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
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EASY Mapo Tofu Recipe at Home
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???? In This Video…
My Knife
Boos Cutting Board
Toban djan
Shaoxing wine
Black vinegar
Chili Oil
Sichuan peppercorns
Sichuan peppercorns powder
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
???? Mapo Tofu
Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
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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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Testing authentic Mapo Tofu recipe from Souped Up Recipes
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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
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Babe wanted Mapo tofu
Recipe
Ingredients
- 500g tofu (not the firm type)
- 250g pork mince
- 4 tbsp grapeseed oil (peanut or canola will work also)
- 2 tbsp chilli oil (with crispy bits)
- 1 tbsp Sichuan peppercorns
- 2 tbsp doubanjiang
- 4 garlic cloves, finely chopped
- 1 thumb size piece ginger grated
- 2 shallots finely diced
- 250ml chicken stock
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp black vinegar
- 2 tsp cornflour
- 2 spring onions, sliced
Method
1. Fill your wok with 5cm of water and season with salt
2. Cut the tofu into 2cm cubes
3. Once the wok water is simmering, blanch your tofu for 4 minutes on low heat, then remove and set aside.
4. With a clean wok, add the grapeseed oil and pork mince. Cook for 4 minutes or until the pork is starting to take on some colour.
5. Add the ginger, garlic and shallots and sauté for 3-4 minutes.
6. Make a well in the center of the pork and toast the sichuan peppercorns
7. Now, add the chicken stock, both soy sauces, doubanjiang, chilli oil, vinegar and sugar and stir.
8. Mix the cornflour with a dash of cold water and while the sauce is on the heat, stir this in and cook for 3 minutes.
9. Add the tofu into the sauce and cook for 4 minutes, carefully stirring so the tofu doesn’t break apart.
10. Slice the spring onions and add ¾ to the tofu and stir through.
11. Serve with the last ¼ of the spring onions on top with rice on the side. Enjoy!
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