10 Minute Authentic Mapo Tofu Recipe l Better Than Restaurants
10 Minute BUT Authentic Mapo Tofu Recipe!
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CHINESE CHILI BEAN PASTE:
SICHUAN PEPPERCORN FLAVORED OIL:
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
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EASY MAPO TOFU RECIPE #mapotofu #tofu #recipe #cooking #chinesefood #spicyfood #sichuanfood
Mapo Tofu Recipe - Pai's Kitchen - Chinese Recipe
This is easily my favourite Chinese recipe. Soft, silky tofu in a rich, spicy, flavourful meat sauce...it's always a crowd pleaser. There are a few ingredients to get to know if you haven't had much experience with Chinese cooking, but the process is really straight forward and can be a relatively quick dinner. It also keeps well, so make lots and have extra for lunch the next day!
Sichuan peppercorns, broad bean paste (toban djan), Chinese black beans, are key ingredients that make up the uniquely delicious flavours of this dish. The other important thing is to get the right kind of tofu—you want it smooth and soft but not so soft that it will fall apart in the dish. So I don't go with soft or silken tofu (although you can, just be very gentle with it), the one I use if what's referred to as traditional tofu or smooth tofu, which in terms of firmness is closest to medium firm tofu but I think it's a touch softer. You will want to look for this at a Chinese grocery store where they have lots of tofu options, you likely won't find this kind of tofu at a Western supermarket. Definitely not firm tofu for this dish though!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chef Wang teaches you: Mapo Tofu, the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】
下面开始麻婆豆腐的技术总结
There is the technical summary of the Mapo Tofu:
第一,豆腐的种类不受限制,可以用嫩豆腐或者内脂豆腐
First, the type of tofu is not limited, you can use tender tofu or firm tofu
第二,加入传统制作的“刀口辣椒”可以使菜品辣而不燥,麻而不苦
Second, adding traditionally made knifed chili is a must for this dish, can make the dish spicy but not dry, hemp but not bitter
第三,离火勾芡的原理是,豆腐离火降温之后会有水份溢出,勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相
Thirdly, adding starch water three times is the key to have a perfect sauce, it will cover every each tofu. The taste is incredible!
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on Youtube sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
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Translated and rerecorded by Voiceman Jay
BETTER THAN TAKEOUT - Mapo Tofu Recipe
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There are 8 characteristics for an authentic Mapo tofu, which are 麻、辣、鲜、香、嫩、滑、翠、整. Translated as numbing, spicy, umami, fragrant, tender, smooth, green (garlic sprout as garnish), and whole (no broken tofu). It sounds mouth-watering, LOL! Unlike the western takeout style of mapo tofu, the real one will make you sweat in just a few bites.
INGREDIENTS
10-12 red dried chilies, cut in 1/2 inch long pieces
1-2 tbsps. of Sichuan peppercorns (Amazon Link -
2.5 tbsps. of Sichuan Dou Ban Jiang (Amazon Link -
1.5 tsps. of fermented black bean, AKA Dou Chi 豆豉 (Product Link -
2 tbsps. of Chinese cooking wine (Amazon Link -
1 lb. of soft tofu
1.5 liter of water to blanch the tofu
1/2 tsp of salt
3 tbsp of vegetable oil
200 grams of ground meat Chicken, pork, or beef
4 scallions diced; separate the green and white part
2 tbsps. of diced garlic
1.5 tsps. of minced ginger
1 tsp of paprika (Amazon Link -
2 tsps. of sugar
1.5 cups of beef stock or water
2 tsp of soy sauce (Amazon Link -
1 tbsps. of cornstarch
1/4 cup of water
INSTRUCTIONS
Toast the red dried chilies and Sichuan peppercorns in a wok over medium low heat for a couple of minutes. Let it cool first, then blend until find. This is called Dao Kou La Jiao (刀口辣椒, peppers under the blade), very useful for any types of Ma La (spicy and numbing )dish.
Blend the Sichuan Dou Ban Jiang, Dou Chi, and cooking wine in a blender until it turns into a fine paste. Set it aside. This is to grind the firm broad bean pieces in the Dou Ban Jiang so the texture and the taste will be better.
Cut the tofu into bite size cubes. Add 1/2 tsp of salt to 1.5 liters of boiling water. Blanch the tofu for a couple of minutes. Remove the tofu from the water and set it aside. The blanch will reduce the beany taste and also prevent the tofu from breaking apart while stirring.
Turn the heat to high and heat the wok until it is smoking hot. Add cooking oil. Swirl it around to coat the bottom of the wok. Add ground meat (beef, chicken, or pork) and stir until cooked through.
Push the meat to the side. Add the Doubanjiang paste and stir over low heat for a couple of minutes to active the umami flavor.
Add minced garlic, minced ginger, diced white part of the scallion, paprika, sugar, and half of the dao kou la jiao, reserve the other half to add at the end. Stir everything until well combined and fragrant.
Pour in the beef stock and bring to a boil. Taste to adjust the flavor. Mine needed 2 tsp of soy sauce. It should be saltier compared to your normal taste because the tofu doesn’t have that much flavor. This dish is normally served with white rice so you need the flavor to be strong to go good with the rice.
Add the tofu and simmer on low heat for 5 minutes.
Mix 1 tbsp of cornstarch and 1/4 cup of water. Add to the wok in 3 batches and stir to thicken everything. For better presentation, do you best not to break the tofu.
Sprinkle the reserved Dao Kou La Jiao and the diced scallion as garnish.
Videography / Editing by Austin Schargorodski -
Mapo Tofu, SIMPOL!
HOW TO MAKE SIMPOL MAPO TOFU
Join #ChefTatung as he shares a #Simpol recipe for #MapoTofu!
Craving Chinese food? Go for something healthy but will still surely satisfy the whole family. Mapo tofu is a classic Chinese dish that features versatile tofu. It’s tossed into a sauce that is the perfect blend of garlic, black beans, oyster sauce, and sweet chili sauce. Double the measure of the hot sauce if you want it extra spicy. Ready? Let’s start cooking #SimpolMapoTofu!
INGREDIENTS
cooking oil
1 onion
5 cloves garlic
3 tablespoons fermented black beans
1 red bell pepper
1 cup ground pork
1/4 cup oyster sauce
2 tablespoons soy sauce
1 cup sweet chili sauce
1 tablespoon hot sauce
1 cup chicken stock
1 cup firm tofu
onion leeks, for garnish
Try other SIMPOL recipes:
Hototay Soup -
Steamed Fish with Soy Ginger Sauce -
Yang Chow Fried Rice -
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Meat: Fresh Options Meatshop
Cookware: Masflex Cookware