How To make Spicy Hot Sichuan Tofu
SAUCE MIXTURE:
1 tb Cornstarch
2 ts Sugar
2 Garlic cloves (or more)
minced 1 tb Hot Bean Paste
1 tb Sherry
1/2 ts Sichuan Peppercorn powder
:
(amount may be doubled) 1 tb Red hot pepper oil (or more)
3 tb Vinegar
1 tb Soy sauce
Salt & pepper; to taste OTHER INGREDIENTS:
1 lb Tofu (firm or soft); diced
1 tb Soy sauce
2 tb Corn or canola oil
1 tb Minced ginger root
1/4 lb Fresh mushrooms; chopped
1/4 c Water chestnuts, chopped
3 Green onions (or more)
-- minced Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos by: Karen Mintzias
How To make Spicy Hot Sichuan Tofu's Videos
Vegan Sichuan Hot Pot Base Recipe| How to Make Spicy Hot Pot at Home
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Previously I shared a traditional Sichuan Hot Pot Base using Beef Tallow and today I'm sharing the vegetarian version! By using vegetable oil you can make the hot pot base vegan. You can use peanut oil, canola oil and avocado oil.
The oil would not solidify but you can keep the base in a jar and store it in fridge.This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party!
You can also use it for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
Printable recipe:
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Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (
* 3 tbsp Sichuan pepper red, green or a mixture of both (
* 4 tbsp Shaoxing wine(
* 500 g vegetable oil
* 1 star anise (
* 2 small pieces cassia cinnamon (
* 2 bay leaves(
* 1 Chinese black cardamom optional (
* 10 White cardamom (
* 5g Fennel seeds (
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (
* 1 tbsp fermented black beans rinsed and coarsely chopped (
* 1 tbsp rock sugar (
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish):
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#hotpot #sichuan #chinesefood
Make Mapo Tofu, A Spicy Sichuan Dish
Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu. He gently steams silky tofu and drapes it in a saucy mixture of caramelized steak and chili paste for an addictive and mouth-numbing Sichuan dish. Check out the recipe here:
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???? 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.
Guilin-Style Chili Sauce:
Two-Pack:
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???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? LINKS MENTIONED ????
Adam Liaw:
一地一味 One Place, One Taste:
Chinese Cooking Demystified:
Mark Wiens:
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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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Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
How To Make Mapo Tofu - Marion's Kitchen
How to make mapo tofu. A humble combination of tofu and minced pork made extra special with spicy chillies and numbing Sichuan peppercorns. Even your tofu-hating friends will love this one!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
BEST SPICY Mapo Tofu RECIPE From FOOD WARS! Shokugeki no Soma
This is one of my favorite spicy Chinese dishes! Mapo tofu is spicy, peppery tender and delicious, watching food wars reminded me how much I love this dish so here is the recipe...
Ingredients You Can Buy Online:
Fermented Black Beans:
Hot Oil:
Dou Ban Jiang:
Dark Soy Sauce:
Sichuan Pepper Corn:
Sesame Oil:
Silken Tofu: 1 package 1.04lb
Ground beef or pork: 6oz
Fermented Black Beans: 2 tbsp
Diced Garlic: 5 cloves
Scallions: 1
Hot Oil: 3 tbsp
Dou Ban Jiang: 3 tbsp
Water: 1 Cup
Soy Sauce: 2 tsp
Sichuan Peppercorn Oil: 1 tsp
Crushed Sichuan Pepper Corn or Sichuan Pepper corn powder: 1 tsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Corn or Potato Starch: 1 tsp
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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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