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
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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!
Sichuan Spicy Tofu & Meat Recipe (Chinese Style Cooking Recipe)
Sichuan Spicy Tofu & Meat Recipe (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
400g Tofu
3 Cloves Garlic
15g Ginger
1 Spring Onion
Small Bunch Coriander
1 Tsp Red Peppercorns (Sichuan)
½ Tsp Ground Red Pepper (Sichuan)
2 Tbsp Spicy Bean Sauce (Sichuan)
150g Mince Pork or Beef
1 Tsp Light Soy Sauce
1 Tsp Sugar
1 Tbsp Cornflour
3 Tbsp Warm Water
1 Tbsp Sesame oil
Method:
1. Finely chop garlic and cut ginger into thin threads
2. Roughly chop spring onion and coriander
3. Cut tofu into about 1cm cubes
4. Boil 1 litre of water in the saucepan, add the tofu and boil for 2 minutes
5. Heat 1 Tbsp oil in the wok, add garlic, ginger, red peppercorns and fry for 10 seconds
6. Add spicy bean sauce and fry for 10 to 15 seconds
7. Add minced pork and fry for 5 minutes
8. Add 150ml of boiled water and stir
9. Add tofu and gently stir. Bring to the boil
10. Add soy sauce, sugar then stir and simmer for a minute
11. Pour in the cornflour and water mixture and stir
12. Once the liquid is thickened, turn off the heat
13. Add sesame oil, spring onion and coriander, gentle stir
14. Finally, sprinkle ground red pepper over and serve
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Spicy Sichuan Tofu | Easy ! Hot ! Spicy ! Authentic ! Aromatic ! Delicious !
Hot ! Spicy ! Authentic ! Aromatic ! Delicious ! Soft ! All these words describe the best beancurd dish ever! Spicy Sichuan Tofu
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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 -
EXTREME SPICY CHINESE FOOD CHALLENGE in SICHUAN, China | DEATH LEVEL SPICY HOT POT CHALLENGE!!!
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EXTREME SPICY CHINESE FOOD CHALLENGE, SPICIER THAN THE SPICY NOODLE CHALLENGE! Some of the spiciest street food around the world, DEATH LEVEL SPICY, right here in Sichuan China! Chinese food is known to be spicy, but Sichuan food is known to be Deadly spicy! This is death level spicy! We live in Chengdu, Sichuan, China, eating as much delicious Chinese street food and street food around the world as we can. In this Spicy Hot pot Challenge video, we’re tasting one of the spiciest Chinese foods in the world, on the outskirts of Chengdu, Szechuan, the Sichuan Hot Pot!!
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Chengdu is a SPICY street food heaven that you need to travel to. I moved to Chengdu specifically for the food and have been eating Sichuan street food for 3 years now, but this was one level above the regular hot pot spice. I ordered “TE LA” extra spicy hot pot in Chengdu, Szechuan and couldn’t believe it when the hot pot arrived to my table in the hot pot restaurant, it was completely full of red chilies and Sichuan peppercorns, SO SPICY!! We just got back to Chengdu to eat a ton of Sichuan street food and will be going for more throughout Sichuan on a Chinese street food tour series soon! We can’t wait to share it with you!
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Over the past few years of living in Asia, I’ve been making delicious street food tour videos across Asia and around the world. We’ve eaten street food in Indonesia, Street Food in China (like Shanghai, Beijing, and Xinjiang Silk Road street food), a ton of street food in Malaysia and Street food in Thailand, and we are only just getting started! We’re going to keep filming these full on street food tour videos from around the world for you to enjoy!
In this Chinese food video, the recipe was honestly like FULL of Chilies, I couldn’t believe it!
The address is a little outside of Chengdu, so I recommend going to the same chain found everywhere in Chengdu, known as Xiaolongkan 小龙坎, but if you really want to come to the one we visited, it’s in Longquan, and this is the address:
ABOUT THE FOOD RANGER
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My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Sichuan, China, eating up as much delicious Chinese street food that I can!
I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.
Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below!
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Mapo Tofu Cooking Tutorial | Sichuan Food | Spicy Warning!! 怎么做四川麻婆豆腐·
Learn how to make authentic, Sichuan Mapo Tofu from a Sichuanese! 100% will not disappoint. Extreme spice warning given - repeat recipe at your own risk ????