Elevate your Mapo Tofu with this secret ingredient - with RedMart
Well, the secret ingredient in my mapo tofu recipe that will give an extra “oomph” of flavour is none other than - PI XIAN DOU BAN! (
This ingredient is the backbone of Sichuan cuisine which comes from the town of Pi Xian in Sichuan and is protected by designation of origin. That means that the product needs to satisfy stringent criteria before it can be labelled Pi Xian Dou Ban.
In this video, I show you how to make my easy-to-do mapo tofu dish, with ingredients that are easily sourced from RedMart and Lazada.
Click for full recipe and links to the ingredients –
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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 -
???? Dad's EASY Mapo Tofu Recipe, Cantonese style (麻婆豆腐鸡)!
Watch Daddy Lau teach us how to make this mouthwatering Mapo Tofu recipe, Cantonese Style.
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Check out our blog for an adjustable list of ingredients and step-by-step videos:
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Ginger Fried Rice:
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???? THE STORY ????
Now retired, my dad has over 50 years of experience as a Chinese chef. Everything he makes is SO GOOD. You won't regret trying this amazing Ma Po Tofu recipe (麻婆豆腐)!
Whereas traditional Sichuan cuisine is known for its bold and intense flavors, my dad's version of Mapo Tofu is a gentler version with a nice kick of spice (although you can still turn it up x100 ????).
This classic Chinese tofu dish hails from Sichuan, at the Chen Xinsheng Eating House in 1862. It quickly developed national acclaim, inspiring generations of chefs to come, and spurring hundreds of variations.
Correction:
At 8m 06s, the correct word for light taste is 清淡 chīngdaahm. The graphic has a slightly different connotation.
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⏲ CHAPTERS ⏲
0:00 Intro and History of Mapo Tofu
0:57 Mince Chicken
1:32 Marinate Chicken
1:51 Cut Tofu
2:30 Chop Garlic, Chilies, Green Onion
3:15 Make Cornstarch Mix
3:30 Cook Garlic, Chilies, Chicken
4:18 Add Flavors
4:51 Add Tofu, Bring to Boil
5:35 Add Cornstarch, Sesame Oil
6:14 Plate the Dish
6:40 Meal Time!
9:49 Daddy Lau's Garden!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Kikkoman Oyster Sauce (
- Kikkoman Tamari (
- Kikkoman Vegetarian Oyster Sauce (
- Bean Sauce (
- Chili Sauce (
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
One of my FAVOURITE Chinese dishes | Mapo Tofu 麻婆豆腐
LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!
LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
2 tsp potato starch + 1 tbsp water
Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion
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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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You are watching:
How To Make The World's Best Mapo Tofu - Chef David Kuo (Coming To Fatty Mart) Part 1
This is the world's best Mapo Tofu. ????
This Chinese dish consists of tofu, set in a spicy sauce. Looking for the perfect, warm meal during this chilly season? This is fo you!
Follow along with me in Part 1 of our Mapo Tofu recipe, so you can make it at home.
Even better? We'll be serving this up at Fatty Mart! Opening dates coming soon! ????
#fattymart #littlefatty #losangeles #Taiwanese #taiwanesestreetfood #losangelesrestaurant #larestaurant #restaurant #losangelesfood #losangeleseats #laeats #lafood #cheftips #chefvideo #mapotofu
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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.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay