How To make Ma Po's Bean Curd
2 ea Tofu Squares
2 tb Oil
4 oz Ground Pork
2 c Soup Stock
1 tb Cornstarch Paste
2 tb Chili Nam Yuey
1 t Ginger, minced
1/2 t Soy Sauce
1 t Shao Hsing Wine
1/2 t Sesame Oil
1 t Pepper, ground
1 t Spring Onion, minced
Cut bean curd into 3/4" cubes. Cook in boiling water for a while. Heat oil in a wok. Quickly stir-fry the ground pork with Chili Nam Yuey and minced ginger until the pork is well cooked. Add soup stock, bean curd (tofu), soy sauce and wine. Simmer over a low flame till there's almost no liquid left. Add cornstarch paste and remove from heat. Sprinkle with sesame oil, ground pepper and spring onion. Enjoy! Notes: This dish is considered authentic only if it tastes hot, spicy and tender all at the same time. The original recipe called for ground beef. Most places now use pork. Mrs. Chen Ma-Po, Pockmarked Chen a widow gained fame and recognition when she created this dish in her tofu stall about 100 years ago. The legend lives on forever! From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.
How To make Ma Po's Bean Curd's Videos
Mapo Tofu recipe - How to make the authentic way
Mapo Tofu recipe - How to make the traditional way
This easy Mapo Tofu recipe has the bursting and mouth-numbing flavor that you must try.
Mapo tofu is such a popular dish due to its simplicity in preparation but offers the flavor of the complex interplay of spices and flavor.
Let's take a look at how to make it.
Preparation is simple, and offer a wide margin of tolerance and variation. Substitute the minced meat with diced Chinese mushroom and immediately transform it into a purely vegetarian dish.
Here is the link to the article (and the full recipe):
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[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi
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This time, we had Chef Chen Kenichi, the Iron Chef of Chinese cuisine, to show us how to make a delicious mapo tofu.
- Ingredients (for 2 servings)
1 firm (momen) tofu
Hot water for boiling tofu
salt to taste
1/3 scallion, finely chopped
1 garlic leaf
80g ground pork
1 tbsp tianmianjiang
shaoxingjiu
A dash of soy sauce
A dash of pepper
2 to 3 tbsp salad oil
1 tsp garlic
1 tbsp doubanjiang
1 tsp Sichuan pepper powder
1 tbsp red chili oil
Chicken broth (or water) as needed
1 tbsp douchi, finely chopped
1 tbsp shaoxingjiu
1 tbsp soy sauce
A little of pepper
2 to 3 tbsp potato starch dissolved in water
[For finishing]
Red chili oil sediment
Sichuan pepper oil
Oil, to grease
Sichuan pepper powder
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EASY AND SIMPLE MA PO TOFU WITH MINCED PORK | CHINESE RECIPE | COOKING WITH JOY | OFW DIARY BY JOY
Hello,
This is a simple and easy way to cook Ma Po Tofu with minced pork.
Hope you enjoyed watching it.
Thank you and God bless us always.
Love lots,
Joy Wanders
#MaPoToFuWithMincedPork #EasyChineseCooking #CookingWithJoy #ChineseRecipe #OFWDiary
EASY HOT & SPICY TOFU RECIEP, AKA MAPO TOFU #shorts #recipe #chinesefood #cooking #spicyfood #tofu
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