EASY Mapo Tofu Recipe at Home
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My Knife
Boos Cutting Board
Toban djan
Shaoxing wine
Black vinegar
Chili Oil
Sichuan peppercorns
Sichuan peppercorns powder
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
???? Mapo Tofu
Ingredients
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 red chili, chopped (optional)
3 green onions, chopped
1 tbsp toasted and grind Sichuan peppercorn*
1/2 lb ground pork, chicken, beef, lamb, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
REZEPT: Mapo Tofu | Szechuan Küche | authentisch chinesisch kochen
Mapo Tofu ist ein scharfes Tofu Gericht aus der Szechuan Küche. Im Video zeige ich euch, wie ihr dieses traditionelle Tofu Rezept nach Szechuan Art authentisch chinesisch kochen könnt. Es ist einfach und schmeckt sehr lecker!
Zutaten für ca. 3 Portionen:
- 600 g Tofu *
- 200 g Rinderhackfleisch
- 20 g Fermentierte Schwarze Bohnen *
oder 1 EL Schwarze Bohnen Sauce *
- Ingwer (optional)
- 4 Knoblauchzehen
- 2 Lauchzwiebeln
- 90 g Pixian Toban Djan *
oder Scharfe Chili Bohnen Sauce *
- 15 g Szechuan Pfeffer *
- 5 g Chiliflocken *
- etwas Speisestärke
Asiatische Saucen:
- helle Sojasauce *, *
- dunkle Sojasauce *, *
- chinesischer Kochwein *, *
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Meine YamYam-Kochboxen: *
Mein chinesisches Kochmesser: *
Mein Schneidebrett: *
Meine Wokpfanne: *
Meine Pfannen: *
Mein Schüsselset: *
Meine Kochtöpfe: *
Mörser: *
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Make Mapo Tofu, A Spicy Sichuan Dish
Chef Brandon Jew of Mister Jiu's makes Silken Doufu with Rib-Eye Cap Mapo, aka Mapo Tofu. He gently steams silky tofu and drapes it in a saucy mixture of caramelized steak and chili paste for an addictive and mouth-numbing Sichuan dish. Check out the recipe here:
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Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►►
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VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Crispy Tofu Szechuan-Style
Krokante Tofu Szechuan Stijl
Sichuan Tofu Rice, Douhuafan, from scratch (豆花饭)
Douhuafan! One of our favorite dishes, and what I strongly believe to be the best tofu dish on the planet.
The basic idea of this is to make a meal out of it - top some white rice with fresh homemade Sichuan-style Douhua, smother each bite with spicy chili sauce, and drink the tofu liquid as a soup. It's a great dish - if you love tofu, you'll love it - if you don't like tofu, you'll still really like it.
Vegetarian friendly, too. And with the exception of that Mujiangzi oil, basically everything should be very available in the West. If opting for lemongrass oil, use common sense when cooking with essential oils - no more than a couple drops, and be sure to buy from a source you trust (there's a lot of garbage essential oils out there). If you're concerned, you could alternatively add a bit of lemongrass syrup instead (the sort used to flavor mixed drinks), which unlike essential oils are actually regulated by the FDA.
Written recipe is over here on /r/cooking:
If you happen to find yourself in Shenzhen, the name of the restaurant is “高三姐豆花饭”, the Dianping is here:
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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 eleven 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!