Vegetarian Mapo Tofu

One of our favourite recipes, we demonstrate how to cook a spicy and flavoursome vegetarian Mapo Tofu from opening the packaging of the tofu to toasting your Sichuan peppercorns. We started cooking this recipe for a vegetarian friend, but it was so tasty that it remains how we cook Mapo Tofu at home.
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[@Makofueled]

Great stuff boss, you've freed me from leaving a phone book on top of my tofu while draining it for ages

[@TheDaintySquad]

Just found your channel, am vegetarian, and love mapo tofu. This looks so good! Can’t wait to cook this later, thanks!

[@kuttaperkka1463]

Very nice video! I like how you explain all phases. Map tofu is really tasty but I've never tried to make it at home. Now I understand how to proceed! Thanks.

[@thetthetkyaw5261]

Thank you! Look so yummy. I will definitely try it !

[@lorraineharper8725]

Looks fantastic

[@NKP414]

I really enjoy your videos. And love your recipes. Can you please do more vegetarian recipes. Thank you .

[@w2kitchen]

Thank you. We have more coming next month! Any particular recipe request?

[@huyful]

this is a really great and informational video! i love mapo tofu!

[@oldmanbanjo]

Dude I love your channel and have watched it for some time, but one comment on the editing. This isn't like a Mr Beast video where you need the retention editing. Your camera setup looks awesome and you've got a nice kitchen, be nice to have some longer shots both to appreciate the food and chill out while watching the video.

[@w2kitchen]

Thank you so much for the comment. I must say I've been quite torn when it comes to the pace of my videos and besides feedback from close friends, all I could see is UA-cam analytics, which naturally pulls me towards what you eloquently coined "retention editing". It's so helpful to have comments like this. Please keep them coming for future videos!

[@SahilGanguly]

Agreed, I love the content but the edits and cuts make me feel like I'm watching Liam Neeson jump over a fence.

[@lyndarich3322]

Yea, I only got 1.25 minutes in. It was making me sea sick. Shame, I was looking forward to the recipe.

[@marcc5768]

I freeze my tofu before using, more liquid will be released. I like some texture to my mapo, i use firm or extra firm

[@suebowman7258]

I live in a small town in Portugal. Can I substitute the soybean paste with Sichuan bean paste? Please keep producing good food videos! Love your cooking style with wine. ❤ Please show more of international food with modern twist.

[@w2kitchen]

Definitely, but I would add some hot sauce or chilli sauce to give it the kick one normally associates with Mapo Tofu. Thank you for all your kind comments! 🙂

[@mermaidofdarkness8]

What did you soak the shitake mushrooms in?

[@w2kitchen]

Just water. 🙂