The first time I ate mapo tofu, I was walking through the streets of Ikebukuro and found a restaurant with plastic food outside. I saw the mapo tofu and thought it was curry tofu, so I ordered it. It was absolutely delicious and I ended up eating the same dish several times during my stay. I'm really happy to have found this video!
As a Chinese, I feel she is doing pretty good. Though it is very different from the one in China, but the her steps are clear and the result looks good. Different place have very different taste, I feel her way suits Japanese taste very well. Good job.
The mapo tofu dish dates back to the Qing dynasty. The "mapo" in mapo tofu, meaning "pockmarked elderly woman" was the nickname given to its creator, Mrs. Chen who owned a small restaurant in Chengdu, Sichuan and had a pockmarked face. The dish later became one of the most popular dishes in Sichuan cuisine. Although there are hundreds of variations of mapo tofu nowadays, the Sichuan versions of the dish are probably the closest to the original recipe used by Mrs. Chen.
For a lot of Chinese cooking? No not really, but that's the basis of a lot of Asian cuisine. Making use of the ingredients available which is how a lot of recipes came to be, rather than looking for an exact recipe somewhat how a lot of Western Cuisines are.
In particular not for Chinese cuisine though. Records of exact recipes for Chinese dishes dates back to at least Song dynasty which is a thousand years ago (It is very likely there were recipes much older than that but are lost today). The recipes were very detailed. Such recipes represent a refined culinary culture such as that of imperial China. Although some dishes do come from making use of the ingredients available, most of them come from intentional creation.
From the first I’m I’ve seen this episode I’ve been following making Mapo Tofu this way and it never disappoints. My mother especially loves it and I’m treating her for a special dinner for Mother’s Day
We are thrilled to hear that you used our Mapo Tofu recipe for a special dinner on Mother's Day! 🥰 It's wonderful to know that your mother loves it. Happy Mother's Day! 💕
East Asians don't view tofu as something exclusively for vegetarian: That's something that has been done in the west. Tofu is viewed more as a legume, rather than a meat substitute. Meat substitutes usually consist of seitan/wheat protein, and can be found in Chinese Buddhist temples.
Thank you very very much for this nice recipe !! You videos are great. I am French and have found your site which make me want to taste Japanese cuisine.
Finally made this the other night and it was delicious!! Didn't have pork on hand, so i substituted finely minced konnyaku, and it worked so well. It adds texture and helps carry the sauce. If anyone's interested, just dry-roast the minced konnyaku over high heat until it makes a squeaking sound, then add the sesame oil and proceed with the recipe as Chef indicates.
Everybody's talking about Angel Beats or Shokugeki no Soma, and I'm here because of Kirei from the Fate series. Which is hilarious in hindsight because his Servant is Lancer, a.k.a. Hound of Culann. A cooking show with Kirei and Lancer would actually be 'cooking with dog'.
Oh and also, I LOVE how even dishes that contain meat seem to have very little actual meat in them. That's how I'm trying to cook nowadays, with meat more like a seasoning or small part of the overall dish. I know ethnic cuisine is amazing for vegetarians (I was for about 15 yrs.), so I'm gravitating back toward it now with the attempt to limit meat. That's how I stumbled onto this channel anyway. Thanks! I can't wait to try some of your recipes, dog.
My favourite recipe on this channel. Mapo tofu is popular in Japan and I've tried many versions, but this is by far the most delicious. Bought a big portion of every chinese condiment just so I can eat this anytime I want to.
I wanna try making that but it's so complicated (at least to me) xD, Guess one day I'll just look for a Japanese restaurant and hopefully they will have it there :)
Try it with Vegetable Stock and Quorn Mince. Quorn Mince is a meat-free substitute essentially made from Fungi, so similar to mushrooms, really. If your grocers/supermarkets do not stock Quorn, it may be under a different brand. Just ask around for vegetarian meat substitutes in major supermarkets.
Watching this reminds me of Chuuka Ichiban / Cooking Master Boy :3 I'm not really a fan of spicy dishes. But if I encounter this dish someday, I'm going to try this for sure :D
Love watching you, you are so organized and do each video so meticulously that sure attract more viewer like me to this site - the presentation of each dish is amazing! Please uploading more and more cos I will cont'd connecting to this site for sure :)
You forgot the most important ingredient, the Sichuan pepper (花椒), Sichuan cuisine is famous for its numming and spicy taste, the Sichuan pepper gives it the famous numming taste, and also traditional mapo tofu uses ground beef instead of ground pork and green onion instead of garlic chives
I imagine you could use vegetable stock as well, if konbu's not available in your area or veggie bouillon is simply easier to find at your local market. In the US, I know Knorr brand offers veggie stock cubes.
I found that Tom Lin's version taste better :P Anyway, one should use cooking wine (Shaoxing) instead of sake for more authentic taste. Tianmian jiang (Sweet bean sauce) can be replaced with Sriracha sauce
+ambiva It think the chili paste can be replaced with sriracha, since they are both spicy condiments. It's not that hard to find the sweet bean sauce in the chinese section of your grocery store
Thank you, thank you, thank you!!! I made this tonight! I have sweat running down the side of my head I got it just right extra extra hot! I've been craving this for a long time and your tutitorial helped me.
This recipe is delicious! I love Mabodofu Domburi at dinner. Also, I prefer using silky tofu instead of firm (just my preference). Thank you, Francis and Chef!
We were the same way, but we finally went to an Asian market with a list of stuff and they were very helpful. We make all sorts of stuff now. You can do it!
+Skaarf Mercenary This is definitely not the authentic Szechuan dish... you are not achieving Ma La flavor cooking this way. Even though most ingredients are "present," a dish is not really about the list of ingredients, but how you cook it. First of all, the first thing you do is toast the Szechuan peppercorn. I can list many things that are not very Chinese with this recipe, but the most important thing, for those who care, is that in order to achieve the Ma La flavor (numbing hot flavor that you taste in your local authentic Szechuan restaurants' mapo tofu) you need to first get the peanut oil (not sesame oil. completely different taste) hot, then add szechuan peppercorn with some dried pepper to add the numbing flavor as well as the spicy flavor. This is not enough, however. Use mortal and pestle to grind the toasted peppercorn and sprinkle it on the finished dish to further add numbing flavor. If these two steps are not there, you don't get the "ma la." Without it, it's not really authentic.
+Skaarf Mercenary I understand that Japanese people may not really like the numbing hot flavor, which is the epitome of Szechuan dishes. This is probably why the lady said Szechuan peppercon can be added in the end. I cannot deny that this dish is Mapo Tofu (or variation of it), but it certainly is not the 'authentic' chinese recipe.
+Skaarf Mercenary Have you tried both versions? They're not "practically the same". The Chinese version is very different because it uses Sichuan peppercorns that make your mouth tingle. The sensation is what makes Sichuan cooking so unique. If you want to see what Brian's talking about, watch Anthony Bourdain's show Parts Unknown.
Ancient One Gimme a break you neat freak, you're not gonna drop dead from eating food just because it was at some point within a 3 foot radius of a dog.
If you're talking about Chuuka Ichiban, that's one of my favourite shows and I've watched it tirelessly over and over again. As long as it was on TV I'd stop and watch it even if I'd seen the episode five times. YOU'RE NOT ALONE.
I just made this for lunch! I don't have doubanjiang or tian mian jiang, so I used soy sauce, sweet soy sauce (kecap manis), and chilli sauce. It created the same taste :D
I just made this for dinner. So good! I had to make some substitutions too, I used garlic chili sauce and hoisin sauce, and I substituted mirin for the sake, but it still came out great. Thanks for your videos!
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](http://i.ytimg.com/vi/1adosX3moP8/mqdefault.jpg)
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](/img/tr.png)
Yes! You can use ground chicken instead of the ground pork :)
The first time I ate mapo tofu, I was walking through the streets of Ikebukuro and found a restaurant with plastic food outside. I saw the mapo tofu and thought it was curry tofu, so I ordered it. It was absolutely delicious and I ended up eating the same dish several times during my stay. I'm really happy to have found this video!
As a Chinese, I feel she is doing pretty good. Though it is very different from the one in China, but the her steps are clear and the result looks good. Different place have very different taste, I feel her way suits Japanese taste very well. Good job.
There's no real recipe
The mapo tofu dish dates back to the Qing dynasty. The "mapo" in mapo tofu, meaning "pockmarked elderly woman" was the nickname given to its creator, Mrs. Chen who owned a small restaurant in Chengdu, Sichuan and had a pockmarked face. The dish later became one of the most popular dishes in Sichuan cuisine. Although there are hundreds of variations of mapo tofu nowadays, the Sichuan versions of the dish are probably the closest to the original recipe used by Mrs. Chen.
I love history.
For a lot of Chinese cooking? No not really, but that's the basis of a lot of Asian cuisine. Making use of the ingredients available which is how a lot of recipes came to be, rather than looking for an exact recipe somewhat how a lot of Western Cuisines are.
In particular not for Chinese cuisine though. Records of exact recipes for Chinese dishes dates back to at least Song dynasty which is a thousand years ago (It is very likely there were recipes much older than that but are lost today). The recipes were very detailed. Such recipes represent a refined culinary culture such as that of imperial China. Although some dishes do come from making use of the ingredients available, most of them come from intentional creation.
That looks very delicious!!!! I can't wait to make it!!! I wish all dogs are treated the same way this chef treats her doggie!!!!
I love making this!
My little sister absolutely LOVES when I cook this for her, when I come visit my mom and herself. Thank you for the video!
From the first I’m I’ve seen this episode I’ve been following making Mapo Tofu this way and it never disappoints.
My mother especially loves it and I’m treating her for a special dinner for Mother’s Day
We are thrilled to hear that you used our Mapo Tofu recipe for a special dinner on Mother's Day! 🥰 It's wonderful to know that your mother loves it. Happy Mother's Day! 💕
East Asians don't view tofu as something exclusively for vegetarian: That's something that has been done in the west. Tofu is viewed more as a legume, rather than a meat substitute. Meat substitutes usually consist of seitan/wheat protein, and can be found in Chinese Buddhist temples.
tofu is made from soybeans. Mapo tofu usually contain beef or pork. Only vegetarians eat mapo tofu without meat
Thank you very very much for this nice recipe !! You videos are great. I am French and have found your site which make me want to taste Japanese cuisine.
Glad you enjoy our recipe site too.😊 Thank you for support❤️
this video is the ultimate yuetsu
YOROKOBE SHOUNEN
Finally made this the other night and it was delicious!! Didn't have pork on hand, so i substituted finely minced konnyaku, and it worked so well. It adds texture and helps carry the sauce. If anyone's interested, just dry-roast the minced konnyaku over high heat until it makes a squeaking sound, then add the sesame oil and proceed with the recipe as Chef indicates.
I love that they used Chopin's Minute Waltz for the background music. Love it.
I've been wanting to make this ever since I've watched Angel Beats.
Me too but I'll try a vegan version ^-^
RIcky Kandle me too! Love that anime, it took me completely for surprise.
Anime Trash Princess I haven't tried one, but I've heard of using diced mushrooms instead of minced meat for a vegan mapo tofu :)
+iwakeupat6 I am going to use quorn mince instead
+ Dilecti Akai I saw mapo tofu mentioned in the anime Yuru Yuri season 2 episode 9.
Everybody's talking about Angel Beats or Shokugeki no Soma, and I'm here because of Kirei from the Fate series. Which is hilarious in hindsight because his Servant is Lancer, a.k.a. Hound of Culann. A cooking show with Kirei and Lancer would actually be 'cooking with dog'.
that's a good one! haha
haha nice one dude. Emiya as the chief cooking with the "dog" and Kirei just be the narrator lol
That day when you roll for your 5*.......
Thank you.
One of my favourites.
Yorokobe shounen
ese shimpu kotomine kirei
강아지가 ㅜ ㅜ어쩜 인형같이 얌전해 너무 귀여워 ♡
당신이 우리 강아지 Francis를 좋아한다는 것을 알게되어 기쁩니다!🐩😍 (Happy to know you like our dog Francis!)
Loved the "Mapo tofu goes great with steamed rice!" part. :)
Thank you so much. I love this recipe!!!!
Most people are her because of an anime or a manga and im just here cuz i love food
lmao same tbh
sadly my lazy bum self probably won't make this and just order it at a restaurant lol
Me too, and I'm planning to make it
@@creamcreak I should too one day
Always loved this dish and cant wait to try it as you kindly shared this recipe. This with ramen and Gyoza always wins!!!
Made this tonight for dinner for my mom and sister
this is my new go-to channel for recipes of all occasions
i imagine kirei kotomine is awkwardly sitting in the corner as everyone talks about the train wreck that was angel beats
Do you want some?
I imagine Kirei doing a cooking show filled with Mapo Tofu recipes while Lancer is the dog
Bunnihat cooking with dog ayy lmao
buuburn7 good chance and luck!
YOROKOBE SHOUNEN
I followed your instructions and made once two weeks ago. Delicious!
I'm going to do again tonight for my family.
Thanks for the video.
Omg this guy kind of sounds like the French Narrator from Spongebob lol
Lol he does
:):)
😂😂😂😂 make them so unique
In my opinion, the guy also sounds like the robotic text to speech voice of Google Translate. LOL. xD
Magda
I've just watched this video and about 10 others and may I just say, this cooking show is just so incredibly charming and lovely. I love it :)
3:34 The dog started smelling food...finally.
This is a delicious recipe! Really recommend it if you enjoy chinese dishes. Very easy to make, too.
美味しかったです！簡単な分かりやすい作り方を教えてくれましてありがとうございます。
That's some badass garlic clove... And, I couldn't help but be reminded of Kotomine Kirei from Fate/Stay while watching this. XD
Oh and also, I LOVE how even dishes that contain meat seem to have very little actual meat in them. That's how I'm trying to cook nowadays, with meat more like a seasoning or small part of the overall dish. I know ethnic cuisine is amazing for vegetarians (I was for about 15 yrs.), so I'm gravitating back toward it now with the attempt to limit meat. That's how I stumbled onto this channel anyway. Thanks! I can't wait to try some of your recipes, dog.
How do they make the videos so clean and nice to watch?! I'm quite a hot mess in the kitchen
I loved the dog.. So cute....
Mabo dofu looked delicious..
I just instantly thought of Kirei Kotomine...
That's exactly why I wanna make this.
That's why I started watching this video :D I'm glad someone else mentioned it
Nice one lol 😂
Yorokobe shounen.
The dish looks very delicious! Thanks for loading. By the way, your dog is a little cuttie and such a little star! :)
KOTOMINE
KIRRRRRRRRRRRRRRREI!!!
*eating noises*
Do you want some?
@@SixT6_Official DO I WANT SOME?!
YOROKOBE SHOUNEN
My favourite recipe on this channel. Mapo tofu is popular in Japan and I've tried many versions, but this is by far the most delicious. Bought a big portion of every chinese condiment just so I can eat this anytime I want to.
I just made this and... honestly...
IT WAS AMAZING!!!!!!!!!!!!!!!!!!
今日、久しぶりに作ろうと思って動画を見ました♪
懐かしい✨
このレシピで作る麻婆豆腐はシンプルでとてもおいしいから大好きです😋
昔の動画を見て麻婆豆腐を作っていただきありがとうございます！🥰気に入っていただきうれしいです！👩🍳🐩😍
I went through all your recepies. I liked most of them. But the difficulty is the ingredients are not easily available in India.
This recipe produces a delicious dish, I've made it a few times and it's a crowd-pleaser, even for people who don't like spicy food!
Shokugeki no Soma brought me here.
yeah me too xD
***** Years ago, Angel Beats brought me here. heheh
***** same here
Same here
Same here, some day I'll beat both Souma and Kuga-senpai with their own Mapo Tofu !!
I tried this today. It's killer! Very good! Thank you so much cookingwithdog!
Yorokobe Shounen
The narrator is very good. Very Detailed! Keep it up!
that's "Tenshi" 's favorite food ^^, I mean Kanade.
that's the reason why I want to make a mapo tofu, because I saw it on angel beats :)
I wanna try making that but it's so complicated (at least to me) xD, Guess one day I'll just look for a Japanese restaurant and hopefully they will have it there :)
Mashiro Heart you wouldn't find it on a Japanese restaurant but on a Chinese restaurant for sure
This is the false priest favorite food as well.
Yorokobe Shounen
I just made this dish my husband love its. We are making it every year now in the winter.
this is better than porn
Nick danielz wait, this isn't porn? oh shit....
95Tezza95 Food porn is still porn. The only difference is that you can look it at at work and not get into trouble. ;)
you all a bunch of sick basters...
***** hahaha unlucky mate
Nick danielz hungry domination than horny
Try it with Vegetable Stock and Quorn Mince.
Quorn Mince is a meat-free substitute essentially made from Fungi, so similar to mushrooms, really.
If your grocers/supermarkets do not stock Quorn, it may be under a different brand. Just ask around for vegetarian meat substitutes in major supermarkets.
Watching this reminds me of Chuuka Ichiban / Cooking Master Boy :3
I'm not really a fan of spicy dishes. But if I encounter this dish someday, I'm going to try this for sure :D
Deedee J. same also know it from there
I made this today. It's very good! Thank you, Chef! Thank you, Francis! ❤
Angel beats :)
I came to this vid to see if someone commented this xD
Love watching you, you are so organized and do each video so meticulously that sure attract more viewer like me to this site - the presentation of each dish is amazing! Please uploading more and more cos I will cont'd connecting to this site for sure :)
Shokugeki no Souma ^-^
今日、麻婆豆腐のレシピを作りました。本当においしかったです！ありがとうございます、Ｃｏｏｋｉｎｇ ｗｉｔｈ ｄｏｇのおかげで、たくさん新しくておいしいレシピを毎日学んでいます！
crying bc this reminded me of angel beats
KANADE! huehue ;n;
I watched this because of Angel Beats xD
Nah its just Kirei Kotomine eating mapo tofu that brought everyone here
I made this tonight. DELICIOUS! Just like from restaurant. Love this recipe!
You forgot the most important ingredient, the Sichuan pepper (花椒), Sichuan cuisine is famous for its numming and spicy taste, the Sichuan pepper gives it the famous numming taste, and also traditional mapo tofu uses ground beef instead of ground pork and green onion instead of garlic chives
you should watch the video until the end, she added sichuan pepper then ...
Perhaps the Japanese do not like Sichuan pepper, so they omitted it?
Fergus Tam r f3fqcq ccddsdsdddeee
sophiebeauty 14 f3fqcq 1X hb TV MN VB VB
Fergus Tam buyer
I imagine you could use vegetable stock as well, if konbu's not available in your area or veggie bouillon is simply easier to find at your local market. In the US, I know Knorr brand offers veggie stock cubes.
I found that Tom Lin's version taste better :P
Anyway, one should use cooking wine (Shaoxing) instead of sake for more authentic taste.
Tianmian jiang (Sweet bean sauce) can be replaced with Sriracha sauce
I like the sound of this better!
+ambiva It think the chili paste can be replaced with sriracha, since they are both spicy condiments. It's not that hard to find the sweet bean sauce in the chinese section of your grocery store
Thank you, thank you, thank you!!! I made this tonight! I have sweat running down the side of my head I got it just right extra extra hot! I've been craving this for a long time and your tutitorial helped me.
**Fate/Stay Night flashbacks**
I made this today, it was so tasty!
I could not find chilibean paste at the store so i used chili-sauce.
Thank you for this recipe!
lol Kotomine
This is possibly one of my favorite foods, I have a Japanese friend who makes it for me all the time, and now I can make it myself :D
Who else watch this after Shokugeki no soma
This recipe is delicious! I love Mabodofu Domburi at dinner. Also, I prefer using silky tofu instead of firm (just my preference). Thank you, Francis and Chef!
I like the soft tofu too!
I'm willing to try this, hoping to perfect it as Angel Beats had. xD
The only reason I looked for it was because it was from Angel Beats! I also like spicy foods!
Just made this for dinner!!! It tasted so amazing! ありがとう！
anyone came here from Angel beats? xD
No, Kirei Kotomine brought me here.
I came here from shokugeki no soma
I love those ceramic chef's knives! They never dull.
the dog is hoping not to get killed in the process lolllllll
i love her cooking way its really very good and easy to make thanks very much.
I thought she was about to cook the dog....
HAAHAHAHA!!
RACIST!!!!!
Yes it is even more traditional chinese food, lOl
ROFL They do have a very questionable title xD
+tanndox lmao!
We were the same way, but we finally went to an Asian market with a list of stuff and they were very helpful. We make all sorts of stuff now. You can do it!
Not the authentic mapo tofu recipe. I guess this is how Mapo Tofu is cooked in Japan.
+Skaarf Mercenary This is definitely not the authentic Szechuan dish... you are not achieving Ma La flavor cooking this way. Even though most ingredients are "present," a dish is not really about the list of ingredients, but how you cook it. First of all, the first thing you do is toast the Szechuan peppercorn. I can list many things that are not very Chinese with this recipe, but the most important thing, for those who care, is that in order to achieve the Ma La flavor (numbing hot flavor that you taste in your local authentic Szechuan restaurants' mapo tofu) you need to first get the peanut oil (not sesame oil. completely different taste) hot, then add szechuan peppercorn with some dried pepper to add the numbing flavor as well as the spicy flavor. This is not enough, however. Use mortal and pestle to grind the toasted peppercorn and sprinkle it on the finished dish to further add numbing flavor. If these two steps are not there, you don't get the "ma la." Without it, it's not really authentic.
+Skaarf Mercenary I understand that Japanese people may not really like the numbing hot flavor, which is the epitome of Szechuan dishes. This is probably why the lady said Szechuan peppercon can be added in the end. I cannot deny that this dish is Mapo Tofu (or variation of it), but it certainly is not the 'authentic' chinese recipe.
+Skaarf Mercenary Have you tried both versions? They're not "practically the same". The Chinese version is very different because it uses Sichuan peppercorns that make your mouth tingle. The sensation is what makes Sichuan cooking so unique. If you want to see what Brian's talking about, watch Anthony Bourdain's show Parts Unknown.
sorry, was aiming for show more replies, accidentally hit dislike
Thank you Chef for this recipe. I did this yesterday and its perfectly delicious. どもうありがとう。More power tou your show!
Angel beats anyone?
You can skip the doubanjiang (豆板醤) and sichuan pepper (花椒粉) if you like mild mapo tofu :)
too many weebs in the comment section
This is a perfect Mapo Tofu. And the dog is a cutie.
Mapo Tofu....ANGEL BEATS!!!!Q/////A////Q
This Lady's cooking is very original !
this is a Japanese style mapo tofu，not the true Chinesefood
I thought it is made from china
Well it is a JAPANESE cooking show. There's bound to be some Japanese influence
I love cooking with Doug!
Get rid of the dog near the food
Are you sure? The dog is the host.
Then let the dog cook over a slow fire
Ancient One You're talking about a dog being to close to the food?
As "Ancient One" you're in the wrong universe.
Would eat food that the dog was near you must be one of those animal rights nut
Ancient One
Gimme a break you neat freak, you're not gonna drop dead from eating food just because it was at some point within a 3 foot radius of a dog.
If you're talking about Chuuka Ichiban, that's one of my favourite shows and I've watched it tirelessly over and over again. As long as it was on TV I'd stop and watch it even if I'd seen the episode five times. YOU'RE NOT ALONE.
I just made this for lunch! I don't have doubanjiang or tian mian jiang, so I used soy sauce, sweet soy sauce (kecap manis), and chilli sauce. It created the same taste :D
Sir, thank you very much for your recipes, i've learned a lot!!! don't get tired of making more delicious japanese food!!!
I really like mabudofu. I always learn Japanese food from you. Thank you 😊
I usually pan fry the tofu a little before adding it so it's not as mushy/soft. Thank you for the slightly different new recipe!
I am from Mexico 🇲🇽 but I loves all your recepies
My favorite dish :) Mapo tofu on hot steamed rice is heavenly...*drool*
Asian food always looks so good.
I make it for my friend it is really delicious.
Thx for the recept.
Made this today! Yummy !!! Love your videos
something about watching these your videos calm me ^_____^ i love them and hoping to make my dishes as good as yours!!!
Everything you make looks delicious!!!
I just made this for dinner. So good! I had to make some substitutions too, I used garlic chili sauce and hoisin sauce, and I substituted mirin for the sake, but it still came out great. Thanks for your videos!
OMG I saw this on Angel Beats and had to look it up. It looks so tasty! Can't wait to make it!
I just made this and is delicious.
Thank you so much for sharing your recipes!