LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
I made this for dinner tonight and my husband went *nuts* and immediately asked for it to be added to our weeknight rotation. This one is a winner, thanks Wil!
Tried this recipe yesterday and it was so good! Tasted like restaurant quality and i loved the nuttiness the chickpeas added. I made it in a wok to give it more of that burnt toasty flavor. Delicious and easy. Will definitely be making this again.
I absolutely love your channel. Your recipes are always so beautiful, and very delicious. My boyfriend and I are vegan, and any time I make him one of your recipes, he is always so impressed. The very first thing I ever made him when we started dating was the sushi bowl, and I think it may be why he fell in love with me haha. I love coming here and just binging your videos, your delicate culinary skills are so relaxing to watch and I am always learning new things. Thank you so much!!
I tried it and it's great. I used fava beans (split peas) instead of chickpeas (because I already had plenty left over) and regular mushrooms instead of shiitake, because that was what I had at hand, (so I did not do the recipe justice by any means) and they worked! With fava beans, you probably want them better cooked than mine because mine still had a little bit of rawness left to them. I am also not so sure how long you need to let it cook for the flavours to infuse. In my case it tasted better in the first 10-15 minutes than it did after 10 more minutes of cooking, so you have to experiment (or just stick to the recipe). One thing to note is this: make sure your fresh onions are not too pungent as they will definitely overpower the rest of the recipe. Mine were close to dynamite so the recipe was best left without them (or just with a few really thin slivers).
This was so good! I used black beans and chili bean sauce because those were what I had. Also I used 1 tsp black pepper combined with 1tsp of red pepper flakes for the peppercorns. What an amazing and simple sauce!
This recipe is a keeper! I love the attention to detail in all Wil’s recipes - the simplicity is deceptive as the results are simply divine. Many thanks.
WARNING!!! Hot!!! 🔥 🔥! Never tried Mapo Tofu prior to this attempt. I didn’t add the cayenne pepper to moderate the heat. I’m usually fairly tolerant of heat, but this was hot!! The flavors are amazing!!! I might just have fallen in love with medium firm Tofu. One of the most complicated vegan recipes I have attempted. Thank you for giving me something ambitious to try!!!
I made this yesterday but substituted grilled aubergine (broiled eggplant) for the mushrooms as I'm not a fan, and used veg stock in place of the mushroom water. It was delicious 😃
I tried map tofu for the first time and it immediately became my very favorite Asian dish. The version I had was made with peas instead of onions and reminded me of the Asian version of stuff on a shingle which was a military inspired meal with beef gravy and peas. I’m super excited you posted this recipe!! Thank you
Szechuan peppercorns are a dried prickly ash berry. The Latin name is Zanthoxylum simulans most likely, in case any one wants to learn more. There is a wild North American variety (z. americanum) that grows but it has less umph, although it would work. What I am wondering is if there is a difference in using the reddish ones vs the greenish ones. In my excitement, when finding them, I bought both, haha. What are the green ones used for?
Your mapo tofu is ridiculously good. I cook a few times per month, never gets old. My local vegan takeaway's mapo tofu doesn't come close to beating this recipe
Absolutely delicious! Made the recipe as is except for regular pepper instead of sichuan. I didn't want to wait for an online order of the sichuan.... but I will now because this recipe is a keeper! Quick, easy, a delight!
I made this tonight and it's delicious! I'm totally making it again. I only used 1/4 of the cayenne. Just the right amount of heat for me. Thanks for the recipe!
I just made this and it's so good! Love the chickpea/mushroom mix for the ground "meat." I typically make vegan mapo tofu with fake soy meat but this tastes miles better without being redundant!
I just made it now but substituted Shitake with Oyster mushroom and used pink peppercorn instead of sichuan peppercorn. OMG it came out sooooooooo delicious!!!!
Wow! Sure does bring back memories! I used to get the vegan version (minus the pork) from a tiny Chinese restaurant under the tracks right next door to Wrigley Field back in the 80's. Have never found a restaurant since then that could compare in San Diego or San Antonio. I think you've done it though, Wil! Those mashed chick peas will perfectly mock the pork I could never have. Can't wait to make this! You are amazing!🥰
Another great recipe a-curd to me. This was one of the tofu recipes we haven't tied as yet. Thanks for reminding me, we'll be trying this soon. I'm sure this is going to be mapo- licious!
Your ALWAYS happy and so laid back Wil...love your recipes and watching you chop chop and best of all big portions of yummy recipes that I love from ur cookbooks my mom bought for me. ❤
Dear Wil. Thank you for your cooking shows, it's not just helping me make delicious food for my family, but it totally lullaby's me fast asleep on the couch. Your voice is so calm and soothing along with the gentle background music. You would make an excellent Hypnotherapist. Thank you for all of your delicious food ideas and recipes. My family loves my (uh your) cooking :)
My favourite Tofu in another way to eat. Scramble tofu I learned from you for the first time . Its a one of our favourite dishes among our family members. For sure this recipe will be another one. Must try it soon. Thanks Will 👍
Made this today and it was absolutely delicious! I’ve never had the sechuan pepper corns but it is so fun and a unique flavor. I couldn’t find the fermented black bean paste and used black bean sauce plus some miso and it was delicious 🎉
I love this man's cooking, calm and of course confidence. I thought how his videos are beautifully produced and then I found out he's a professional! Ha! His videos are kind of therapeutic to me and of course I love watching those beautiful recipes come to life! Never thought I would be addicted to a cooking channel 😂
Finally! I got the chilli bean paste in my country, have the sichuan peppercorns from before and YES, it is the mapo tofu of my dreams. Also, I found some super quality dried shiitake mushrooms. Thank you Will again and again 🙏🏼🙏🏼
I wonder if you can make it without the spicy ness in it. I had cancer treatments and my mouth is so sensitive to spicy foods, but I love tofu. I grew up eating tofu since I was little girl. I love watching your channel. Thank you for sharing this. God bless you. 🙏🙏🙏💕
Great and mouth-watering recipe! Loved the calm piano, reminded me a lot of Olafur Arnalds if you know him... yes, this will be my soundtrack of the day, nice
Omg thank you so much. I have been unsuccessfully trying to make vegetarian Mapo tofu for years. You completely nailed it thank you so much. The chickpea crumble added not only texture but flavor. The shiitake mushrooms I got from the store were bad so I ended up using organic shiitake mushroom powder and it was still great. I made your addictive chili oil and it was spectacular with this. I added the spices from the next level chili oil when I made it because you know, Szechuan peppercorns are mandatory lol.
Thanks, Wil, for sharing. It looks so delicious! I am inclined to think that it might taste even better if Tofu cubes are sautéed. Well, that's what I am going to do. 🙂
Thank you so much Wil, I really really enjoyed watching you create this amazing and awesome dish, I’m definitely going to try this out and I’ll let you know what I think. Please stay safe and well too xxx Mags
This was delicious! Way spicier than I thought it would be with just the chili oil. I omitted the cayenne and it was very spicy. Thankfully that’s just how I like it but be forewarned. Note for you Wil, in the written recipe you call for 2tsp of rice wine vinegar but neither the video nor written step by step instructions mention it. Thanks for your recipes! Every one is them is amazing.
The dried shiitake mushrooms are such a winner! They soak up all of the sauce and then the mushroom water? Yes this is my favorite vegan mapo tofu Mr will ❤
I was looking for this info before this vid came out...I just use tofu but im gonna try the chickpea and mushroom now. Every vid on your channel interested me👍
Ahhh love mapo tofu! Need to try this version. Looks so good! First I need to buy that special sauce. Luckily, I am close to a big Asian supermarket. Thanks so much for posting!
Hiya 🙋🏻♂️ We hear you and are working hard on a solution to this. In the meantime, all ingredients (and directions) are included in the description area of each episode 🙌🏻 Happy cooking
Hi! When you removed the stems from the mushrooms, did you add them to the pan, or did you toss them out? Thanks for the heads up on separating the peppercorns. I got mine on Amazon but it took forever because they came from China. It would have been faster to go to China and get them myself. Thanks for the recipe. 🎉
Lay ho ma ! Just made this today and I must say it's really delicious! Never tried mapo tofu in this way before with chickpeas really good! So far all your recipes are a smashing hit with my vegetarian family and they finished every bit on the plate! Now I wanna make every one of your recipes on UA-cam lol 🤭😆🤤😋🤤ho ho sek!
I absolutely love your recipes, they are quite simple, easy and healthy option even for not vegans. May i ask the estimated Nutrition Facts of this recipe and the amount of serving? Also can i substitute doubanjiang with gochujang paste? Thank you as always, keep up with your recipe videos and your work!! Greetings from greece!!!
This looks wonderful! You mentioned the tongue-numbing peppercorn skins. I used to order a peppery garlic soup at a gourmet restaurant, which made the sides of my tongue feel strange sensations. The waiter said he didn’t know why, it never happened to others and the chef didn’t know why! I will try these peppercorn skins and see what happens!
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
I made this for dinner tonight and my husband went *nuts* and immediately asked for it to be added to our weeknight rotation. This one is a winner, thanks Wil!
Happy you all enjoyed 🙌🏻👨🏻🍳
Tried this recipe yesterday and it was so good! Tasted like restaurant quality and i loved the nuttiness the chickpeas added. I made it in a wok to give it more of that burnt toasty flavor. Delicious and easy. Will definitely be making this again.
I absolutely love your channel. Your recipes are always so beautiful, and very delicious. My boyfriend and I are vegan, and any time I make him one of your recipes, he is always so impressed. The very first thing I ever made him when we started dating was the sushi bowl, and I think it may be why he fell in love with me haha. I love coming here and just binging your videos, your delicate culinary skills are so relaxing to watch and I am always learning new things. Thank you so much!!
Wow, those are such kind words ☺️ It is a pleasure cooking together and happy to hear you are doing so with absolutely confidence 😎
I tried it and it's great. I used fava beans (split peas) instead of chickpeas (because I already had plenty left over) and regular mushrooms instead of shiitake, because that was what I had at hand, (so I did not do the recipe justice by any means) and they worked! With fava beans, you probably want them better cooked than mine because mine still had a little bit of rawness left to them. I am also not so sure how long you need to let it cook for the flavours to infuse. In my case it tasted better in the first 10-15 minutes than it did after 10 more minutes of cooking, so you have to experiment (or just stick to the recipe).
One thing to note is this: make sure your fresh onions are not too pungent as they will definitely overpower the rest of the recipe. Mine were close to dynamite so the recipe was best left without them (or just with a few really thin slivers).
This was so good! I used black beans and chili bean sauce because those were what I had. Also I used 1 tsp black pepper combined with 1tsp of red pepper flakes for the peppercorns. What an amazing and simple sauce!
This recipe is a keeper! I love the attention to detail in all Wil’s recipes - the simplicity is deceptive as the results are simply divine. Many thanks.
WARNING!!! Hot!!! 🔥 🔥! Never tried Mapo Tofu prior to this attempt. I didn’t add the cayenne pepper to moderate the heat. I’m usually fairly tolerant of heat, but this was hot!! The flavors are amazing!!! I might just have fallen in love with medium firm Tofu. One of the most complicated vegan recipes I have attempted. Thank you for giving me something ambitious to try!!!
Amazing vegetarian alternative. The chickpeas are such a great idea!
I made this yesterday but substituted grilled aubergine (broiled eggplant) for the mushrooms as I'm not a fan, and used veg stock in place of the mushroom water. It was delicious 😃
You're a fan of eggplant but not mushrooms. Quite curious. I find that most people rank eggplant higher on the undesirable ingredients list
I tried map tofu for the first time and it immediately became my very favorite Asian dish. The version I had was made with peas instead of onions and reminded me of the Asian version of stuff on a shingle which was a military inspired meal with beef gravy and peas. I’m super excited you posted this recipe!! Thank you
Try Paneer butter masala with tofu instead of paneer !
Szechuan peppercorns are a dried prickly ash berry. The Latin name is Zanthoxylum simulans most likely, in case any one wants to learn more. There is a wild North American variety (z. americanum) that grows but it has less umph, although it would work.
What I am wondering is if there is a difference in using the reddish ones vs the greenish ones. In my excitement, when finding them, I bought both, haha. What are the green ones used for?
Your mapo tofu is ridiculously good. I cook a few times per month, never gets old. My local vegan takeaway's mapo tofu doesn't come close to beating this recipe
Happy to hear you are enjoying 🙌🏻😎
One of my very favorite dishes. I never had it with chickpeas in it so I will have to try it. Love your cooking show.❤
Absolutely delicious! Made the recipe as is except for regular pepper instead of sichuan. I didn't want to wait for an online order of the sichuan.... but I will now because this recipe is a keeper! Quick, easy, a delight!
incredibly clear and engaging presentation! Subscribed
Welcome 🙌🏻🥳
I made this tonight and it's delicious! I'm totally making it again. I only used 1/4 of the cayenne. Just the right amount of heat for me. Thanks for the recipe!
🙌🏻🥳👨🏻🍳
I just made this and it's so good! Love the chickpea/mushroom mix for the ground "meat." I typically make vegan mapo tofu with fake soy meat but this tastes miles better without being redundant!
I just made it now but substituted Shitake with Oyster mushroom and used pink peppercorn instead of sichuan peppercorn. OMG it came out sooooooooo delicious!!!!
Wow! Sure does bring back memories! I used to get the vegan version (minus the pork) from a tiny Chinese restaurant under the tracks right next door to Wrigley Field back in the 80's. Have never found a restaurant since then that could compare in San Diego or San Antonio. I think you've done it though, Wil! Those mashed chick peas will perfectly mock the pork I could never have. Can't wait to make this! You are amazing!🥰
🙌🏻😎🥳
Love your soothing voice when you are making the recipe and the videoing is great - really shows what you are doing,
Another great recipe a-curd to me. This was one of the tofu recipes we haven't tied as yet. Thanks for reminding me, we'll be trying this soon. I'm sure this is going to be mapo- licious!
😎🙌🏻😁
Your ALWAYS happy and so laid back Wil...love your recipes and watching you chop chop and best of all big portions of yummy recipes that I love from ur cookbooks my mom bought for me. ❤
Too good yummy will definitely make this thanks chef 😊😊
Have tried your vegan mapo tofu recipe before and the chickpeas texture adds so much! I've tried other ones but prefer yours
Happy to hear you are enjoying 🙌🏻👨🏻🍳
Enjoyed very much watching your vegan dishes cooking method. You always give me wow feeling, simple, presentable and easy to make comfort food.
👨🏻🍳🙌🏻
again and again, every time im cooking your stuff ... makes me feel boom. a fantastic recipe. so simple, so aromatic.
🙌🏻🥳 happy to hear
Dear Wil. Thank you for your cooking shows, it's not just helping me make delicious food for my family, but it totally lullaby's me fast asleep on the couch. Your voice is so calm and soothing along with the gentle background music. You would make an excellent Hypnotherapist. Thank you for all of your delicious food ideas and recipes. My family loves my (uh your) cooking :)
Those are such kind words and it is a pleasure to be cooking together 🙌🏻👨🏻🍳
@@YEUNGMANCOOKING Absolutely.... :)
My favourite Tofu in another way to eat. Scramble tofu I learned from you for the first time . Its a one of our favourite dishes among our family members. For sure this recipe will be another one. Must try it soon.
Thanks Will 👍
🥳🥳🥳
Hello from germany. Thanks for this very delicious recipie. Chickenpeas made this dish very intersting. 👍
My all time favourite out of all recipes. ❤❤❤thank you! I make all the time.
😎🙌🏻
Hi Wil! Thanks so much for this AWESOME vegan MAPO TOFU recipe! I'll have to try this soon. ❤❤
You are in for a treat 😎🙌🏻
Love it...and love your reply, you, and your kitchen cabinets!!❤❤❤❤
We sure appreciate your help learning so much thank you ❤❤❤
Glad to hear you are enjoying 🙌🏻😎
@@YEUNGMANCOOKING ❤️❤️❤️
another full on production. Just amazing! love how professional your videos and sound are!
🙌🏻👨🏻🍳
Made this today and it was absolutely delicious! I’ve never had the sechuan pepper corns but it is so fun and a unique flavor. I couldn’t find the fermented black bean paste and used black bean sauce plus some miso and it was delicious 🎉
I will Cook this today for my son when he comes from work. I love the recipe ❤
Oh wow! What a treat and how kind of you 👨🏻🍳🙌🏻
WoW! Grazie mille per questa ricetta! Meravigliosa!
I love this man's cooking, calm and of course confidence. I thought how his videos are beautifully produced and then I found out he's a professional! Ha! His videos are kind of therapeutic to me and of course I love watching those beautiful recipes come to life! Never thought I would be addicted to a cooking channel 😂
Finally! I got the chilli bean paste in my country, have the sichuan peppercorns from before and YES, it is the mapo tofu of my dreams. Also, I found some super quality dried shiitake mushrooms. Thank you Will again and again 🙏🏼🙏🏼
I love 💕 this recipe happy Sunday God bless 🙏
What a nice warming dish for a chilly fall day!
😎🙌🏻
Thank you for the recipe! I prepared it yesterday, and it was amazing! 😍 Greetings from Hungary!
Wonderful, glad you liked it 🙌🏻😎
Trying this one tomorrow! Another delicious recipe.
🙌🏻🥳
Listening to that kalimba and watching you slowly slice through the tofu was mesmerizing! Will have to try this recipe for sure!
My most favorite Asian dish!!!!
Beautiful dish! Something I want to cook.💕
🙌🏻🙌🏻🙌🏻
probably my 2nd favourite dish ever. nice alternative to no meat.
That looks so delicious
That s my next try out
🥳🙌🏻
I wonder if you can make it without the spicy ness in it. I had cancer treatments and my mouth is so sensitive to spicy foods, but I love tofu. I grew up eating tofu since I was little girl. I love watching your channel. Thank you for sharing this. God bless you. 🙏🙏🙏💕
This looks really simple. I can't wait to try it!
🥳🥳🥳
Where do you get your music, please? The piece behind this video is lovely.
All music is licensed from Soundstripe 🙌🏻
Great and mouth-watering recipe! Loved the calm piano, reminded me a lot of Olafur Arnalds if you know him... yes, this will be my soundtrack of the day, nice
I saved this recipe on a playlist so that I can find more things to make. Thank you for making this video! I'll be sure to try this out!
🙌🏻🙌🏻🙌🏻
omg... just made this.. (eating it as I type) used a vegan ground beef, as I didn't have chickpeas.. but holy.. this is amazing
Sounds equally as yummy! 🙌🏻🥳
@@YEUNGMANCOOKING lay ho ma! thanks for this recipe! I have the cookbook on the way because of this dish
Wow Looks amazing .Idefinite want to try simply divine and looks so delicious Thank you for sharing .
🙌🏻
Wow, this was so good! This is going to go into my regular rotation
🙌🏻😎🥳
Making this tonight 😊 Thanks Wil!
Enjoy! 🙌🏻👨🏻🍳
Omg thank you so much. I have been unsuccessfully trying to make vegetarian Mapo tofu for years. You completely nailed it thank you so much. The chickpea crumble added not only texture but flavor. The shiitake mushrooms I got from the store were bad so I ended up using organic shiitake mushroom powder and it was still great. I made your addictive chili oil and it was spectacular with this. I added the spices from the next level chili oil when I made it because you know, Szechuan peppercorns are mandatory lol.
Wonderfully deep flavor. As good as restaurant ma po, just not as greasy.
thanks for this recipe! I couldn't get that red browny color, what element is the one who gives that ruby scarlaet red tone?
Oh This is just wonderful!
amazing & calm cooking 👌
🙌🏻
Thanks, Wil, for sharing. It looks so delicious!
I am inclined to think that it might taste even better if Tofu cubes are sautéed. Well, that's what I am going to do. 🙂
Thank you so much Wil, I really really enjoyed watching you create this amazing and awesome dish, I’m definitely going to try this out and I’ll let you know what I think. Please stay safe and well too xxx Mags
Looking forward to you making and trying it 🙌🏻👨🏻🍳 Happy cooking
This was delicious! Way spicier than I thought it would be with just the chili oil. I omitted the cayenne and it was very spicy. Thankfully that’s just how I like it but be forewarned.
Note for you Wil, in the written recipe you call for 2tsp of rice wine vinegar but neither the video nor written step by step instructions mention it.
Thanks for your recipes! Every one is them is amazing.
Hiya 🙋🏻♂️ Great looking out! We’ve updated the description 👌🏻
I was literally JUST thinking about how I could make this dish vegan earlier today... looks great, thanks for the recipe!
Enjoy 😎🙌🏻
Can you do an Audiobook?! You voice accompanied with background
music is v calming!
😁🤷🏻♂️
I'm so glad for this recipe! One of my favourite tofu dishes
Looks delicious! 🙏 Do you have a recipe using meat?
The dried shiitake mushrooms are such a winner! They soak up all of the sauce and then the mushroom water? Yes this is my favorite vegan mapo tofu Mr will ❤
This dish looks so delicious 😋 and fits in with your other aesthetically pleasing videos 👍🏽👍🏽👍🏽🥰
🙌🏻🙌🏻🙌🏻
Thanks Sir Yeung! Looking forward to more plantbased recipes 😍
🙌🏻🥳 happy cooking
Hi, what could be the substitute for bean sauce ?
Im so happy i made my version similar way, some time ago, mapo tofu probably my fav asian dish
I Love Mapo Tofu and I look forward to trying your version of it! I’m certain it will not disappoint
Excited for you to taste it 👨🏻🍳🙌🏻
Keep the chickpea water for Nisha's / Rainbow Plant Life best brownies. I made them (again 😊) last weekend. Very delicious 🤤🤤🤤
Could you replace the doubanjiang with miso and regular chili?
I would love to go get a beer and some food with this guy. seems super cool down to earth and fun
Which veg will be the Tastiest substitute for musroom?
I was looking for this info before this vid came out...I just use tofu but im gonna try the chickpea and mushroom now. Every vid on your channel interested me👍
Happy you were able to find it and looking forward to hearing how it goes! 🙌🏻👨🏻🍳
So delicious vegan recipe 😋😍thanks for your efforts 👍❤have a great Sunday 👍😀🌷
🙌🏻👨🏻🍳🥳
Ahhh love mapo tofu! Need to try this version. Looks so good! First I need to buy that special sauce. Luckily, I am close to a big Asian supermarket. Thanks so much for posting!
🙌🏻🙌🏻🙌🏻
Simply divine and looks so delicious Thank you for sharing 💜💜💜
🙌🏻🙌🏻🙌🏻
Yum! Looks delish. It kind of looks like a chili.
I love your recipes!!
How can I get a shopping list because each time I plan to make one, realize Im missing an ingredient.
Hiya 🙋🏻♂️ We hear you and are working hard on a solution to this. In the meantime, all ingredients (and directions) are included in the description area of each episode 🙌🏻 Happy cooking
How much do you think the flavor profile would change if I substitute the garlic with hing instead?
I love this, must try it!
🙌🏻🙌🏻🙌🏻
Please let me know how i can get your cook books
Can i order for it
I really love all your vegetarian dishes
Hiya 🙋🏻♂️ All cookbooks and products are available over on the Yeung Man Cooking website 🙌🏻👨🏻🍳 Happy cooking
The puns just keep getting better and better.. and yes, this did appear on my recommended. Well done
😎🙌🏻
This is the stuff I subscribed for! Fantastic cooking video.
👨🏻🍳🙌🏻🥳
This looks so delicious I usually see mapo made with peas and carrots, but I think the chickpeas would be delicious
You're so cool! I can cook with confidence.
Hi! When you removed the stems from the mushrooms, did you add them to the pan, or did you toss them out? Thanks for the heads up on separating the peppercorns. I got mine on Amazon but it took forever because they came from China. It would have been faster to go to China and get them myself. Thanks for the recipe. 🎉
I made mapo tofu yesterday. I replaced shitake mushroom (not a fan of it with its weird taste) with black fungus mushroom. It was delicious!
Sounds good and glad to hear you enjoyed 🙌🏻
Lay ho ma ! Just made this today and I must say it's really delicious! Never tried mapo tofu in this way before with chickpeas really good! So far all your recipes are a smashing hit with my vegetarian family and they finished every bit on the plate! Now I wanna make every one of your recipes on UA-cam lol 🤭😆🤤😋🤤ho ho sek!
Oh wow! So great to hear you are enjoying 🙌🏻 And that would be an amazing party to try out all recipes 😁
I absolutely love your recipes, they are quite simple, easy and healthy option even for not vegans. May i ask the estimated Nutrition Facts of this recipe and the amount of serving? Also can i substitute doubanjiang with gochujang paste? Thank you as always, keep up with your recipe videos and your work!! Greetings from greece!!!
Ah, I would like the answer to that also, since I already have gojujiang paste on hand!
Super nice! I actually came up with almost same recipe but use tinned lentils instead of crushed chickpeas.
👨🏻🍳🙌🏻
I’ve always wanted to try this it looks absolutely delicious 😋❤
👨🏻🍳🙌🏻
Looks so delicious. Thank you.
🙌🏻
This looks wonderful! You mentioned the tongue-numbing peppercorn skins. I used to order a peppery garlic soup at a gourmet restaurant, which made the sides of my tongue feel strange sensations. The waiter said he didn’t know why, it never happened to others and the chef didn’t know why!
I will try these peppercorn skins and see what happens!