How to Make Authentic MaPo Tofu | 麻婆豆腐 | 10 Minute Recipe | Sichuan Chinese Cooking
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- Опубліковано 17 лип 2019
- This classic Sichuanese dish could not be simpler. It is very easy to make and ready in about 10 minutes. Faster and cheaper than a Chinese restaurant.
There are lots of variations of this dish around the world, but this original Sichuanese version is probably the most popular.
Literally meaning “pock-marked old lady tofu” this dish has to have one of the least complimentary names in all of Chinese food. It uses Chengdu’s famous Pixian chilli bean paste -豆瓣酱, sold in English as tobanjian, doubanjiang or other variations.
Full recipe: adamliaw.com/recipe/authentic-...
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![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](http://i.ytimg.com/vi/1adosX3moP8/mqdefault.jpg)
This man is so hardcore with presenting authentic Chinese food. He waited 3 years for his soybean paste to ferment just for this video.
He said he bought it directly from China
We’ll be waiting a while fir his Century eggs then!
Are you serious? I cant watch him doing this. How do You know?
This is seriously the best cooking youtube channel. Always staying true to the proper ingredients, informative and aesthetically beautiful. As a chinese, i approve the authenticity of the recipes! Adam you have a great voice too :)
Something about Adam and his videos that's so therapeutic. I have depression, anxiety and fear of so many things but when I'm watching him, he calms my mind and I forget all my worries. His videos calms me and give peace to my rather chaotic mind.
This looks rather easy! Thank you for making such high-quality videos. I think you are my favorite cooking channel on here. Just the right mix of history, detail and time.
Looks so amazing, can’t wait to make it. And by the way, you have such a calm and relaxing voice!
We made this recipe this evening and it was beautiful. Thank you so much for bringing our family some joy, Adam! God bless you!
I moved several states away from my folks back in June and my mom is from Japan and I've been really pining for some of that Japanese/Asian meals from her cookbooks. I love your channel cause just watching it reminds me of home.
Thanks
Thanks for sharing this recipe with us Adam. Looks so delicious and simple to prepare. 👍😋
Love your work Adam, great teacher! Magic!
Just made this tonight for a house of 4. Went down a treat. Cheers, Adam. Thank you for your consistently high-quality cooking videos.
Thank you! One of my most respected channels
I've been waiting for your take on Mapo Tofu. Thanks!
Yay first comment!! I’m always inspired by your cooking videos.😁
Thank you chef! One of my fave dishes. A variation with gochujang added works too.
Beautiful. Beautiful recipe, beautiful filming, great peaceful atmosphere... just loved it, thank you for sharing this! 😊
One of my all-time favorite dishes.
One of my favorite foods. It looks so great!
Made this dish this evening and I had to take a moment to thank Adam. It works GREAT with firm silken tofu.
wow - can't wait to try this legendary dish tonight!
Production values are excellent 🤓💖⭐️👏🏻
that look delicious~ one of my fav chinese food~
I love a good MaPo tofu, but lately have had a lot of mediocre ones. I've started making my own, and I'm so happy you've made this video.
I made this for lunch today. It was delicious! Thanks!
Is it me or does Adam has a really nice watch collection?
came into this video thinking imma see that AP again. now it's a panerai
Finally someone said it. Do u know what the metal/silver watch is he wear a lot I geuss patek?
Oh it looks soooo good! 😋
Man, there was something so mesmerizingly comforting about this video.
You’re the only chef in youtube that uses big cleaver knife in every recipe. Amazing!
I've wanted to do your recipes for so long, and finally l managed to procure the ingredients for this and l just made it, and my god is it good! Thank you
Truly great stuff
This got me salivating, Adam. Toubanjiang is soooooo fragrant when being cooked. I can eat it with hot rice after being sauteed for a bit. Thanks for the awesome recipe.
I lived in Chengdu for almost 10 years and yours is the best 麻婆豆腐 I've ever seen. Most of the times when they made the dish here are too oily and not enough beef. Yours is just perfect. Nicely done sir
Damn. I just ate a decent-sized meal, and I'm hungry again. Also, I've not been able to find even a bad version of Mapo Tofu here in Albuquerque - so many thanks for the recipe!
I am making this tonight, just got home with all the ingredients! So excited for dinner!
Rikohness how did it come out?
Tried it. Look awesome n tasty
I like the shout out to Fuchsia Dunlop! Looks like a good recipe, I'm going to try it with the beans and beef next time.
I live in Hawaii and love to eat this during the chilly rainy season. I'll try and make it at home rather than ordering take out.
Lol chilly and Hawaii
Perfect.
I bought yesterday in our local asia grocery store lee kum kee toban jiang.
Its verry tasty and i will try to cook ur super dish in my wok.
Greetings from germany
I always go to your vids for new recipe. I just used your shandong roast chicken last night, and my whole family melted to the taste. Can't wait to try this mapo tofu 😋😋😋
Nice Vid Adam! I like it when a title states 10 min recipe and Vid is under 8 mins. I see other 10 mins recipe with 15 mins in length. Great recipe as always and keep up the good work!
My favourite Chinese dish.
As a Sichuanese I'd say this looks very authentic! 👍🏻
Could you tell me if this Chilli paste is also used to cook Sichuan noodles with a peanut sauce? I ate those noodles in a restaurant in Vancouver that I just found out is closed now 😰I dream of eating those noodles again! 😪
@@ladypaix4314 Are you thinking of dan dan noodles? I don't think this paste (doubanjiang) is traditionally used in the recipes I've found online
@@LuckyDragon289 It was a thick sauce made out of peanuts and I think, ground red chili flakes. It was delicious and I ate them at a restaurant called Home Deli Noodle in Richmond.
@@ladypaix4314 You're basically talking about (a chili crisp variety of) "Lao Gan Ma" (the most famous brand). That's more of a condiment which is convenient to add to dishes after they are cooked, rather than what you'd use (if you're a professional) in the cooking process.
By contrast, the doubanjiang (broadbean paste, with or without chilies) used here is a very concentrated seasoning used in the cooking process.
i tried this recipe, it seems alot easier than other recipes ive tried. a couple of observations. that doubanjiang stained my cutting board so be careful , the salted black bean was very salty i might soak them first next time. ill keep this as my goto mapo tofu recipe with maybe a few tweaks. thankyou for the video
A Chinese is learning from your vids in China. Very informative.
Love mapo tofu. I usually buy the box seasoning and use ground turkey. Always wanted to make it home made and now I can with this recipe! Thank you so much for posting. Cheers!
Delicious
Oooooh imma attempt to make this one soon!!
I love Mapo Tofu ! 🤗🙏🏻🙏🏻
This is my all time most often made dinner. I usually use pork, but otherwise do exactly the same for the rest. My broad bean paste needs chopping, too. This is an easy and satisfying dish. I’ll try it with beef next time. Thank you.
Sitting here thinking about the first time I heard of this dish was in Fuschia Dunlop's first book, and then you name-drop her. Awesome. :)
His accent is so mesmerizing lol, finally found a decent cooking channel for east Asian food. Awesome!
Ive the same accent you can marry me & hear it every night.
I interested to watch this recipe after I have watched Mapo Tofu battle in Shokugeki no Soma.
Mapo tofu reminds me of Kanade Tachibana.
Ok I have to subscribe to this... You got me !
I made mapo tofu for me and my little sister last night. Its pretty good, I think ill make it in winter to warm my family up.😄
awesome channel!
Love your videos. Would be nice if you can do a hotplate tofu, or what is commonly called the tie ban toufu
Yum!
looks good. Mapo dofu is one of the most popular chinese cuisine in Japan.
Mapo Tofu is one of the most underrated chinese food, I think if western people eat it theyll definitely love tofu.
I'm with you on that; it's the first tofu dish that I actually liked.
Mapo tofu is not underrated at all. It’s one of the more well-known Chinese dishes.
@@haruzanfuucha Its popular for us Asians, but its not very well recognised worldwide.
Please come back to Arsenal! We miss you dearly
@@udayaai This is true. I'm having an incredibly hard time finding good Mapo tofu in Germany. And I've spent ridiculous amounts of hours searching after getting addicted during my time in Asia.
A japanese grocer opened up in the city and I was finally able to source this "Sichuan Toban Chilli Sauce", so I am looking forward to getting closer to the real deal when cooking it :)
Hello Adam, was wondering if you could tell me the brand name you use for Japanese Demi Glaze in your tutorials. Having trouble locating it😕 here in Melbourne.
Amazing video. I am wondering if anyone knows size and brand of the Chinese chef knife used in this video?
Forget Lee Kum Kee, that DouBanJiang looked DANK!
yeah that stuff is like real pixian. You can find it in Chinese supermarkets abroad, if you know what to look for (it's kind of in a paper wrapped green and red package tied with string)
The best traditional mapo tofu recipe! Personally, I like to marinate my beef a bit in soy sauce and chinese whine, just to add a little oomf, and I put more beef in. I don't know if you can still call that a mapo tofu anymore though
Love mapo tofu.
Where did you get that looooooong cutting board?
Great video, Adam
Any view on the difference between your interpretation and others, e.g. Fuchsia's or Kenji's? - if memory is right they add significantly less liquid (and stock) while also seasoning with soy sauce(s) and shaoxing.
Good day Adam! Did you use Canola or peanut oil in this cooking video?
Great video, also hello fellow Paneristi!
Adam's video is so zen, I could smell the aroma of that doubanjiang on my screen. lol
I like the fact that the real deal has no cooking wine. Will definitely make this one.
Have you finished the dumplings series?
I’ve had this crazy idea for mapo tofu but trying with hot breakfast sausage
Great stuff. Love your work, Adam. I've been meaning to ask for a while - where can i find that cleaver? (apologies if it's been posted elsewhere)
It looks like a Chinese Cleaver Sugimoto Virgin Carbon Steel No.7 Chinese Cleaver 220mm. Adam does love the Japanese stuff.
Mouthwatering. Stomach is literally growling right now.
Love your work Adam, looks amazing. However, also looks like a date night in on the can
It’s so hard to know what brand of chili bean paste to buy. I live in the US near Asian markets but still I have no idea what to buy. Since chili bean paste is such an essential ingredient in this dish can you recommend some brands?
Can doubanjiang be subbed for gochujang? I guess it's similar enough, but I might be wrong.
Mapo tofu clay pot is a Szechuan favourite dish. goes very well with steam rice and or noodle. I tot it was originated by the Hakka?
Where can the doubanjang paste be found in Sydney please. Are you able to share the picture of the packet please?
I’m a Sichuanest ,I have to say Adam is really known how to cook Chinese food,very very professional, impressive
Hey Adam, how did you get that doubanjian through customs? They didnt stop you?
Alan Mak you can get tons of stuff through customs by declaring it and explaining what it is. Stay away from things that may have active seeds in it or is unprocessed. I had tea confiscated because it had citrus peel in it but had no problem with a range of spices and condiments from Europe and tea from Darjeeling.
thanks mate, im aware of the declaring part. food products commercially processed and sealed are generally allowed in but will be subject to the judgment of the inspector. the concern im having is that chinese products are generally poorly packaged, labelled minimally (in chinese as well) and generally poorly understood. on top of that, customs tend to be more cautious with visitors coming from China.
Please make authentic tasty ma la xiang guo recipe pls.
My tongue almost fell off, but I loved it
Mapo tofu is so yummy
Mom I could just eat that right now!
What brand/model is your cleaver? Do you have any recommendations
Liam Mickelsen Check our his “Asian cookery school” playlist. He has a short video on cleavers
I like this one a lot: www.chefknivestogo.com/cckcleaver2.html
You didn't make the bright red color of Mapo Toufu. But for a foreigner, it seems you did good a job. My hobby is cook.
I've watched a few others on UA-cam make this and I have to say yours looks the best so far. The others looked too soupy. Hopefully I can find that fermented bean stuff. Can you take a bite of the dishes you make? It would be more satisfying to see you tasting and enjoying your creations.
You can find authentic Doubanjiang on Amazon.com, or I usually see the Lee Kum Kee brand "Chili Bean Sauce" in the international section of grocery stores here in the US quite often.
Really? That’s funny. I clicked on the video explicitly because this mapo tofu looked terrible (to me). I LOVE the beautiful red sheen of the chili infused oil. This came out looking really unappetizingly dark/burnt looking.
Rikohness thing is the lee kum kee one seems pretty bad.
First it’s way too salty, when you add the salted black beans, the salted watered tofu it’s in the too much salt range.
Second the taste isnt just there.
I struggle to find other brand too but if you can avoid lee kum on the doubanjiang
Check out chinese cooking demystified, their version is by far the best i’ve found on youtube
@@andrewfelixferdaus8767 lol I think I said in some comment below that their recipes are the baseline I use for any chinese cooking videos that say they're "authentic"
hi sir.. can i request.? 😁😁
thai dish..or korean dish plz
Kirei approves.
Where did you buy that bean paste?
Is the Lee Kum Kee Chili bean sauce the same?
not even a little bit! Pixian doubanjiang is the real deal - just google image search and try to find that same package at a Chinese supermarket!
I use the Lee Kum Kee doban jian. It's not bad :)
👍
I see a lot of recipes that suggest adding sesame oil, what are everyone's thought on that? I do find sesame oil covering up other flavors in a dish sometimes.
You really have to be careful with sesame oil, and only add small amount as to not overpower the whole dish.
is there any difference between chinese style mapo tofu and japanse style mapo tofu?
Mapo tofu is a very simple dish but I think it's honestly my favourite dish. If I were to die I would choose it to be my last meal.
+paperbugtv @paperbugtv didnt know bogart does cooking shows too :D
Where would I get the bean paste in Adelaide Adam?
You should be able to get Lee Kum Kee doubanjiang almost anywhere. It might be called Chili Bean Sauce.
Don’t get Lee Kum Kee, a Cantonese brand, for this. Get the ones made in Pixian, Sichuan. For example Juan Cheng brand Sichuan Pixian Broad Bean Paste with Red Chili Oil - look for the characters 郫县豆瓣
Pixian ton ban jiang is on Amazon for anyone that is interested.
you should try some rare foods from China
NICE PAM
man your watches are dope af