I am eating your fantastic Mapo Tofu right now. My husband is a very good cook of Asian foods, and has made delicious Mapo Tofu before, but your recipe is AMAZING!!!! Thank you so much for posting clear directions! Looking forward to all your other great recipes!! From Catherine in Atlanta
I followed your recipe, and the result was OUTSTANDING. Love the texture, love the "numbness" in my mouth from the Szechuan peppercorns. You have a real talent for both cooking and clearly explaining the process and philosophy. Many thanks!
This was fantastic! No useless talking, nothing cute, just straight up informative and educational. Loved that you added the 7 characteristics in your narrative! BTW, great knife work, brother!
I just made this dish. I skipped the crushed peppers because it's my first time trying it. Otherwise, I followed the instructions exactly. It is SO good. This dude is a genius!
@@fireblast133 It's not very important, you can leave it out, what's absolutely must have is Doubanjiang and Huajiao (Sichuan pepper). Black beans are optional.
You are incredibly entertaining to listen to as well as educational. I follow you because of the quality of your recipes compared to everyone else’s on RUclips. Thank you for your videos, I’ve tried many and always a success!!! 👍
Thank you very much for this! I've watched about 30 different videos on how to make Ma Po Tofu Each one is different and most omit crucial ingredients . You know exactly what the authentic version is and explain it beautifully!
Just made it- following exactely your recipe- and I simply love it! All my cravings for chinese food were satisfied! But it is hot- my family can't eat it. Next time I will have to reduce the amount of chili. Now I have the leftovers all for myself! Thank you, discovered your channel only recently, you do a wonderful job!
P.S.: Could you please teach how to cook with dried bean curd sheets, tofu sheets? You are the person to ask, I am so enthusiastic about your cooking and also your video style!
dear Art of Cooking, I can't thank you enough for this tutorial. My son brought it to my attention and it has been my huge favorite ever since. Every time I try to get better making it. Thank you! Thank you!
This is my favorite dish, and your recipe is the best! This is my go-to comfort food whenever I need a boost to my mood, but I'd eat it no matter how I felt! Thanks for providing the recipe that has fueled many cozy dinner times!
Don't apologize for messing around! Your humor gives your videos character :> I've heard of this dish a lot and it looks absolutely delicious. I'll definitely try this some day. Thanks for the authentic version of this recipe.
Akagism No problem, please do give it a try and let me know what you think. I always want feedback from people who attempted my recipes, it allow me to adjust and improve it to better help future viewers.
OMG i made it and it was soooo delicious 😋!!! I was in Chengdu and had the original Mapo Tofu so good! I accidentally bought wrong Pi Xian chilli instead of broad beans paste still turn up well as I added a little bit extra sugar instead. I made the vegetarian version .... thanks so much! This is the best ever Mapo Tofu recipe! Traditional one indeed. 🙏🏻✨♥️💎
Thank you for a glorious recipe! I made this months back and loved it so much that I made it 3 times in 1 week! I prepared it with a different meat each time - beef, pork, and chicken. Each one was scrumptious. I’m making it again tonight! I can’t wait.
Awesome video cooking lesson. Thanks! I've made this according to your recipe, it was DElicious! I will make this often now that I have all the ingredients! YUM
Love your channel Raymond! I'm making this tonight. Can't wait! I have made so many of your dishes. It has taken my Chinese cooking to a whole new level. Thank you so very much for posting. You have a knack for instruction. Regards, CornStarch
Today I made your recipe for mapo tofu for the third time. You really nailed it! There are countless videos about mapo tofu on RUclips claiming to be the authentic. Yours is better than them all and the equal of the mapo tofu made by the "State Banquet Master Chef - THE traditional Mapo Tofu recipe made at home". Thank you!
This recipe looks positively divine. I definitely will be trying this one. Can't wait! Also, your explanations are very precise and excellently presented. I plan on making many of your dishes. Thanks
This looks like a good recipe to try. Slightly different than how I normally make it, but worth giving it a go. I happen to love Mapo Dofu. Sichuan Pepper Corns are wonderful in the numbing effect.
Thank you so much for posting this video! You make the best Mapo Doufu! I've made it several times and it's my absolute most favourite dish on earth! I make mine without the meat :)
Just made this and it was really good except that I'll try one tbsp each of the fermented black beans and the Dou Ban Jiang because it was saltier than expected. Other than that, really flavorful and fragrant. Smells amazing cooking it and the choice of using the crushed Sichuan pepper corns at the end as garnish might be better than as an ingredient during cooking.
Great recipe and looks yummy, will definitely try it as is.. In my version, instead of sugar, I always added Oyster sauce to give it that umami (body, full flavor) you mentioned and it balances out the hot/salty. Keep posting new recipe. BEST series Raymond.
Nice video ... I've cooked this dish before from a recipe, but I think that so much of Chinese cooking is in the technique, not just ingredients. Very helpful!
Very nice tutorial to accompany your top notch videography. Most informative, with a touch of humor to keep it enjoyable as well as educational. I have only made this dish a few times, but after watching your video tutorial, I feel like I will be making an entirely new dish when I attempt to pay homage to Mama Chen, very soon. Thank you so much for sharing your labor of love.
@Peter Reginald Well, then it seems you made it right. It must burn and numb your tongue at the same time, while waves of umami flood your senses. That's Ma Po Dou Fu.
Thanks! One of my favorite dishes from my time in Taiwan, now I'm ready to make it. Just popped in here for a quick review, now I'm heading back to the kitchen!
Yesterday I made the Szechuan Kung Pao and today I tried your Mabo Tofu recipe. Both are just soooo delicious!! I reduced the sugar amount for the Mabo Tofu a bit because I like it spicy. Thank you so so soo much for this recipe!!
You're the BEST!..Im hooked on your video, style of cooking and the help & links you provide for each dish...when I miss my malaysian chinese food..you are my go to...just awesome H&K
I've watched this video many times over the years, and I've finally attempted the dish. While I ultimately failed in replicating what you've made, the flavors were still there. I definitely look forward to making it again.
Thank you for linking the ingredient list, I plan a trip to the Asian market in Wichita, Ks soon and I can look for the brands you have suggested on this and from your lists on the other videos, many of these ingredients are not available locally so your links will be a great help...the goods are fresher and prices more reasonable than in the big chain supermarkets
Thank you for the prompt response to my comments. Your video is very well done. I just wish to test your sense of humor with a little respectful "nit picking". You handled that perfectly. I am now your fan and subscriber to the "The art of cooking" . 幸會!
Thank you so much for this. It is the most authentic I've seen so far and each step was very well explained. Can't wait to see if I can find the dou ban jiang at my local chinese supermarket so I can try the recipe...(though I doubt if I'll be able to find the fermented black beans)
Hey the art of cooking i realize you havnt really got anything in bakery, I have one special request and that is Green Onion Bun. One of my all time favorite snack to eat just about anytime of the day. You are my favorite channel for Chinese cooking, If you can make a video on that it would be greatly appreciated. If anyone could do this video it would be you because you are the MAN! Thank you for your time and consideration!
Hi, I tried this recipe today and thank you thank you thank you!! It came out perfect omg!! Just like my fav Sichuan restaurant... Cannot recommend enough!!!!!!
Eating this as I type. Absolutely delicious. I've watched a lot of RUclips ma po tofu recipes. There are a few other good ones, but this version is really definitive with all the extras like toasting the Sichuan pepper and making the pepper oil. Raymond, I hope you are doing well in your life. Thank you for your videos.
Raymond, when are you going to make vegetable delight with tofu? I wanted to see you make the Chinese garlic white sauce. Keep up the good work. We like your style of cooking Chinese foods.
Wow! I really like this video! Excellent explanations, interesting technique, everything is visible and understandable! I appreciate your work! Many thanks! Great work!
I don't have a gas stove, or even a Wok. I made a couple of mistakes after that - one was that I crushed the peppercorns before toasting them. I think because of this, the peppercorns didn't crush properly, and left a strange texture, and a 'too medicinal' flavor. I really thank you for describing the dish. and apparently giving some insite into classical Chinese cookery. It almost sounds like you are quoting a classic text of some kind on cuisine in this video. While I was still trying to finish this dish, after toasting the peppercorns I then added sesame oil (what did you mean by neutral oil?) into the hot pan that was full of peppercorns as a result, even though I was careful, I may have scorched the oil. I think I followed the instructions pretty well after that.... Except that I apparently used fermented broad bean paste from a jar of it I had laying around, instead of chopping up some from a bag. I also didn't use that teaspoon of red pepper you talked about. Still it all turned out OK. it wasn't too salty, it wasn't dry, it lacked the burning kind of heat I was used too... and I thank you very much for helping me to get on a more apt track toward being skilled at Chinese Cuisine. :)
Thank you for sharing an amazing looking winter dish. I'll try to source some of these ingredients in Chico California. Wish me luck. LOL. Keep cooking. Blessings ChefMike
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
I wish more cooking vids were like this. Just straight, to-the-point, authentic, informative, and a focus on the *food*.
I am eating your fantastic Mapo Tofu right now. My husband is a very good cook of Asian foods, and has made delicious Mapo Tofu before, but your recipe is AMAZING!!!! Thank you so much for posting clear directions! Looking forward to all your other great recipes!! From Catherine in Atlanta
tess2ube Your welcome Catherine. (^_^).
I followed your recipe, and the result was OUTSTANDING. Love the texture, love the "numbness" in my mouth from the Szechuan peppercorns. You have a real talent for both cooking and clearly explaining the process and philosophy. Many thanks!
This was fantastic! No useless talking, nothing cute, just straight up informative and educational. Loved that you added the 7 characteristics in your narrative!
BTW, great knife work, brother!
The best and best explained Mapo Tofu video recipe I found on RUclips! As soon as I'll be able to acquire some Dou ba jiang I will try to cook it.
I have cooked ALL of the recipes on RUclips for mapo tofu. This is hands down the BEST. Hubby agrees. Thank you!
I just made this dish. I skipped the crushed peppers because it's my first time trying it. Otherwise, I followed the instructions exactly. It is SO good. This dude is a genius!
This is the best mapo tofu segment I’ve seen on RUclips. And I’ve seen quite a few. Thanks.
Wow, the best AOC video yet and that's saying a lot. A very high level of art in the way you cook this. It's a pleasure to see.
Who's here during COVID 19 lockdown in 2020?
I miss this guy :( Still the best cooking channel on RUclips
Why is this channel not more popular?
spraynpray It will be soon. ( ^_^)
Thumb up the videos, and share them with everyone you know.
look at this goddamn prophet. burn the witch!
@@TheArtOfCooking where are you? Haven’t seen your new released video in recent years. Miss you much. You are the best, brilliant.
@@Lynsay2482 I just asked that same question ...
Finally, someone who knows how to make the REAL Authentic Ma Po ToFu !!!!
ha ha ha - Exactly what we said, and we have lived in China!
Yep! even myself, lazy using premixed sauces, am trying this recipe today.
How did it come out?
Now I feel I missed something, as I did research to make this for family yesterday, and no recipe I found called for fermented black beans
@@fireblast133 It's not very important, you can leave it out, what's absolutely must have is Doubanjiang and Huajiao (Sichuan pepper). Black beans are optional.
You have a real skill or talent for making good quality cooking videos. Bravo! and thank you!
He’s a chef
You are incredibly entertaining to listen to as well as educational. I follow you because of the quality of your recipes compared to everyone else’s on RUclips. Thank you for your videos, I’ve tried many and always a success!!! 👍
Thank you very much for this!
I've watched about 30 different videos on how to make Ma Po Tofu
Each one is different and most omit crucial ingredients .
You know exactly what the authentic version is and explain it beautifully!
Stan Murray You're welcome and thank you for checking out my channel.
Where to buy dou ban jang
Just made it- following exactely your recipe- and I simply love it! All my cravings for chinese food were satisfied! But it is hot- my family can't eat it. Next time I will have to reduce the amount of chili. Now I have the leftovers all for myself! Thank you, discovered your channel only recently, you do a wonderful job!
P.S.: Could you please teach how to cook with dried bean curd sheets, tofu sheets? You are the person to ask, I am so enthusiastic about your cooking and also your video style!
Your videos are fantastic man, please try to make more. I love learning how to make the authentic Chinese cuisine.
dear Art of Cooking, I can't thank you enough for this tutorial. My son brought it to my attention and it has been my huge favorite ever since. Every time I try to get better making it. Thank you! Thank you!
This is my favorite dish, and your recipe is the best! This is my go-to comfort food whenever I need a boost to my mood, but I'd eat it no matter how I felt! Thanks for providing the recipe that has fueled many cozy dinner times!
This is literally the best 麻婆豆腐 recipe I watched on RUclips
Don't apologize for messing around! Your humor gives your videos character :> I've heard of this dish a lot and it looks absolutely delicious. I'll definitely try this some day. Thanks for the authentic version of this recipe.
Akagism No problem, please do give it a try and let me know what you think. I always want feedback from people who attempted my recipes, it allow me to adjust and improve it to better help future viewers.
I very much look forward to trying this recipe, but I love the point when you suddenly, without warning, do a little comedy bit. Sugah!!
This recipe is out of this world, it’s so friggin good!!
OMG i made it and it was soooo delicious 😋!!! I was in Chengdu and had the original Mapo Tofu so good! I accidentally bought wrong Pi Xian chilli instead of broad beans paste still turn up well as I added a little bit extra sugar instead. I made the vegetarian version .... thanks so much! This is the best ever Mapo Tofu recipe! Traditional one indeed. 🙏🏻✨♥️💎
Thank you for a glorious recipe! I made this months back and loved it so much that I made it 3 times in 1 week! I prepared it with a different meat each time - beef, pork, and chicken. Each one was scrumptious. I’m making it again tonight! I can’t wait.
Literally the best mapo tofu I've ever made. I wish you continued making more videos!
Awesome video cooking lesson. Thanks!
I've made this according to your recipe, it was DElicious! I will make this often now that I have all the ingredients! YUM
Miss your tutorials please post more beautiful authentic dishes. I’d love to learn more.
I’ve been making this recipe for years and my hubby loves it! Definitely a favorited video 🥰
I cant believe how good mapo tofu turned out for me. thanks bro. this dish blew my mind seriously!!!
Love your channel Raymond! I'm making this tonight. Can't wait! I have made so many of your dishes. It has taken my Chinese cooking to a whole new level. Thank you so very much for posting. You have a knack for instruction. Regards, CornStarch
Today I made your recipe for mapo tofu for the third time. You really nailed it! There are countless videos about mapo tofu on RUclips claiming to be the authentic. Yours is better than them all and the equal of the mapo tofu made by the "State Banquet Master Chef - THE traditional Mapo Tofu recipe made at home". Thank you!
Your a great chef. Made many of your dishes because there very good and easy to follow your instructions . Thank you
One of the most authentic recipes!!!
At last!! Someone who can cook! Thank you so much for sharing !! ...going to kitchen...!
This recipe looks positively divine. I definitely will be trying this one. Can't wait!
Also, your explanations are very precise and excellently presented. I plan on making many of your dishes.
Thanks
Holy smokes. That looks so... GOOD. I've only eaten Ma Po Tofu once a couple years back, and I'll never forget the taste.
I must have more...
This looks like a good recipe to try. Slightly different than how I normally make it, but worth giving it a go. I happen to love Mapo Dofu. Sichuan Pepper Corns are wonderful in the numbing effect.
Thank you so much for posting this video! You make the best Mapo Doufu! I've made it several times and it's my absolute most favourite dish on earth! I make mine without the meat :)
Just made this and it was really good except that I'll try one tbsp each of the fermented black beans and the Dou Ban Jiang because it was saltier than expected. Other than that, really flavorful and fragrant. Smells amazing cooking it and the choice of using the crushed Sichuan pepper corns at the end as garnish might be better than as an ingredient during cooking.
Great recipe and looks yummy, will definitely try it as is.. In my version, instead of sugar, I always added Oyster sauce to give it that umami (body, full flavor) you mentioned and it balances out the hot/salty. Keep posting new recipe. BEST series Raymond.
When I want a good Chinese recipe,
You're the Man🙏
Nice video ... I've cooked this dish before from a recipe, but I think that so much of Chinese cooking is in the technique, not just ingredients. Very helpful!
Looks amazing Raymond, great to see your videos again. I always look forward to your videos.
Very nice tutorial to accompany your top notch videography. Most informative, with a touch of humor to keep it enjoyable as well as educational. I have only made this dish a few times, but after watching your video tutorial, I feel like I will be making an entirely new dish when I attempt to pay homage to Mama Chen, very soon.
Thank you so much for sharing your labor of love.
Thank you for the boiling tip! I'd never have thought that it would help with sauce absorption. New flavor opportunities arise......!
Your this recipe is take-no-prisoner tour-de-force and authentic! BRAVO! Thank you!
It looks good Raymond, always looking forward to your tutorials. 😃
i like the chewy/crunchy texture of pressed & fried tofu better, but this video definitely made my mouth water
I just cooked and ate this. I'm in heaven and hell and I feel high.
Where is the hell bit??? Oh, you are American?
I'm high and the fact that this isn't in front of me right now makes me feel like I'm in hell
I get high on chili all the time
Peter Reginald Chili releases feel good hormones, dopamine I think.
@Peter Reginald
Well, then it seems you made it right. It must burn and numb your tongue at the same time, while waves of umami flood your senses. That's Ma Po Dou Fu.
Thanks! One of my favorite dishes from my time in Taiwan, now I'm ready to make it. Just popped in here for a quick review, now I'm heading back to the kitchen!
Great recipe and awesome presentation!
One of the best ma po tofu recipes here!!! Thanks a lot!
YES !!! Got most of my ingredients - will make that this afternoon for dinner -rice is boiling now - can't wait on a cold December evening !!
Yesterday I made the Szechuan Kung Pao and today I tried your Mabo Tofu recipe. Both are just soooo delicious!! I reduced the sugar amount for the Mabo Tofu a bit because I like it spicy.
Thank you so so soo much for this recipe!!
You're the BEST!..Im hooked on your video, style of cooking and the help & links you provide for each dish...when I miss my malaysian chinese food..you are my go to...just awesome H&K
This is the second recipe of yours which I have watched. You are brilliant! Very enjoyable presentations! Thank you!
I've watched this video many times over the years, and I've finally attempted the dish. While I ultimately failed in replicating what you've made, the flavors were still there. I definitely look forward to making it again.
Thank you for linking the ingredient list, I plan a trip to the Asian market in Wichita, Ks soon and I can look for the brands you have suggested on this and from your lists on the other videos, many of these ingredients are not available locally so your links will be a great help...the goods are fresher and prices more reasonable than in the big chain supermarkets
Yeah. Finally, i found real authentic ma po tofu recipe
Thank you for the prompt response to my comments. Your video is very well done. I just wish to test your sense of humor with a little respectful "nit picking". You handled that perfectly. I am now your fan and subscriber to the "The art of cooking" . 幸會!
Thank you so much for this. It is the most authentic I've seen so far and each step was very well explained. Can't wait to see if I can find the dou ban jiang at my local chinese supermarket so I can try the recipe...(though I doubt if I'll be able to find the fermented black beans)
Japanese love Ma Po Tofu. I make it often but not that spicy. My son loves it esp over rice to make Ma Po Don. Thanks for this authentic recipe.
Excellent recipe and tutorial! Absolutely delicious and easy to make. Yummy!
This definitely the best recipe I have found.
Hey the art of cooking i realize you havnt really got anything in bakery, I have one special request and that is Green Onion Bun. One of my all time favorite snack to eat just about anytime of the day. You are my favorite channel for Chinese cooking, If you can make a video on that it would be greatly appreciated. If anyone could do this video it would be you because you are the MAN! Thank you for your time and consideration!
John Nguyen Will do. Thanks for the recommendation and thank you for subscribing.
Love your humour, effort, GREAT and mouthwatering cooking skills and your soothing voice!
the best Mapo Tofu recipe., spot on!
Hi, I tried this recipe today and thank you thank you thank you!! It came out perfect omg!! Just like my fav Sichuan restaurant... Cannot recommend enough!!!!!!
It's time to open a Chinese restaurant. :)
Have I mentioned lately how much I love your
Videos?
it was nice we made it. you are really explaining it clearly. we are a new fan of you.
Thank you so much for posting links for the ingredients that I can order easily
thank you! what a blessing to have this video. this is one of my favorite dishes and now i can make it. God bless you. great video.
fantastic cooking info you are my master thanks
thanks for the links on exactly what to buy! I've been looking for a video that shows what best products to buy for agesss
Great recipe. I love this dish
This man knows what he's doing!
I had to look for a while but managed to find the fermented broad beans. Now I'm ready to make this dish. I can't wait!
YUM! Happy to wait for when you have time just as long as you haven't stopped posting altogether :-)
Excellent videos and instructions mate for all your videos. Splendid
Muscle Singh thank you.
Wow looks so delicious!
Thanks for the great explanation!
Eating this as I type. Absolutely delicious. I've watched a lot of RUclips ma po tofu recipes. There are a few other good ones, but this version is really definitive with all the extras like toasting the Sichuan pepper and making the pepper oil. Raymond, I hope you are doing well in your life. Thank you for your videos.
I heard he died from a car accident from reading comments.
You are the only person who makes me wanna eat tofu :-)
I ALWAYS enjoy your videos Ray
Fabulous recipe, made it last night. Might make it once again this evening, it's so good!
I cooked it and enjoyed very much,
From New Jersey
Raymond, when are you going to make vegetable delight with tofu? I wanted to see you make the Chinese garlic white sauce. Keep up the good work. We like your style of cooking Chinese foods.
Nice dish. Thank you.
What a wonderful dish,will try this soon nd thank you Raymond.
Beautiful presentation
look tasty...nyum nyum
Inspiring! One of the best videos I've watched on Chinese cooking, thank you so much!
love your narration and "messing around" is entertaining lol. 😂
What about the pepper POWDER we set aside!?
Did I miss something?
i love your dishes, thanks
Wow! I really like this video! Excellent explanations, interesting technique, everything is visible and understandable! I appreciate your work! Many thanks! Great work!
I don't have a gas stove, or even a Wok. I made a couple of mistakes after that - one was that I crushed the peppercorns before toasting them. I think because of this, the peppercorns didn't crush properly, and left a strange texture, and a 'too medicinal' flavor. I really thank you for describing the dish. and apparently giving some insite into classical Chinese cookery.
It almost sounds like you are quoting a classic text of some kind on cuisine in this video.
While I was still trying to finish this dish, after toasting the peppercorns I then added sesame oil (what did you mean by neutral oil?) into the hot pan that was full of peppercorns as a result, even though I was careful, I may have scorched the oil. I think I followed the instructions pretty well after that....
Except that I apparently used fermented broad bean paste from a jar of it I had laying around, instead of chopping up some from a bag.
I also didn't use that teaspoon of red pepper you talked about.
Still it all turned out OK. it wasn't too salty, it wasn't dry, it lacked the burning kind of heat I was used too... and I thank you very much for helping me to get on a more apt track toward being skilled at Chinese Cuisine. :)
Great tutorial. Will have to try this recipe.
Looks amazing! I'm going to try this recipe. Ma Po Tofu rocks!
Thank you for sharing an amazing looking winter dish. I'll try to source some of these ingredients in Chico California. Wish me luck. LOL. Keep cooking. Blessings ChefMike
Best mapo tofu recipe on yt