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!!
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(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
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[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)
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Ingredients (OUNCE version):
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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.
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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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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
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BETTER THAN TAKEOUT - Mapo Tofu Recipe
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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 =)
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????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.
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EASY MAPO TOFU RECIPE #mapotofu #tofu #recipe #cooking #chinesefood #spicyfood #sichuanfood
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 -
I made this for my vegetarian friend, and now I might like this more ...
#shorts #tofu #vegetarian #chinesefood