BETTER THAN TAKEOUT - Mapo Tofu Recipe
HTML-код
- Опубликовано: 30 сен 2024
- 🥘 BUY A WOK - geni.us/carbon...
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkit...
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
🥢PRINTABLE RECIPE - soupeduprecipe...
Mapo Tofu is one of the most famous tofu dishes in China. It originates from Sichuan, China. Learn how to cook this amazing tofu dish and impress your friends and family =)
🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS:
- 400 grams of tofu [400克嫩豆腐]
- 300 ml water [300ml水]
- 3 ounces of ground pork [3盎司猪肉末]
- 2 tbsp of fermented soybean (minced) [2汤匙豆豉]
- 2 tbsp of dou ban jiang [2汤匙豆瓣酱] [Sichuan Pixian Board Bean Paste Dou Ban Jiang: geni.us/VSTo]
- 2 tbsp of minced garlic [2汤匙大蒜末]
- 1 tbsp of minced ginger [1汤匙姜末]
- 2 tsp of white sugar [2茶匙白糖]
- 1 tsp of chili powder [1茶匙辣椒粉]
- 1/2 tsp of ground white pepper [1/2茶匙白胡椒] [Amazon Link: geni.us/93Id0E]
- spring onion and coriander for garnish. [葱和香菜点缀]
Cornstarch Slurry:
- 2 tsp of corn starch + 3 tbsp of water [2茶匙生粉+3汤匙水]
1 tbsp of Szechuan peppercorn [1汤匙花椒]
- 1/2 tbsp to make peppercorn oil [1/2汤匙用来榨油]
- 1/2 tbsp to make peppercorn powder. [1/2汤匙用来碾成粉]
HOW TO COOK:
- Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
- Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of vegetable oil on low heat for 4 minutes or until fragrant. Strain it and you got your peppercorn oil.
- Cut your tofu into the size you like. Use soft tofu, don’t use those firm tofu.
- Put some salt into water, add in the tofu and bring it to a boil. Carefully take it out and strain the water. Set it aside.
- Heat up your wok. Add the peppercorn oil we made and the ground pork. Cook it for 1 minute.
- Turn the heat to low. Add in the minced garlic and ginger. Stir it until fragrant.
- Add the fermented soy bean and dou ban jiang. Fry it for 30 seconds.
- Add white pepper, chili powder, white sugar. Combine well.
- Pour the water in. give it a stir. Then add in the tofu. Turn the heat to high- bring it to a boil and then down to low heat; cover it and let it cook for 5 minutes.
- During this time, make the slurry: mix some cornstarch with water (1.5 tsp of corn starch + 3 tbsp of water).
- Add the peppercorn powder we made before.use the back of a spatula to carefully mix it. Try not to break the tofu.
- Pour in half of the slurry, mix it well. Once you see the soup start thickening, add the other half.
- Put it on a plate. Garnish with some scallion and coriander. Serve it with rice.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
Turned out really well! I tried using beyond beef since I didn’t have any minced meat on hand, and subbing a 1/2 tsp of better than bullion helps to get the richness I’d miss from real meat. I would also add lard if I had it.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Looks delicious 😋 I love the way you say tobandjan. I like mapo tofu as a topping on dan dan noodles
Thank you *so* much for posting this recipe! Mapo Tofu is one of my all time favorite dishes - I didn't realize it was so easy to make.
CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
I'm so happy to find your channel! All your recipies look so amazing. I'm going to make this tofu dish tonight.
Thank you so much for the Ma Po Tofu recipe Chef Mandy. With your clear, concise video instructions I was able to pull it off and the resulting dish was wonderful. The discovery of Dou Ban Jiang bean sauce was also quite a find as my wife put some in tomato sauce to spice it up. The resulting pasta and meatball dish was very flavorful and hearty with the right amount of spice. I am going to try using Dou Ban Jaing in a few more italian recipes that use tomatoes - a bit of italian-chinese fusion.
Looks so delicious!
How many servings is this recipe ?
Thank you so much for this. I never thought I could make something like Ma Po Tofu at home. You are a great teacher, Mandy! The "6 must have Chinese ingredients" video allowed a better understanding of what's being used here. My Ma Po Tofu turned out so delicious!
This is one of my favorite dishes on earth. I make it almost the same way, but I never tried frying the pork in peppercorn oil. I always just add the oil at the end. Can't wait to try it your way!
Probably one of the easiest version of mapo tofu considering the amount of ingredients used. Some recipes require 17 ingredients while other might require 20 for mapo tofu.
Just made this today and it turned out so fantastic!! It's better than the local Sichuan restaurant by my house. I added hot chili oil and extra Sichuan peppercorn powder because I'm addicted to spicy!
Love your channel. Could you please share a recipe for dan dan noodles?
How old are you and how long have you been cooking you seem like quite an experienced chef🙂🙂
I searched for this receipe but can"t find it. Thank you so much to send me a link. 😊😊
I have got to try this version out--I'm actually fixing to try my hand at making your Sichuan hot chili oil recipe for the first time, wish me luck! (And with or without makeup you are a beauty, by the way, Miss Mandy!)
I want you to know I pull up this recipe every time I make mapo tofu. It's my absolute favorite! The only change I do is add a couple tablespoons of gochujang if I want it extra spicy, but this is just so delicious. Thank you so much!!!!
Hihi..please please help me with a question. What is the difference between chilli bean paste and chilli bean sauce...dubanjiang and tobanjiang.
I can't get doubanjiang where I live. Nor can I get fermented soy beans . Can I use black bean paste instead with maybe red chilli paste ?
I use to do this until I found out this is traditionally made with beef which I thought was strange. Tbh when I did I didn't notice that much difference so pork or beef is okay
I think I need some more clarity in the fermented beans. I bought some but they are in a jar and not minced. They are also light coloured. You used some dark ones that looked like black beans. Can you share a link to the kind of fermented soya beans we need for this?
Isn't vinegar necessary for this dish? Looks good..thank you
This is the best Ma Po tofu recipe on the net!
Yet another great must try recipe. Thank you Mandy.
This is where you started using noise removal. 😩😩
Thank you Mandy, this is my favorite dish. I will make it this weekend and report back
FOOD WARS!!!!
MegaGeeky1 well she is a 5 star General on the Front lines and she's kicking Ass!
Just made it and everybody loved it. Thanks!
Love this recipe. Thank you!
I made this mild for the kids, so amazing, thanks
Tho some recipes calls for firm tofu
I like spicy dishes yummy
It's my favorite tofu recipe.
Awesome cooking!
Love Your recipe Chef
Hi, I really like your video's! I am a big fan! I would be interested in you eventually showing typical cheap chinese recipes (for students). Would that be possible?
most food in china is pretty cheap in restaurants, so i'm not sure what you mean. if you give me some specific dishes, I can put them on my list =)
On another note: this might be stupid, but I have always been curious about what different ways there are to make chinese fried rice (the basic recipe you can find at every restaurant). I suppose every region in China has its own way of making this? And how do they get their rice so brown? This makes it even more delicious!
Another thing I totally love is chinese soupe with noodles :)
@@linengmiao the way to make your fried rice a dark color is by using dark soy sauce. Make sure the bottle actually says "Dark Soy Sauce." You can find them at Asian supermarkets. They run between 2 and 5 dollars, depending on the brand. Oh, and a little dark soy sauce goes a long way. One table spoon of it will make your food darker in color.
Looks delicious! I'll definitely need to go to the Asian market for this one which is quite far from me, but I will try this recipe once I get the ingredients. Thanks for making a tofu video :)
My pleasure! Let me know how it comes out when you try it :)
In case anyone was confused at the end, I believe she meant garnish with cilantro. Coriander is the seed of the cilantro plant, and the end product appears to have cilantro on top.
Thank you for the notes.
I just made this. I could only get the fermented soybeans as a sauce in a jar. I found the broad bean chili paste. I was skimpy with items that were spicy. I added extra water and extra slurry to make the spice not as strong by increasing the amount of gravy. The flavor was amazing, but it was painful spicy at first. Then the endorphins kicked in. Definitely delicious, but how can I temper the heat a bit? Can I leave out the chili powder?
Update: I tried this with 2/3 of each spicy item and left out the chili powder and black pepper. The fruity heat of the Chinese peppercorns came through more and it was still very spicy. It was so delicious. Amazing. Thank you.ok, now I’ve made this several times. It’s perfect to our taste now going easy on the spice, but increasing the ginger a bit. It’s so yummy. Definitely my go to dish when I’m in a hurry. It’s so easy. Thank you Mandy
Hi there, about 20 years ago we spent 5 years living in Chengdu - still my favourite cuisine. I have made a number of your dishes - very authentic. Do you have a recipe foe Yu Xiang Qie Zi? How about Sichuan green beans with fried pork?xie tie
I didnt used duban jang and fermented soy bean,i used only chlili powder,chili paste,soy sauce,and sugar
Hi Mandy. Why can't we use firm tofu for this recipe?
Firm tofu won't soak up the flavor as well as soft tofu. Also, with traditional Mapo Tofu, it is used with soft tofu for its texture and consistency to go with the ground pork.
I cannot wait to try your recipe of MapoDofu. I will amend it for vegan/vegetarian, I know it will be good...your recipes are fantastic and you are the best teacher.
I love mapo tofu... I want to make it for my kids. Do you have a link where to buy the "fermented soybean" please? THANK YOU!
in a 15 minute drive from me is the best and biggest Chinese supermarket in all my city of perth, Australia.. looking forward to going shopping there for these ingredients.
It looks delicious, I love mapo tofu. I like the your way of making it!
Can you tell me if the fermented soybean is the same as fermented black beans? Thanks so much!
I make this a lot and it's addictivly delicious with rice. Do Chinese people ever eat this with noodles? I had some leftovers and ate them with wheat noodles but maybe that's weird.
Hello, I just found this recipe and it looks really good. Question: when you say chili powder, do you regular chili powder that people use for chili or hot chili powder like cayenne? --- or maybe another type of chili powder? Thank you. Love your videos.
The same Sichuan chili powder used to make her chili oil
Crushed red pepper is an acceptable substitute or skip it
@@DaveandWendyFP K..thanks.
"ma Po" means "pock-marked grandma" and is brilliantly illustrated when the tofu breaks up and crumbles in the dish.
Now I need giant bowl of white rice so I can pour this amazing looking mapu tofu on top. Great video. I didn't know you boil soft tofu to make it little bit more firm. I tried using firm tofu before and the tofu didn't do good job soaking in the flavor. I know now. Thanks for the video. Will try this soon. BTW, some of my vegetarian friends make a lot of dish like this using shitake mushrooms instead of meat. I think that is a good idea because shitake mushroom have really good flavor too.
I'd like to take this recipe and try to adjust it for my kids, minus the spice. I use to eat this all the time at a local place called New Ho King in downtown Toronto, absolutely awesome and no one has really made it anywhere near as good.
I personally like it when the tofu breaks apart a bit. For vegetarian I think diced mushrooms, fine dice carrots, and onion.
I think you added too much water. That is why you had to add so much slurry, yet the final product still looks watery.
I am very impressed with size churn oil. I am gonna try out your recipe in Singapore.
Start to make o long series of DUMPLINGS, U ARE THE BEST
This is one of the best authentic recipes for it, but some of the ingredients might be tough to find. H Mart is home delivery for dry goods and also produce to some areas.
Hi I like your recipes my children like tofu I'm going to try this recipe thanks 😋👌👍🏾
pretty much exactly how I do it, but I use a bit of chicken stock in place of the water.
Its ok used chili pastr instead of fermented soy bean
that's such a great video.. i love this dish. keep the videos up you will get lots of subs before you know it!!!
I've already made this three times since seeing this video about a month ago. It brings back childhood memories.
I had this dish in Chicago's Chinatown. Simply outstanding.
I have a silken tofu, I know it's a different texture, but do you think it's worth trying?
try it. it will also taste good
@@SoupedUpRecipes ok, I will!
I just subscribed to your channel. Love your recipes and enthusiasm. Keep up the great work and I'm sure you'll reach a hundred thousand subs in no time.
Thank you for subscribing and encouragement. more videos are coming, hope you enjoy=)
This is the same as The Art of Cooking youtube vid
Great, I will go buy ingedients later today. Happy new year!
I love this recipe thankyou for this
La receta muy buena muy interesante y deliciosa
Your recipes are great! When ever I make them my wife says they are the best Chinese food she has ever had. Can you suggest which ingredient to change so the it is about 1/2 as spicy? I'm older and very spicy food is difficult.
I would reduce the
Spicy bean paste to 1 Tbs (from 2) and eliminate the Chili powder. IF more reduction is needed then just use oil for frying the pork - not peppercorn oil.
Hope that helps!
Great recipe! Tried it and it was good👍
Thank you! I just made this and it was so delicious
This looks wonderful. I do not have an asian market near me. Do you have a recommendation for where to buy fermented soybeans? Thank you.
It is also called chinese dou chi. You can buy it on amazon: amzn.to/2HW7xys
So nice and looks so spicy. Yum!
Hi, I watch all your receipes and I am much impressed by your skills and the way you cook. Can you make a video on the pantry and the brands you use especially for toban djan (soy bean paste or chili bean sauce and also for the soy sauce) please specify the brand to use and from which country these and other brands to be used. I hope you will make it from your busy schedule. Thank you.
Thank you for the idea, I will try to make a video for that=)
your wonderful, I just subscribed and love your personality.. just brilliant
Thanks for subscribing. More videos are coming, hope you enjoy
Such a good recepy, so delicious, thank you so much for this.
Yummmmm
In case you can't find dou ban jiang and for some reason can't order it online, with what do you recommend us to replace this ingredient?
Hey, thank you for watching. You can try chili paste (with red oil in it). Let me know how it comes out =)
This is probably the best version of it I have found till now.
For a vegetarian, replace meat with shiitake mushroom.
Good idea.
I want to know how DA ban ji do?
Could you please do more of these Sichuan dishes! They are heavenly! :)
Thank you for watching. My next video is sichuan chili sauce. and i have few more sichuan dishes coming in next 2 months. hope you enjoy=)
love ur videos! maybe do spicy garlic eggplant?
I have an eggplant recipe now. You can check it out=)ruclips.net/video/6MXrym7MRp0/видео.html
I want to know if I'm able to fry the tofu instead of boiling it?
you can do that but the tofu will be a different texture.
Hi am ur new subscriber... love from india..where I can get tofu..?
I don't know where can you get tofu in India. Maybe you can try to find a Chinese grocery?
But am living in Dubai....here there are so many shops....I vil try to get it ...I love ur cooking style...
I did it and it was delicious....ty
Im so glad i discovered your channel :)
Amitofo 😀😀😀 Xie Xie
Hi, Sichuan String beans recipe please
It is coming. Will publish soon.
On my to make list!
Whats the difference between fermented soybean and dou ban jiang?
Dou Ban Jiang is from Sichuan. IIt is made from board bean and lots of spices. It is a bit spicy and oily.
Fermented soybean is black (sometimes people call it black beans too): it is salty and not spicy at all.
Souped Up Recipes thank you! Will try to find them in the grocery today. I really want to try this :)
you are such good Cook.
YUMMMMMM
I love this!!
I'm so happy that I have discovered your channel, Mandy! My biggest regret was not subscribing to you sooner. ))= You are sooo sweet and precious! ^_^ I looove Mapo Tofu and have always wanted to create this Chinese dish for my family and friends. Thank you for sharing this easy recipe! QUESTION(s): How spicy and salty are your Mapo Tofu? I want to not make it too spicy and salty for my family, hahha. 謝謝！
Mine was quite spicy. It is pretty hard to make non-spicy mapo tofu since Dou Ban Jiang is the requirement. Dou Ban Jiang is quite spicy. You can skip the chili flake or try to reduce the dou ban jiang amount but adjust the salt in this recipe.
Why say skip the pork or meat for this? There is too much vegetarian food that says just "omit." Don't omit, substitute. I am not a vegetarian, but I like to cook that way to cut down on my meat. And what you shouldn't do is omit things, but replace them. There are things in grocery stores sold as replacements, but I like to go natural. For ground meats I like to swap lentils, plain brown lentils. They have all the rich an umami taste of meat. Not classically Sichuan, and any Sichuan cook will go "WHAT?" But it is tasty and truer in keeping to a vegetarian/vegan style than not including anything to the tofu. I have made mapo with lentils many times and it is quite good.