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 -
Spicy Sichuan Tofu | Easy ! Hot ! Spicy ! Authentic ! Aromatic ! Delicious !
Hot ! Spicy ! Authentic ! Aromatic ! Delicious ! Soft ! All these words describe the best beancurd dish ever! Spicy Sichuan Tofu
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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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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
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#chinesefood
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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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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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???? COOKWARE WE USE/LOVE ????
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
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- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
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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 -
Sichuan (Szechuan) Spicy Tofu on a Hot Plate (Asian Style Cooking Recipe)
Sichuan (Szechuan) Spicy Tofu on a Hot Plate (Asian Style Cooking Recipe)
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
500g Tofu
15g Chilli Powder
4 Cloves Garlic
2 Spring Onions
1 Tbsp Spicy Bean Sauce
5ml Light Soy Sauce
1 Tbsp Cornflour
60ml Water
1 Tbsp Chicken Granules
Salt to Taste
Method:
Chop the garlic & chop 1 of the spring onion's
Roughly chop the other spring onion
Cut the tofu into 0.5cm thick & 3cm long
Heat half a litre of oil in the wok
Fry the tofu until light brown
Remove, drain & place to one side
Meanwhile, heat up a hot plate
Leave 1 Tbsp oil in the wok & discard the rest
Add the chilli powder, garlic & fry for a few seconds
Add the Spicy bean sauce & fry for a few seconds
Add 30ml of water, stir & bring to the boil
Add the soy sauce, Chicken Granules, salt & Tofu
Boil for a minute
Mix the other 30ml of water with the cornflour & add
Stir then remove from heat
Pour about 1 Tbsp of sesame oil over the heated hot plate
Sprinkle the roughly chopped spring onion
Transfer the tofu to the hot plate
Garnish with the finely chopped spring onion & serve
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