Using my wok, but if you don’t have one, you can use a large frying pan or skillet. Oh and I didn’t use bean paste. Still tasty... Use what you have and omit what you don’t. Sometimes that’s OK!
Flo...once again you have nailed another recipe! Fun fact...before I met you on u tube, I never tasted tofu. Now it’s on my regular grocery list rotation. Thank you, Flo😘. Jo
Dude was right when he said the tofu holds the heat like lava! I made it for dinner tonight, and I loved the mix of pork and tofu over rice. This is the oldest video I've watched so far. I like the way you changed your cooking setup. You've come a long way.
I've never had this but I was waiting for someone to mention the rice. Seems like the perfect complement. Tofu is so versatile...now I want strawberry banana tofu pudding. Make it Flo!
Flo, I love your videos! MaPo Tou Fu is one of our favorites. I always use Lee Kim Kee Chile bean paste with garlic (new label says “Spicy Bean Paste [Ma Po].” We’ve never been disappointed - better than any restaurant. Of course there are other ingredients as you used. We have Asian supermarkets here in So CA so ingredients are easy to find. Do you ever make BBQ pork Bao? Would love to see your recipe.
Thank you for this great recipe. In Germany, Tofu has mostly a vegan or vegetarian "image" while most Asian recipes start with:"take pork belly, pork shoulder, etc." I like that!
I love Mabo Dofu (Mapodofu) in restaurants, and your cooking makes it so much easier for me to fix it at home. I don't like complication and long time of cooking. So, I really thank you for showing us your version of Mapodofu. It's fast, simple, and yet delicious. Just curious....what is your back ground of cooking? I believe you are Asian originated if I'm not wrong, but where and what kind of foods you grow up with? Did you travel a lot to learn all those cooking in each places or you just come up with your own version?
Great recipe, I enjoyed watching you guys cooking all the ingredients in the wok, & the taste test! Very nice recipe that I would enjoy trying. Love your channel I find it relaxing, and very helpful.
Glad you found a way to skip the bean paste. I had the same thought when I watched other tutorials - I don't want to buy a whole jar of bean paste that I might not use again till next month!
Flo, I am one of those individuals who will look at certain foods and determine I don't like them without ever tasting them (been like that since a child). Well, until watching you make this dish, tofu was one of those foods. Now, thanks to Dude making it look so yummy, I am going to give it a try. :)
Needed an idea for dinner, and the minute I got home i saw this. Had all the ingredients, minus the tofu, so I modified it a shmidgen with chicken cuz thems the breaks! Delicious, thanks!
Wow, I haven’t had that since I moved away from home (NYC). Definitely will make this. Made your Fan Kei Gnao Yook Fan (tomato beef) a few times already, so yummy and hubby loved it! Thanks Flo, hope you and the family are well.
Morning all,woke up to a sunny nippy Saturday morning ,and......my favourite cooking u tube . Again...brilliant vlog flo,so agree let's not get brainwashed into thinking pressure cooker is the answer to our cooking prayers ,some ,not all. I'm not a toe....foooo fan 😂but you lovely lady can convert me to anything ,oh....religion may take you a bit longer lol!😄but I really enjoy watching you all join as a family unit so grateful for what you receive 👍💝 be well lovely flo x and 💋for the handsome one 👌
Thank you, Bridget! I have to say, I only like tofu in Asian dishes. Tofu burger or cubes of tofu on a salad does not appeal to me at all! Have a lovely weekend! 😘
Your folk entomology for Ketchup appears to be flawed. First of all, I understand the name comes from 'ke-chiap', a chinese sauce made of soybeans and fish, first attested from Chinese sources about 300 BCE. British traders first encountered a version of it in Indonesia and brought it home with them. It became very popular in the UK during and after the 1700's but was made of many ingredients, none of which were tomatoes (Jane Austen's family made a version based on walnuts - believe it or not). The tomato based version was invented in the United States by James Mease in 1812 and popularized by Henry Heinz who began mass producing it in 1876. Tomatoes were first cultivated in America by Amerindian farmers and were only introduced to the old world in the aftermath of the Columbus's 'discovery' of the Americas in 1492.
LOL! I have to say I’ve eaten a lot of tofu in my lifetime but it’s always with Asian flavours and I love it! When I see tofu burgers or tofu cubes in salad, that does not appeal to me at all.
Hi Flo Would it be ok to use ground beef instead of pork? The flavors that you used sound so yummy that I can't wait to try this recipe and I only have beef. Thanks, Kim
Hi Flo, how do you clean your wok? I see people just wiping it. I can't trust not using soap to clean it. But not sure if I'm slowly destroying my wok.
Mine is stainless steel so I wash it. If it was carbon steel or cast iron, I would "wash" it the way I do my cast iron pans which is to scrub it with water only and dry immediately,
I make my own black bran garlic paste. Btw I live in Hawaii. Asian foods easy to find. I tried all the bottled black bean garlic sauce I could find her. Although they are pretty good I wasn't satisfied. Igot my recipe from a Chinese older lady and I have stuck with this recipe ever since. Try making your own!
As long as my Heavenly Father keeps me under His care, I’ll be ok. I forgot to tell you that I bought a cheap little pair of chopsticks at my newly discovered little Asian market. You should NEVER talk about poor chopstick skills after you see mine, lol... I’ll keep practicing and hopefully I’ll get better. Love you, Flo. Blessings to you and those you love... jo
I love your channel :) Thank you for sharing!!! You all are so cute ♥️ And I love how it seems like 3/4 of the recipes you teach are "family favorites" lolol 🤣 Keep being awesome!!!!
Oh you kids are wonderful, Flo hahaha you're as cute as a bugs ears. I'll be the one to go buy the jar or what have you. Love from up the highway.✌💕🙏 ✌💕🙏
Thank you for this :) Gawd, I love mapo tofu so much I could eat it everyday! Going to try making my own in the next week or so but I found this terrific black bean and garlic paste at my local chinese grocer that I've used in other stiry frys, so I'm going to got with that. I will try your sauce recipe one time just to taste though :) And funny too; ketchup is considered pretty 'white trash' in North American culture but it's sweet tomatoey tang actually makes it an excellent base for sauces (and I've made some really yummy dipping sauces using it as a base as well) :)
Scrolling through UA-cam videos one night when I came across one of your videos. Okay you sucked me in! Just “wok’d” your Mapo Tofu recipe. Wow, wow, wow! So delicious, I’ve made several different MaPo recipes but yours is now my go to. I doubled the sauce due I like my Mapo really “saucy.” I think your pasta with ground beef maybe next. Thanks Flo thanks Guy keep it up!
I watch a UA-cam channel called Clutterbug. At the end of her instructional video she ends it verbally but then says thanks for staying until the end and does a story that is interesting. I just wanted to share this because that may be something you could consider doing so even recipe videos are more personalized and may “hook” people into watching you more.
Ketchup?!?!? For shame. ;P Renee's method is my favorite - it's why I asked her to marry me: Marinate the pork in the xiaoxing wine, sesame oil, corn starch and soy sauce. Overnight is even better. Brown the meat on a ripping hot pan (or wok) but do not cook through. Remove. Add in the scallions, ginger, thai chilis, and garlic + szechuan peppercorns. Saute until aromatic. Add sauce components (Lee Kum Kee Ma Po paste, LKK black bean and garlic paste, and chicken stock). Heat through. Add back pork, and the SECRET INGREDIENT.........shelled soybeans. The green crunch is soooooo good in a rich/spicy dish like this. Cover and let cook for 10 min. Uncover and add in silken tofu and stir in gently. Let simmer until heated through. Add corn starch as needed to thicken - YUM. Love your channel.
17th century English ketchup was indeed born from an attempt to copy Chinese koechiap (鮭汁) which was a fermented fish based sauce. Worcestershire sauce is one of the few remaining English ‘ketchups’ born from that era. Tomato is from the New World, and tomato based ketchup didn’t catch on until the middle of the 19th century.
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](/img/n.gif)
Using my wok, but if you don’t have one, you can use a large frying pan or skillet. Oh and I didn’t use bean paste. Still tasty... Use what you have and omit what you don’t. Sometimes that’s OK!
Should eat it with rice,heeeeeem,very yummy 😋😋
Love your recipes, Flo
I have same childhood
I like that you can appeal to moms like me... simple cooking. I like that you were truthful to say you adapted it to your taste! Thank you
Flo...once again you have nailed another recipe! Fun fact...before I met you on u tube, I never tasted tofu. Now it’s on my regular grocery list rotation. Thank you, Flo😘. Jo
Jo!!! I’ve been thinking of you and wondering how you were doing. Glad to hear from you. Hope you are well! 😘
Dude was right when he said the tofu holds the heat like lava! I made it for dinner tonight, and I loved the mix of pork and tofu over rice. This is the oldest video I've watched so far. I like the way you changed your cooking setup. You've come a long way.
That looks delicious!! And that cute haircut is everything! Jesus bless you guys and thanx for sharing all of your fabulous recipes 🙏🏼♥️.
I've never had this but I was waiting for someone to mention the rice. Seems like the perfect complement. Tofu is so versatile...now I want strawberry banana tofu pudding. Make it Flo!
😂
Flo, I love your videos! MaPo Tou Fu is one of our favorites. I always use Lee Kim Kee Chile bean paste with garlic (new label says “Spicy Bean Paste [Ma Po].” We’ve never been disappointed - better than any restaurant. Of course there are other ingredients as you used. We have Asian supermarkets here in So CA so ingredients are easy to find. Do you ever make BBQ pork Bao? Would love to see your recipe.
Lee Kun Kee is Cantonese and low quality. You need real Sichuan doubanjiang(Chili Bean Sauce) from Pixian if you want the real taste.
Thank you for this great recipe. In Germany, Tofu has mostly a vegan or vegetarian "image" while most Asian recipes start with:"take pork belly, pork shoulder, etc." I like that!
Hi! Thank you for sharing cooking right now follow your recipes
I love Mabo Dofu (Mapodofu) in restaurants, and your cooking makes it so much easier for me to fix it at home. I don't like complication and long time of cooking. So, I really thank you for showing us your version of Mapodofu. It's fast, simple, and yet delicious.
Just curious....what is your back ground of cooking? I believe you are Asian originated if I'm not wrong, but where and what kind of foods you grow up with? Did you travel a lot to learn all those cooking in each places or you just come up with your own version?
Love tofu any way!! This is one of my favorites. Two bowl rice meal! Love your hair!
Great recipe, I enjoyed watching you guys cooking all the ingredients in the wok, & the taste test! Very nice recipe that I would enjoy trying. Love your channel I find it relaxing, and very helpful.
Glad to find one without chili bean paste, will try it. Thank you!
Glad you found a way to skip the bean paste. I had the same thought when I watched other tutorials - I don't want to buy a whole jar of bean paste that I might not use again till next month!
Why not? It lasts forever in the fridge.
thank you ... loved the teaching ... loved the recipe
You are a charming person! Really enjoy your videos 🌈
Flo, I am one of those individuals who will look at certain foods and determine I don't like them without ever tasting them (been like that since a child). Well, until watching you make this dish, tofu was one of those foods. Now, thanks to Dude making it look so yummy, I am going to give it a try. :)
I love tofu in Asian dishes. Tofu burgers or cubes sitting on salads... that does not appeal to me at all! Let me know if you like it!
well,tomorrow I will cook Ms.Flo's mapo tofu,,great,thank you Ms.Flo👍👍
If you don't have dou ban jiang you can chop up some Natto and add some chili oil...good substitute.
You two are funny! Really enjoy your videos.
That's one of our favorites😋. Actually I add potato more often instead of tofu. Should I call it Mapo Potato? 😉😋👍
Needed an idea for dinner, and the minute I got home i saw this. Had all the ingredients, minus the tofu, so I modified it a shmidgen with chicken cuz thems the breaks! Delicious, thanks!
LOL! Great example of using what you have! Awesome!
I love your personality!!
Wow, I haven’t had that since I moved away from home (NYC). Definitely will make this. Made your Fan Kei Gnao Yook Fan (tomato beef) a few times already, so yummy and hubby loved it! Thanks Flo, hope you and the family are well.
Thanks so much, Beth! Hope you’ll like this one too!
Flo Lum thanks Flo, I’m sure we will. I was salivating watching your vid! Lol Have a great and Blessed day.
The version of ma po to fu we make at home has corn instead of green onions and oyster sauce with a little soy sauce (no secret chinese sauce).
It;s not mapo tofu then!
Flo, have you ever made anything with fermented bean curd?
This looks delicious! I'll have to give it a try sometimes. Don't have a wok, but I can probably steal one from my grandma.
Nice wok! Is that a 12” wok? If you have a link to where you got it that would be great.
Thanks! Sorry, no link as it is handmade and I purchased it in Chinatown about 20 years ago.
Morning all,woke up to a sunny nippy Saturday morning ,and......my favourite cooking u tube .
Again...brilliant vlog flo,so agree let's not get brainwashed into thinking pressure cooker is the answer to our cooking prayers ,some ,not all.
I'm not a toe....foooo fan 😂but you lovely lady can convert me to anything ,oh....religion may take you a bit longer lol!😄but I really enjoy watching you all join as a family unit so grateful for what you receive 👍💝 be well lovely flo x and 💋for the handsome one 👌
Thank you, Bridget! I have to say, I only like tofu in Asian dishes. Tofu burger or cubes of tofu on a salad does not appeal to me at all! Have a lovely weekend! 😘
Your folk entomology for Ketchup appears to be flawed. First of all, I understand the name comes from 'ke-chiap', a chinese sauce made of soybeans and fish, first attested from Chinese sources about 300 BCE. British traders first encountered a version of it in Indonesia and brought it home with them. It became very popular in the UK during and after the 1700's but was made of many ingredients, none of which were tomatoes (Jane Austen's family made a version based on walnuts - believe it or not). The tomato based version was invented in the United States by James Mease in 1812 and popularized by Henry Heinz who began mass producing it in 1876. Tomatoes were first cultivated in America by Amerindian farmers and were only introduced to the old world in the aftermath of the Columbus's 'discovery' of the Americas in 1492.
love your videos thanks
Look so yummy. Thank you Flo and Dude. 😷👍💕
Look delicious, which country u r??
Canada 🇨🇦
I never knew cornstarch doesn't dissolve in hot water. Explains the starchy lumps in some of my past cooking attempts ; )
Actually it does but it’s harder to do so cold is a good tactic 😁
One of my favorite dishes. Thanks. I like your water pitcher. What's the brand?
Thanks! Water filter system is Norwex.
Your a lovely couple and I enjoy your videos
Thank you!
Hmm hmm delicious 😄😄😄
Hi from Colorado. I don't even like tofu, but Flo, you make everything look so yummy!
LOL! I have to say I’ve eaten a lot of tofu in my lifetime but it’s always with Asian flavours and I love it! When I see tofu burgers or tofu cubes in salad, that does not appeal to me at all.
Hi Flo Would it be ok to use ground beef instead of pork? The flavors that you used sound so yummy that I can't wait to try this recipe and I only have beef. Thanks, Kim
I think it would still taste yummy! Let me know how it turns out.
I Love bean paste
Looks great!! Why did I think you guys lived in the UK????🤔🤔
Hi Flo, how do you clean your wok? I see people just wiping it. I can't trust not using soap to clean it. But not sure if I'm slowly destroying my wok.
Mine is stainless steel so I wash it. If it was carbon steel or cast iron, I would "wash" it the way I do my cast iron pans which is to scrub it with water only and dry immediately,
While I've never liked tofu, I would be happy to try this dish.
I bet that if that Wok could talk, what stories it could tell! 😀
I love tofu in Asian dishes; while tofu burgers and tofu cubes in salad do not appeal to me at all!
I hope you have tried it. The tofu in ma po tofu is amazing.
When would we add the bean paste if we decide to make this dish?
Combine it with the rest of sauce ingredients.
When I make it, I add black bean paste. Also others have told me I can have 1/2 pork and 1/2 ground beef. Ok now I wanna make it next week.
I make my own black bran garlic paste. Btw I live in Hawaii. Asian foods easy to find. I tried all the bottled black bean garlic sauce I could find her. Although they are pretty good I wasn't satisfied. Igot my recipe from a Chinese older lady and I have stuck with this recipe ever since. Try making your own!
Can I post recipe?😊
As long as my Heavenly Father keeps me under His care, I’ll be ok. I forgot to tell you that I bought a cheap little pair of chopsticks at my newly discovered little Asian market. You should NEVER talk about poor chopstick skills after you see mine, lol... I’ll keep practicing and hopefully I’ll get better. Love you, Flo. Blessings to you and those you love... jo
🤣 But I’ve been using chopsticks my whole entire life!!! Keeping you in our prayers, Jo! 😘
Wow you make it so easy !! Every Asian family has all those sauces in their cupboard. Will just need to buy the tofu and ground pork !!
The wok doesn't look like is properly seasoned?
Wanting to make this and wondering if the recipe is written out anywhere? I’m viewing on my phone and can’t seem to find it if it has been posted.
Thank you! If you would like to support the channel, you can visit my Patreon page: geni.us/FloPatreon where patrons have access to my recipes.
I love your channel :) Thank you for sharing!!! You all are so cute ♥️ And I love how it seems like 3/4 of the recipes you teach are "family favorites" lolol 🤣 Keep being awesome!!!!
What kind of tofu? I have no idea how to choose, there are way too many kinds to pick from lol
I used the traditional firm here (that’s what the label says). If you can’t find that, use medium. 😊
I guess the firm one is not as soft and won’t break apart easily right ??
Is that firm tofu?
Love your style :)
Mind blown from tomato sauce 🤯
Oh you kids are wonderful, Flo hahaha you're as cute as a bugs ears. I'll be the one to go buy the jar or what have you. Love from up the highway.✌💕🙏 ✌💕🙏
I mean you 😊
The word ketchup is derived from the Chinese word ke-tsiap, meaning a pickled fish sauce.
Thank you for this :) Gawd, I love mapo tofu so much I could eat it everyday! Going to try making my own in the next week or so but I found this terrific black bean and garlic paste at my local chinese grocer that I've used in other stiry frys, so I'm going to got with that. I will try your sauce recipe one time just to taste though :) And funny too; ketchup is considered pretty 'white trash' in North American culture but it's sweet tomatoey tang actually makes it an excellent base for sauces (and I've made some really yummy dipping sauces using it as a base as well) :)
I made this without the wine. Didn't taste good. Don't know if the wine was necessary.
love love mapo tofu. btw love the slanted handle on the kitchen cabinets 😍😍 watching you from the Philippines 🇵🇭🇵🇭
Scrolling through UA-cam videos one night when I came across one of your videos. Okay you sucked me in! Just “wok’d” your Mapo Tofu recipe. Wow, wow, wow! So delicious, I’ve made several different MaPo recipes but yours is now my go to. I doubled the sauce due I like my Mapo really “saucy.” I think your pasta with ground beef maybe next. Thanks Flo thanks Guy keep it up!
I love this dish but I don't eat tofu or soy of any kind. I have to find a substitute for it.
Aw... that makes me sad!
you can't call this mapo tofu without the peppercorn
I watch a UA-cam channel called Clutterbug. At the end of her instructional video she ends it verbally but then says thanks for staying until the end and does a story that is interesting. I just wanted to share this because that may be something you could consider doing so even recipe videos are more personalized and may “hook” people into watching you more.
I would add a lot more garlic!!!
u mention adding the pepper with the garlic and ginger but u didn't add pepper
6:43 chili pepper
Ohh, I added black pepper Instead
Ketchup?!?!? For shame. ;P
Renee's method is my favorite - it's why I asked her to marry me:
Marinate the pork in the xiaoxing wine, sesame oil, corn starch and soy sauce. Overnight is even better.
Brown the meat on a ripping hot pan (or wok) but do not cook through. Remove.
Add in the scallions, ginger, thai chilis, and garlic + szechuan peppercorns. Saute until aromatic.
Add sauce components (Lee Kum Kee Ma Po paste, LKK black bean and garlic paste, and chicken stock). Heat through.
Add back pork, and the SECRET INGREDIENT.........shelled soybeans. The green crunch is soooooo good in a rich/spicy dish like this.
Cover and let cook for 10 min.
Uncover and add in silken tofu and stir in gently. Let simmer until heated through.
Add corn starch as needed to thicken - YUM.
Love your channel.
Well... you know I’m no Renée. 😉 Her method sounds awesome! 👋🏼 John! Say hi to Renée too!
My dad made this dish sans the spicy 🌶 stuff.
I usually do too but you know... Dude and his desire for extra heat. 😏
I order this but totally veg and way spicier.....
you missing all the Sichuan ingredients ( chili, bean paste, sichuan peppercorn) this is more Cantonese tofu than mapo.
Really in SF?? Not even in Chinatown???? lol
yup and nope.
If you're in SF try Bund, in Chinatown. Best Ma Po in the Bay Area.
This looks like a one bowl, too bowl, three bowls recipe...
There is no ketchup in this recipe.
17th century English ketchup was indeed born from an attempt to copy Chinese koechiap (鮭汁) which was a fermented fish based sauce. Worcestershire sauce is one of the few remaining English ‘ketchups’ born from that era. Tomato is from the New World, and tomato based ketchup didn’t catch on until the middle of the 19th century.
this is not mapo tofu