clip and just put it on loop? To me cooking is a exciting activity but this music just made me feel :(. Great recipe nevertheless!
8 hate it when I watch a recipe and find out half way through it's got dead pig in it.😐🐷💗
Janet Donald then just use tofu and rice of something instead.. whatever you vegans vegetarians eat.
don't know why, i feeling so sad with the music :(
It almost put me to sleep!
V
lol thts not mapo tofu thats sweet tofu....
This is a chinese recipe :)
Thanks for the answer I appreciate the explanation .i have to try one day Japanese mapotofu
Isn't Chef Chen Kenmin the father of Iron Chef Chen Kenichi?! If so, Iron Chef Chen Kenichi was my favorite, the dude knew how to battle in Kitchen Stadium!
this doesn't look as good as the authentic recipe. too much pork!
sizhuliu it's probably a Japanese version