Spicy Sichuan Pork & Tofu | Chinese Style Recipe
Learn how to cook Chinese tofu in Xiao's kitchen
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed 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
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
Facebook:
Chinese Healthy Recipes:
Traditional Chinese Recipes:
Chinese Special Recipes:
Chinese Stir-Fry Recipes:
Popular Chinese Recipes:
Chinese Vegetarian Recipes:
New Asian Recipes:
Chinese Tasty Cuisine:
Quick & Easy Chinese Recipes:
Chinese Rice & Noodle Recipes:
Chinese Fish & Seafood Recipes:
Chinese Lunch Box Recipes:
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
#mapotofu
#chineserecipe
#chinesefood
#sichuancuisine
Easy & Spicy Chinese Mapo Tofu ! 麻婆豆腐 ( Hot warning )
How to make Mapo Tofu or Mapo Doufu. Very Popular Chinese dish from the Sichuan region. Tofu in a spicy hot chili and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with doubanjiang (broad bean paste) and douchi (fermented black beans) and minced meat, usually pork.
-------------------------------------
*** RECIPE STARTS ***
-------------------------------------
1. Prep work
----------------
Finely chop 1 big / 2 small garlic clove.
Finely chop 1 thumb of ginger
Finely chop white part on spring onions.
Bias chop the green parts.
Dilute 1 tbsp cornstarch in 3 tbsp water.
Roast 1 tbsp sichuan peppercorns. then grind or bash.
Cut tofu into 2cm 1 inch cubes.
Boil in salted water 2 minutes.
Drain and set aside.
2. Cook
--------
Hot wok.
Add 2 tbsp oil.
100g ground pork
fry until almost cooked.
Drop 1 heaped tbsp DOU BAN JIANG, then stir.
Drop 2 tsp douchi. stir.
Drop ginger.stir.
Drop garlic.stir.
Drop spring onions, white part.
Stir and Fry until fragrant.
not too much though :)
Deglaze with
Add 2/3 cup of water
Boil , then Add slurry, stir.
Add tofu.
gently gently push back and forth.
Good drizzle chili oil.
Small drizzle sesame oil.
3. Finish
---------
Transfer to serving dish.
Sprinkle ground sichuan.
Sprinkle with green spring onions.
Bowl of rice on the side.
Enjoy the heat.
-------------------------------------
*** END ***
-------------------------------------
***********************
* LOVE & SUPPORT *
***********************
Support my work on :
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here :
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on :
***************
* FACEBOOK *
***************
for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
*************
* TWITTER *
*************
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there :
Lots of love,
Alex
???? 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 Spicy Tofu on Hot Plate - Chinese Style Cooking Recipe
Learn how to cook Sichuan Spicy Tofu on Hot Plate
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed 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:
500g Tofu
15g Chilli Powder
4 Cloves Garlic
2 Spring Onions
1 Tbsp Spicy Bean Sauce
5ml Light Soy Sauce
1 Tbsp Cornflour
60ml Water
1 Tbsp Chicken Granules
Salt to Taste
Method:
Chop the garlic & chop 1 of the spring onion's
Roughly chop the other spring onion
Cut the tofu into 0.5cm thick & 3cm long
Heat half a litre of oil in the wok
Fry the tofu until light brown
Remove, drain & place to one side
Meanwhile, heat up a hot plate
Leave 1 Tbsp oil in the wok & discard the rest
Add the chilli powder, garlic & fry for a few seconds
Add the Spicy bean sauce & fry for a few seconds
Add 30ml of water, stir & bring to the boil
Add the soy sauce, Chicken Granules, salt & Tofu
Boil for a minute
Mix the other 30ml of water with the cornflour & add
Stir then remove from heat
Pour about 1 Tbsp of sesame oil over the heated hot plate
Sprinkle the roughly chopped spring onion
Transfer the tofu to the hot plate
Garnish with the finely chopped spring onion & serve
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
Facebook:
Chinese Healthy Recipes:
Traditional Chinese Recipes:
Chinese Delight:
Chinese Stir-Fry Recipes:
Popular Chinese Recipes:
Chinese Vegetarian Recipes:
Chinese Beef Recipes:
Chinese Chicken Recipes:
Chinese Pork Recipes:
Chinese Lamb Recipes:
New Chinese Recipes:
Chinese Tasty Recipes:
Quick & Easy Chinese Recipes:
Chinese Rice & Noodle Recipes:
Chinese Fish & Seafood Recipes:
Chinese Spicy Recipes:
Chinese Soup & Salad Recipes:
Chinese Dumpling & Wrap Recipes:
Chinese Bread & Pancake Recipes:
Chinese Stew & Hot Pot Recipes:
Chinese Finger Buffet Recipes:
Sichuan Salt Pepper Tofu Recipe | EASY CHINESE VEGAN DISH
LAY HO MA everyone! This is one side dish you're going to want to try! Serve this with delicious fluffy white rice or the perfect bowl of Chinese congee, and you're off to the races. Join me in this episode and learn how to make a Sichuan Chinese salt and pepper tofu! Let's begin.
Ingredients:
1lb extra firm tofu
1/2 tbsp Sichuan peppercorns
3 pieces garlic
3 sticks green onion
1 piece ginger
1/4 cup dried chilies
1/2 tsp black peppercorns
1/4 pink salt
drizzle of olive oil
Directions:
1. Pre-heat your oven to 375F
2. Dry off the tofu with a paper towel. Then, slice into bite sized cubes
3. Spread the tofu onto a baking tray lined with parchment paper
4. Bake for 15-20min
5. Toast the peppercorns in a hot dry sauté pan for 1min
6. Transfer to a mortar and pestle and, add the salt, and grind finely
7. Roughly chop the dried chilies, roughly chop the garlic, thinly slice the ginger, and roughly chop the green onion
8. In a hot sauté pan, drizzle some olive oil. Then, add the chilies, garlic, ginger, and green onion. Sauté for 3-5min.
9. Add the tofu and sauté for 2-3min. Then, add the ground pepper. Give it a stir.
10. Serve immediately!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching: