How to cook when you’re single
Dubu Jorim: Korean spicy pan fried tofu
Mapo Tofu | Tofu and Beef Stir Fry
—-Ingredients(6-8servings)—
5.3 oz/150 g ground beef
2 tbsp pixian broad bean paste
1 tbsp paprika/chilli flakes
3 cloves of garlic, minced
16 oz/450 g firm tofu/silken tofu
1 1/3 cup hot water
2 stalks of green onion, chopped
1 tsp Sichuan peppercorn powder(optional)
Cornstarch mixture
2 tsp corn starch
2 tbsp water
—-Timestamps—
00:00 - Intro
00:15 - Green onion, minced garlic prep
00:28 - Firm tofu prep
00:42 - Corn starch mixture prep
00:49 - Pixian broad bean paste, paprika prep
01:18 - Ground beef prep
01:31 - Pan fried the ground beef
02:09 - How to cook Mapo Tofu
[Eng CC] How to Make Stir-fried Beef with Tofu (豆花牛肉) at Home | Tofu Recipe Beef Recipe Spicy Recipe
Stir-fried Beef and Tofu (Dou Hua Niu Rou) is a very popular Sichuan dish. The freshness of the beef mixed with the tenderness of the tofu and the distinctive flavour of the chillies make for a rich and unforgettable dish!
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Ingredients (1-2 servings):
Beef tenderloin 300g
Soft tofu 300g
Green onion 2 sticks
Ginger 1 slice
Garlic 2 slices
Chilli 3 stalks
Soybean paste 2 tbsp
Light soy sauce 1 tbsp
Dark soy sauce 1 tbsp
Chinese cooking wine 1 tbsp
Cooking oil 40ml
Corn starch ½ tbsp
Egg white 1 portion
Salt 2g
Recipe:
1 Slice the ginger, slice the spring onion, slice the garlic and cut the chillies into pieces and set aside.
2 Cut the tofu into 2cm cubes
3 Cut the beef into slices of around 2mm.
4 Marinate the beef: pour 1 tbsp cooking wine, 2 g salt and an egg white into the beef, mix well with your hands and add 10-20 ml of water, grasping the beef with your hands so that it absorbs the water, which will make it more tender.
5 Place an appropriate amount of water in a pan and add the tofu to the pan.
6 when the water comes to a boil, continue to cook for 1-2 minutes and then remove the tofu.
7 turn the gas on to high heat and when the pan is hot add 40 ml of cooking oil.
8 Add the onion, ginger, garlic and chilli to the wok and stir-fry until browned.
9 Pour in 2 tablespoons of bean paste and stir-fry until fragrant.
10 Pour in 1 tbsp soy sauce, 1 tbsp dark soy sauce and stir well; pour in about 100 ml boiling water.
11 Add the beef to the pan, using chopsticks to distribute the beef.
12 Add the tofu to the pan and stir well
13 Add 1 tbsp sugar according to your personal taste, continue to cook for 1-2 minutes and serve!
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Beef Tofu Mapo: Grandma's Spicy Tofu
“Mapo tofu” means Grandma's Spicy Tofu. It is one of the specialties of the Chinese province of Sichuan. Today this dish is also popular in Japan and Korea. Traditionally, tofu cubes are simmered in a very spicy and flavorful sauce.
I show you how to prepare it, you can reduce the spiciness according to your taste.
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???????? Ingredients for 4 people
500g medium or tender tofu
150g tenderloin beef
4 garlic cloves
1 tsp grated ginger
1 garlic leaf
1 tsp Sichuan peppercorn
Ground pepper
1 tsp and ¼ tsp pinch of salt
½ tbsp miso paste
1 tsp dark soy sauce
1 tsp sugar
2 tsp corn starch
1 tbsp sesame oil
4 tbsp vegetable oil
For the HOT ???? ???? ???? version:
1 tbsp chili paste (minimum)
1 tsp chili flakes (minimum)
For the sweet version:
1 small fresh sweet pepper, chopped
1 tsp of dry crushed sweet pepper
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Communicator - Reed Mathis
Dulcinea - Steve Adams
Easy Mapo Tofu in 50 Seconds #Shorts
Mapo Tofu is a classic Sichuan dish made of tofu and ground meat that's simmered in a spicy and unctuous sauce. It's a super flavorful dish that will leave your mouth tingling from Sichuan peppercorns.
This is a bite-size version of the recipe, so be sure to check out the full recipe for measurements and full method at the link here:
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EASY Mapo Tofu Recipe at Home
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???? In This Video…
My Knife
Boos Cutting Board
Toban djan
Shaoxing wine
Black vinegar
Chili Oil
Sichuan peppercorns
Sichuan peppercorns powder
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
???? Mapo Tofu
Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch