Japanese Mapo tofu recipe / 麻婆豆腐
Mapo tofu is very popular dish from Sichuan in China, but it's also popular in Japan as it's adapted to the local taste. Japanese style is very mild, so it isn't quite spicy.
I found a way to really upgrade the home cooking Mapo tofu recipe. Here is how!!
????FULL RECIPE:
????????About me:
???? Support CHEF'S LABO:
???? Website (Recipe blog):
???? Instagram:
--------
(Recommended videos????)
[Want more Chinese influenced dish? Check my Gyoza!! ]
[If you really wanna satisfy yourself, serve it with my Fried rice!!]
[Tantanmen] (You can use the paste stuff!)
[How to store used Kombu]
---------
???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
------
(Chapter)
0:00 Prepare ingredients
2:14 Paste mix
2:45 Pre-boil Tofu
3:30 Cooking part 1/2
5:12 Cooking part 2/2
-----------
[Ingredients] (1-2serve)
-Silken Tofu 300g
-Pork mince 100g
-Salt 1/8 tsp (0.5g)
-Black pepper
-Kombu (Dried kelp) 1-2g
-Water 250ml
-Green shallot 1 (50g)
-Garlic 10g (0.35oz) (as peeled)
-Ginger 10g (as peeled)
(Paste mix)
-Sweetened soy bean paste (Tian mian jiang) 20g
-Chilli bean sauce (Toban djan) 10g
-Soy sauce 1/2 tsp (2.5ml)
(Others)
-Sake 1/2 tbsp (7.5ml)
-Corn flour 1/2 tbsp (5g)
-Water 1tbsp (15ml)
-Sesame oil 1 tsp (5ml)
----------
Ingredients (OUNCE version):
--------
*[About Copyright ]
All the contents I made in this channel (Includes videos, text, picture, etc) can not be used in any other forms without permission.
If you do, You will be at the risk of being charged with a YouTube Fair Use violation, or legal penalties. So please do not risk your life.
CHEF'S LABO videos are only available on YouTube.
If you find my contents in somewhere else, please contact me.
---------
#MapoTofu
#MapoTofuRecipe
#MapoTofuJapanese
#麻婆豆腐
#マーボー豆腐
#麻婆豆腐レシピ
#麻婆豆腐作り方
#ChefsLabo
???? 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.
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
???? WATCH NEXT ????
Ginger Fried Rice:
Egg Flower Soup:
Chinese Chicken Vegetable Stir Fry:
------
???? 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.
-------
⏲ 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!
------
???? 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 (
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? OTHER CREDITS ????
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 -
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
BETTER THAN TAKEOUT - Mapo Tofu Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Mapo Tofu is one of the most famous tofu dishes in China. It originates from Sichuan, China. Learn how to cook this amazing tofu dish and impress your friends and family =)
????PRINTABLE RECIPE -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS:
- 400 grams of tofu [400克嫩豆腐]
- 300 ml water [300ml水]
- 3 ounces of ground pork [3盎司猪肉末]
- 2 tbsp of fermented soybean (minced) [2汤匙豆豉]
- 2 tbsp of dou ban jiang [2汤匙豆瓣酱] [Sichuan Pixian Board Bean Paste Dou Ban Jiang:
- 2 tbsp of minced garlic [2汤匙大蒜末]
- 1 tbsp of minced ginger [1汤匙姜末]
- 2 tsp of white sugar [2茶匙白糖]
- 1 tsp of chili powder [1茶匙辣椒粉]
- 1/2 tsp of ground white pepper [1/2茶匙白胡椒] [Amazon Link:
- spring onion and coriander for garnish. [葱和香菜点缀]
Cornstarch Slurry:
- 2 tsp of corn starch + 3 tbsp of water [2茶匙生粉+3汤匙水]
1 tbsp of Szechuan peppercorn [1汤匙花椒]
- 1/2 tbsp to make peppercorn oil [1/2汤匙用来榨油]
- 1/2 tbsp to make peppercorn powder. [1/2汤匙用来碾成粉]
HOW TO COOK:
- Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
- Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of vegetable oil on low heat for 4 minutes or until fragrant. Strain it and you got your peppercorn oil.
- Cut your tofu into the size you like. Use soft tofu, don’t use those firm tofu.
- Put some salt into water, add in the tofu and bring it to a boil. Carefully take it out and strain the water. Set it aside.
- Heat up your wok. Add the peppercorn oil we made and the ground pork. Cook it for 1 minute.
- Turn the heat to low. Add in the minced garlic and ginger. Stir it until fragrant.
- Add the fermented soy bean and dou ban jiang. Fry it for 30 seconds.
- Add white pepper, chili powder, white sugar. Combine well.
- Pour the water in. give it a stir. Then add in the tofu. Turn the heat to high- bring it to a boil and then down to low heat; cover it and let it cook for 5 minutes.
- During this time, make the slurry: mix some cornstarch with water (1.5 tsp of corn starch + 3 tbsp of water).
- Add the peppercorn powder we made before.use the back of a spatula to carefully mix it. Try not to break the tofu.
- Pour in half of the slurry, mix it well. Once you see the soup start thickening, add the other half.
- Put it on a plate. Garnish with some scallion and coriander. Serve it with rice.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
???? 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:
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
???? CONNECT WITH US ????
------
???? 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
-
-
Options for Gluten Free Oyster Sauce
-
-
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!
------
???? LINKS MENTIONED ????
Adam Liaw:
一地一味 One Place, One Taste:
Chinese Cooking Demystified:
Mark Wiens:
------
⏲ 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
------
???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
-----
???? 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 Mapo Tofu, plus a (hopefully educational) look at the CIA Textbook's version (麻婆豆腐)
A special two year anniversary video! We wanted to revisit Mapo Tofu, probably the most popular tofu dish on the planet. A while back we made a video on Mapo Tofu, and while we still like that recipe, we wanted to improve it to get a bit closer to Chengdu.
And just for fun, we decided to place our new recipe up against the recipe for Mapo Tofu from The Professional Chef, the textbook for the Culinary Institute of America. While one look at the thumbnail could probably tell you that there's a few problems there, we wanted to take the time to explore and show you how precisely that recipe errs. Hopefully, in the process, we can impart some guidelines... some things to avoid. After all, sometimes learning how *not* to do something can be just as - if not more - illuminating than how *to* do something.
Footage of the Mapo Tofu from Chen's in Chengdu is courtesy of the channel Itchy Feet on the Cheap. Lots of food travel videos over on their channel. You can find the full video here:
Footage of the canteen is courtesy of Youtuber “欧文老师”. It's the canteen of Zhejiang University - he seems to upload sporadically but has a few vlogs up if you'd like to check him out. In Chinese. Check out the full video here:
Written recipe is over here on /r/cooking:
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!