How to Make Authentic Chinese Mapo Tofu (麻婆豆腐)
The ever popular Sichuan Mapo Tofu! If you're a bit on the fence about tofu, this is definitely one of the best 'gateway tofu' dishes. This dish is the Mala flavor profile, meaning that it's going to feature a combination of heat and that characteristic numbing flavor of the Sichuan peppercorns.
This recipe is the real deal. A detailed ingredient list, recipe, and discussion are in a reddit comment here:
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I'm Chris Thomas from the United States and I've been living as an expat in China now for upwards of nine years, most of which in Shenzhen. I love living here, and the food is absolutely incredible. I read and speak some Chinese, and have been trying to religiously recreate the most authentic versions of the food I've eaten and loved here.
My partner in these videos is Stephanie Li, my similarly food-and-travel-obsessed long term girlfriend. She's a translator from Guangzhou and is an incredible home cook. Sometimes I'll be behind the wok but usually it'll be her cooking.
Vegan Mapo Tofu - easy dinner recipe! ????
Recipe:
Get ready for some spice with this vegan mapo tofu (麻婆豆腐)! #cooking #chinesefood #tofu #recipe
Music: Miika's Journey by Lama House
???? Dad’s YUMMY Mapo Tofu! (麻婆豆腐)
Watch me make mapo tofu with pork and see how my family grades me! This is a super quick and easy recipe that is hard even for beginners like me to get wrong.
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⏲ CHAPTERS ⏲
00:00 - Prepare aromatics & garnish
03:34 - Prepare tofu
04:03 - Does tofu need to be pressed?
06:04 - Stir-fry aromatics & meat
08:11 - Pork substitute?
08:46 - Add flavors
09:03 - On mapo tofu
10:40 - Bright red color?
10:58 - Add tofu
12:07 - Add slurry & garnish
14:40 - Family grades me!
15:42 - Mommy Lau is proud of Randy
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Authentic Mapo Tofu Recipe from Sichuan
Hi Everyone! Mapo tofu is such a delicious dish loved by so many cultures. I grew up eating authentic mapo tofu from Sichuan and I want to share a recipe of mapo tofu that my family uses! In this video, I shared 3 most important steps of making mapo tofu! If you get these three things right, you can impress guests even from China!
Printable Recipe:
Read more about Mapo Tofu history on my blog:
When I started this channel, I really wanted to share the recipes from Sichuan and the awesome food culture we have. One of the most used kitchen staples is Sichuan Chili Oil! I've shared the recipe on this channel and I also have extra ones I bottled myself using the most traditional Sichuanese recipes. If you want to create some of the delicious chili oil dishes, try these chili oil out :
Authentic Mapo Tofu Recipe:
• Ginger 1 piece,
• garlic 2 cloves,
• green onion 1,
• ground beef(3 oz),
• tofu (1 pack)
• Vegetable oil: 2 tbsp
• Water 1 cup
• Sichuan peppercorn(or ground Sichuan Peppercorn): 1 tsp
• Soy sauce: 1 tsp
• Sugar: 1 tsp,
• Broad Bean Chili Paste (also called PiXian Doubanjiang): 1.5 tbsp
• Ground Sichuan Peppercorn: 1/2 tsp (for topping)
• Corn starch (or Potato starch): 1.5 tbsp
#mapotofu
#chineserecipe
#chinesefood
#sichuancuisine
The Ultimate Mapo Tofu Recipe just A-CURD TO THE YOUTUBE ALGORITHM
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LEARN HOW TO MAKE THE ULTIMATE UMAMI VEGETARIAN MAPO TOFU RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! I know I say every recipe is my favourite, but this one is special because it really brings me back to my childhood. Join me in this episode and learn how to make the most incredible mapo tofu recipe today!
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
2-3 sticks green onion
1 cup canned chickpeas
1lb medium firm tofu
2-3 pieces garlic
small piece ginger
2 tsp Sichuan peppercorns
3 tbsp chili oil (
1 tsp cayenne pepper
2 tbsp doubanjiang
1 tsp cane sugar
2 tsp rice vinegar
1 tbsp soy sauce
1 tsp dark soy sauce (optional)
2 tsp potato starch
Directions:
1. Place the dried shiitake mushrooms and the 2 1/2 cups water into a small saucepan. Cover and bring to a boil, then let it cook for about 10min
2. Finely chop the green onions. Rinse and drain the canned chickpeas, then mash with a fork into a crumble
3. Drain the water from the medium firm tofu. Then, slice into bite sized cubes
4. Pour out and set aside the mushroom water. Cool down the shiitakes with cold water. Then, squeeze out the excess liquid, remove the stalks, and finely chop. Finely chop the garlic and ginger
5. Heat up a sauté pan to medium heat. Add in the Sichuan peppercorns and toast for about a minute. Transfer to a pestle and mortar and crush
6. Heat the sauté pan back to medium heat. Add in the chili oil followed by the crumbled chickpeas and shiitakes. Sauté for a couple of minutes
7. Add the ginger and garlic. Sauté for 2-3min. Add the cayenne pepper, doubanjiang, and toasted Sichuan peppercorns. Give the pan a good stir
8. Add the mushroom water, cane sugar, soy sauce, rice vinegar, and optional dark soy sauce. Give the pan a good stir
9. Make a slurry by stirring together the potato starch with 1 tbsp of water. Then, slowly pour the slurry into the sauce while stirring. Gently add and stir in the tofu. Then, allow the sauce to bubble away for another minute
10. Plate and garnish generously with the freshly chopped green onions. Serve with freshly steamed rice!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
How to Make Sichuan Ma Po Tofu (Authentic) 麻婆豆腐
Ingredients: (Serving size 2-3)
Silken Tofu: 1 lb 4 oz or 567 g
Pork: 100 g or 3.5 oz
Chili Oil: 2 tsp
Fermented Black Beans: 2 tbsp
Dou Ban Jiang: 2 1/2 tbsp
Sichuan Peppercorn Oil: 1 tsp
Sichuan Pepper Corn: 1 tsp (crushed)
Red Pepper Powder/Chili Powder: 1 tbsp
Ginger: 1 1/2 tsp
Garlic: 4 to 5 cloves or 1 1/2 tbsp
Spring Onion: 3 sprigs
Soy Sauce: 1 tsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Chicken/Vegetable Stock or Water: 1 cup or 237 mL
Salt for boiling water: 1 tsp
Potato Starch: 1 tsp
Water: 1 tsp
Link to the ingredients:
Pixian Dou Ban Jiang:
Fermented Black Beans:
Sichuan Peppercorn:
Chili Oil:
Red Pepper Powder:
OR
Chili Powder: