Off topic but I really like when you say the ingredients names in Chinese and I can identify the tones since I'm learning chinese. Makes me a little bit proud of myself. Lol. 謝謝。
A tip for anyone making this as I have made hundreds of Mapo Tofu: if you want the dish to have a strong red color, fry the bean paste for a bit longer and on a relatively low heat until the oil turns fully red.
That's good to know. I'm always disappointed when I make a sichuan dish and it never turns out as red as in the pictures in the recipe. Last time with my ants climbing up a tree. I'll try this next time!
This is one of my favorite dishes. I've cooked 5 or 6 different recipes and cooked this one tonight. It is hands down the BEST recipe I have come across. Thank you!
You’ll be glad when you do! Her recipe looks great; you won’t go wrong. By the way, I make mine using water instead of broth and it tastes great every time with lots of flavor.
Finally! A mapo recipe I can trust to be amazing. Thank you! It’s my favorite dish, but I’ve only ordered it from restaurants and the results were always different. I can just imagine how awesome this will taste. Off to my local Asian market I go!
OMG! Made this tonight. I did not have the dried red chilies or fermented Black beans so I omitted them. I also cut back on the Szechuan peppers as you recommended. The paprika is an excellent addition. It pairs perfectly with the Szechuan peppers. It’s as if they are dancing together in the dish. I cannot thank you enough for this delicious recipe!
My mouth is watering. I have to make this soon!!!! I LOVE your wok Mandy! I got it about a month ago and have used it almost every day since. It was perfect out of the box and keeps getting better the more I use it! Thank you for making Chinese cooking so easy to understand and prepare.
I’ve never been a huge fan of soft or silken tofu except for some desserts, but your version here has convinced me it’s delicious when treated properly. I think blanching the tofu in salted water somehow improved both the taste and texture for me, so thank you, you’ve changed my mind about a dish I didn’t really enjoy until now. I had to reduce the quantity of dried chilies and Sichuan peppercorns a bit, but I’ve been cooking your dishes for years and know you love a spicy dish. This was really delicious, and everyone in my family enjoyed it.
My favorite part of your vids is when eat your amazing looking dishes. No over the top acting, just eating naturally. That's how I know it's really good. I could watch you eat all day.
My favorite part of this video is that it has been uploaded the day before I do groceries!!😁 This is one of the only dishes that my oldest child will eat tofu in. I have been waiting for someone to show us the way for authentic mapo tofu and here it is. Thank you thank you!
There is no one "authentic way", but Mandy's technique in this video is spot-on for a perfect dish. There are many ways to make it, but it's refreshing to have it demystified by this video!
I just made this. Wow, it is delicious! I know I will make this time and again. I used mushrooms that I pulsed in the food processor to substitute for the ground meat. As someone who goes up to a medium spicy level when I go to restaurants who offer the "star system", let me say, though that I made the chili and Szechuan pepper powder and tasted it and knew there was no way I was going to load my dish with this much spice. It would have been WAY TOO SPICY for me. I started out with a mere 1/8 tsp of the powder and it is fiery, but tolerable. I don't know if my dried chiles were particularly hot (they were quite a bit smaller than hers), or if I just can't take the heat, but my advice is to taste the powder before you put it in the dish and to start with a tiny amount and go up from there. Thank you, Mandy. I have been watching your videos for a while now, but this is the first opportunity I had to make one of your dishes, and now I really want to try more!!!
Mapo tofu is my favourite recipe and I always choose it if the Chinese restaurant has it on its menu. It's a rare find in the UK unless you seek out more authentic restaurants, perhaps even catering for Chinese students. I notice your recipe is not nearly as greasy as some dishes I've had. Mandy, I've been following you from the beginning. You've done so well on your channel. I'm proud of you and your journey.
Keep it up Mandy. We’re following you till you finally reach 1 million (subscribers). I’ve been with you since you started, your kitchens changed quite a few times while I’m still here and learning so much from you. 👍👍👍👏👏👏
This is my favorite dish to eat when I was working in the kitchen. whenever my shift is on breakfast hours, mapo tofu is always in my list to cook for buffet. I dunno, I just love the hit of its spiceness and numbness in the morning.
I must say, i think you are precious and a gift to this world ... thank you for all your effort to share goodness and beauty and loving kindness ... benefit to all!
Have been making mapo tofu for about a year now regularly and am pleased that the recipe I use is not so different to yours Mandy. I just use veggie mince and a tomato based vegetable stock to keep the whole thing vegetarian. Glad to learn you can add fermented black beans which I haven't done before. Will be making this again at the weekend. Yum! Your best video so far I think - thank you so much.
LOVE this recipe and can't wait to try it! Thank you for your informative and charming style of presenting Chinese recipes. I could watch your videos all day!
Love the Mise en place. Have you ever thought about doing a cooking video where you do the Mise en place first? Then go on with how to to cook. I think it could be very instrumental in helping amateur cooks make your recipes
I love that, too! Don't most of her videos start with mise en place? I think that's the way most Chinese recipes come together. Lots of prep and then quickly cooking everything.
Most of the cooking point "Watch out for this", I have experienced myself the hard way. You have a great channel and I have learned so, so, much from you. THX! Note: Try using Kashmir chili powder (easy to get and very common at Indian spice sections) as it is very mild and imparts a wonderful red color to the dish. I like it better than paprika. Just saying.
Still making this after 2 years. Best version out there. Only difference is I add 1 tsp of oyster sauce to the pan with the black beans. Hubby prefers it this way. Your recipe is so delicious. Thank you!
I made home made tofu last night. Even though it turned out a bit firm, I used your recipe to make mapo. It’s my favorite dish. Just waiting for the rice to cook in the rice cooker. Happy Thursday
This was fantastic!!!!! I have finally found a recipe that lives up to my memories from childhood. Every flavor was perfect. The only differences I made in preparation was using green Sichuan peppercorn instead of red, and I hand ground in a pilon (since I don't have a spice grinder) Also, substituted 1lb ground pork and used chicken stock (in lieu of the 200 gms beef and beef stock) to stretch the recipe a little more. I will make this again and again. ☺Thank you!!
Don't be afraid to practice because if you only watch the videos on how to use the carbon steel wok this is why food sticking to the bottom occurs. While practicing I find it is good to have a backup meal plan if cooking with the wok doesn't pan out and continue to acquaint yourself with the wok. Cooking is kinda like working on people relationships.
One of my two favorite Sichuan dishes, Mandy, along with dan dan mian. I ate these foods everywhere I went in Sichuan - - Chongqing, Chengdu, Mianyang, Nanchong. I make mine very much as you make yours. It is a food of the Gods. Well done, and thanks.
Mandy, I always love your recipes and this is no exception! I would like to make a suggestion though: it looks like you mix imperial and metric units and it would be sooo convenient if you included both in the description. Of course I convert it myself but it would make your recipes even easier to follow 🙏🙏🙏 Thank you so much you're a real gem 💎❤️
I have saved this video for quite a while and never make it. I made it today and it is superb!!! I used to make it using miso as kid was young. Now I think we all will love this version!!
I am going to try this! I love watching your videos because I can learn useful things about the ingredients, like I just did about the reasons for different types of tofu.
I just ordered the ingredients online! i love to start cooking authentic chinese dishes. thank you for indruduce me into this and give me the courage to try.
I made mapo tofu a few days ago with another recipe and it didn’t turn out quite as I wanted. I’m soo glad you uploaded your recipe so I can give it a try! You have a lot of tips not found in other recipes so I’m guessing it’s going to be loads better!! Thank you!
Wow - it may sound simple, but I never thought about the firmness of tofu being due to how much water you press out of it. Obvious now, but I am learning so much from you - thanks!!
I remember eating this everyday during my day in Sheng Zheng. First week I kept having a really bad stomach but later I feel more better and adapt to it and less prone to stomachache
Mapo Tofu is one of my top ten favorites. I have already tried some internet recipes. I will definitely try this too, as it is one or the other nuance different. But first of all: I think it's great!
Great recipe! This is how I make it as well. I prefer to add as much meat as you or more. A lot of other recipes ask for so little meat but I think it's much better with more ground meat. Also I tend to cook the ground meat for a while to the point where some get crispy, so it provides a contrasting texture to the tofu.
I may have cracked the code as it were! My Mapo secrets? I use a combination of Wang Foods Mabo Tofu extra hot. Yes, no typo there. That's Korean for you. Coupled with Lee Kum Kee Doubanjian - stock? I use Chinese dried mushroom stock with Indonesian dried anchovy. Tofu? I go for silken Korean. Meat? Go for a fatty pork mince. All the other ingredients like dried chillies, Szechuan peppercorns fresh garlic and ginger are par for the course - finish with MSG. Boom..
Hi Mandy I just made this delicious recipe, but only Tofu no meat and it was so delicious with my hot steamed rice 😘 Yummy oh and I cooked my sauce first until it started to smell good and got a bit thicker, then added only water, I didn't have any veggie Broth lol thank you ❤️
So many of my meat loving friends have been won over by this dish. It kinda ruins tofu for all other applications. Well except for tofu and fish filet with scallion and green onion oh man is that good.
Ooowh 🥺 I was hoping this was a veggie recipe 😓 I’m really enjoying your channel. I’ve just came across it and now I can get and have recipes I could try cooking for friends who eat meat 🥰
Mapo tofu is the dish that showed me that I don’t hate tofu. (Tofu just sucks as a meat substitute in dishes designed for meat to be the main flavor; in dishes designed for tofu, it’s awesome!). It is my favorite Sichuan dish, and one of my favorite dishes, period! I leave the doubanjiang whole because I actually enjoy the occasional zing of a whole broad bean. :P The other thing I do sometimes (or get at the local Sichuan restaurant) is mapo eggplant: exactly the same dish but with chunks of eggplant instead of tofu. It’s **magical.**
I love this dish , i made diffrent Versions from it i saw on the Web. My Favorite yet was Vegan Mapo Tofu. They used Chickpeas and Shitake Mushrooms as meat replacement and used the Mushroomwater as Stock. This was freaking amazing. Almost same way you did without meat. I will do Mapo Tofu on Weekend.
I’m making tonight for dinner. Was surprised I had all the ingredients in the fridge & spice drawer. Bought them all during my Asian cooking frenzy during covid lockdown.
I make a "sissy" non-spicey version because my wife isn't into spice. Otherwise I would have done it this way. I use soybean paste, 5 spice powder, light and dark soy, and paprika. I usually use medium tofu and skip the blanching process to save time, they don't typically break. And I use my own 80/20 ground pork.
Off topic but I really like when you say the ingredients names in Chinese and I can identify the tones since I'm learning chinese. Makes me a little bit proud of myself. Lol. 謝謝。
I was thinking the same thing...
我也觉得
lol
Agreed!
Same! Ta bang wo xuexi hanyu!
A tip for anyone making this as I have made hundreds of Mapo Tofu: if you want the dish to have a strong red color, fry the bean paste for a bit longer and on a relatively low heat until the oil turns fully red.
Exactly what I was thinking! And you can also add a little chili oil. I just love mapo tofu :)
That's good to know. I'm always disappointed when I make a sichuan dish and it never turns out as red as in the pictures in the recipe. Last time with my ants climbing up a tree. I'll try this next time!
@@jirivit1672 She recommends paprika. Which is new to me. Should help with the color.
What would you recommend instead of tofu for a non soy version?
@@Finn959 Puffball mushroom?
This is the absolutely best Asian source of recipes on the net. Insanely easy to understand. Undoubtedly authentic. Bravo!! Thank you. Xie-xie!!
This is one of my favorite dishes. I've cooked 5 or 6 different recipes and cooked this one tonight. It is hands down the BEST recipe I have come across. Thank you!
I've been DYING to make this and as always, you take out enough of the mystery to give me confidence to try. I'm SO making this now. Thank you!!!!!
Also, so, what's on the agenda when you hopefully very soon hit 1 million subs?
Good luck. Enjoy your meal!
Aw, brilliant! Where will you post it?
You’ll be glad when you do! Her recipe looks great; you won’t go wrong. By the way, I make mine using water instead of broth and it tastes great every time with lots of flavor.
Finally! A mapo recipe I can trust to be amazing. Thank you! It’s my favorite dish, but I’ve only ordered it from restaurants and the results were always different. I can just imagine how awesome this will taste. Off to my local Asian market I go!
❤ cook well ❤ eat well ❤live well ❤
OMG! Made this tonight. I did not have the dried red chilies or fermented Black beans so I omitted them. I also cut back on the Szechuan peppers as you recommended. The paprika is an excellent addition. It pairs perfectly with the Szechuan peppers. It’s as if they are dancing together in the dish. I cannot thank you enough for this delicious recipe!
My mouth is watering. I have to make this soon!!!! I LOVE your wok Mandy! I got it about a month ago and have used it almost every day since. It was perfect out of the box and keeps getting better the more I use it! Thank you for making Chinese cooking so easy to understand and prepare.
I’ve never been a huge fan of soft or silken tofu except for some desserts, but your version here has convinced me it’s delicious when treated properly. I think blanching the tofu in salted water somehow improved both the taste and texture for me, so thank you, you’ve changed my mind about a dish I didn’t really enjoy until now. I had to reduce the quantity of dried chilies and Sichuan peppercorns a bit, but I’ve been cooking your dishes for years and know you love a spicy dish. This was really delicious, and everyone in my family enjoyed it.
My favorite part of your vids is when eat your amazing looking dishes. No over the top acting, just eating naturally. That's how I know it's really good. I could watch you eat all day.
My favorite part of this video is that it has been uploaded the day before I do groceries!!😁 This is one of the only dishes that my oldest child will eat tofu in. I have been waiting for someone to show us the way for authentic mapo tofu and here it is. Thank you thank you!
There is no one "authentic way", but Mandy's technique in this video is spot-on for a perfect dish. There are many ways to make it, but it's refreshing to have it demystified by this video!
So excited to try this! Your Mapo tofu recipe from several years ago was one of my favs, can’t wait to try this one too.
I just made this. Wow, it is delicious! I know I will make this time and again. I used mushrooms that I pulsed in the food processor to substitute for the ground meat. As someone who goes up to a medium spicy level when I go to restaurants who offer the "star system", let me say, though that I made the chili and Szechuan pepper powder and tasted it and knew there was no way I was going to load my dish with this much spice. It would have been WAY TOO SPICY for me. I started out with a mere 1/8 tsp of the powder and it is fiery, but tolerable. I don't know if my dried chiles were particularly hot (they were quite a bit smaller than hers), or if I just can't take the heat, but my advice is to taste the powder before you put it in the dish and to start with a tiny amount and go up from there. Thank you, Mandy. I have been watching your videos for a while now, but this is the first opportunity I had to make one of your dishes, and now I really want to try more!!!
Mapo tofu is my favourite recipe and I always choose it if the Chinese restaurant has it on its menu. It's a rare find in the UK unless you seek out more authentic restaurants, perhaps even catering for Chinese students.
I notice your recipe is not nearly as greasy as some dishes I've had.
Mandy, I've been following you from the beginning. You've done so well on your channel. I'm proud of you and your journey.
Love when you speak Chinese. Love your recipes.
Kotomine: Marvelous
I did vegan version with plant protein instead of beef. IT WAS AWESOME :D thank you for sharing this recipe!
Your previous mapo tofu recipe was already so good! Can't wait to try this one. Timing is perfect as I haven't made it in quite a while. Much love
I love this woman.
Keep it up Mandy. We’re following you till you finally reach 1 million (subscribers). I’ve been with you since you started, your kitchens changed quite a few times while I’m still here and learning so much from you. 👍👍👍👏👏👏
This is my favorite dish to eat when I was working in the kitchen. whenever my shift is on breakfast hours, mapo tofu is always in my list to cook for buffet. I dunno, I just love the hit of its spiceness and numbness in the morning.
I must say, i think you are precious and a gift to this world ... thank you for all your effort to share goodness and beauty and loving kindness ... benefit to all!
I'm learning to cook Chinese food for my Chinese boyfriend... your recipes are a lifesaver!
❤ cook well ❤ eat well ❤live well ❤
Details and extra effort appreciated!
Can't wait to try this out.
Have been making mapo tofu for about a year now regularly and am pleased that the recipe I use is not so different to yours Mandy. I just use veggie mince and a tomato based vegetable stock to keep the whole thing vegetarian. Glad to learn you can add fermented black beans which I haven't done before. Will be making this again at the weekend. Yum! Your best video so far I think - thank you so much.
❤ cook well ❤ eat well ❤live well ❤
Made this and it came out excellent, another great recipe from Souped Up Recipes
LOVE this recipe and can't wait to try it! Thank you for your informative and charming style of presenting Chinese recipes. I could watch your videos all day!
Love the Mise en place. Have you ever thought about doing a cooking video where you do the Mise en place first? Then go on with how to to cook. I think it could be very instrumental in helping amateur cooks make your recipes
I love that, too! Don't most of her videos start with mise en place? I think that's the way most Chinese recipes come together. Lots of prep and then quickly cooking everything.
Most of the cooking point "Watch out for this", I have experienced myself the hard way. You have a great channel and I have learned so, so, much from you. THX!
Note: Try using Kashmir chili powder (easy to get and very common at Indian spice sections) as it is very mild and imparts a wonderful red color to the dish. I like it better than paprika. Just saying.
Still making this after 2 years. Best version out there. Only difference is I add 1 tsp of oyster sauce to the pan with the black beans. Hubby prefers it this way. Your recipe is so delicious. Thank you!
I made home made tofu last night. Even though it turned out a bit firm, I used your recipe to make mapo. It’s my favorite dish. Just waiting for the rice to cook in the rice cooker. Happy Thursday
If she posts, I know it is going to be so good that I'll have to try it out :)
Must try this!!! I love your clear and thorough explanations and interesting background information!
This was fantastic!!!!! I have finally found a recipe that lives up to my memories from childhood. Every flavor was perfect. The only differences I made in preparation was using green Sichuan peppercorn instead of red, and I hand ground in a pilon (since I don't have a spice grinder) Also, substituted 1lb ground pork and used chicken stock (in lieu of the 200 gms beef and beef stock) to stretch the recipe a little more. I will make this again and again. ☺Thank you!!
Don't be afraid to practice because if you only watch the videos on how to use the carbon steel wok this is why food sticking to the bottom occurs. While practicing I find it is good to have a backup meal plan if cooking with the wok doesn't pan out and continue to acquaint yourself with the wok.
Cooking is kinda like working on people relationships.
One of my two favorite Sichuan dishes, Mandy, along with dan dan mian. I ate these foods everywhere I went in Sichuan - - Chongqing, Chengdu, Mianyang, Nanchong. I make mine very much as you make yours. It is a food of the Gods. Well done, and thanks.
Americanized Mapo Tofu has nothing on the traditional recipe. The flavor is honestly out of this world! Fell in love with it the first time I made it!
Looks good! I use a bit of black vinegar and sesame oil in my recipe. Also woodear mushrooms are a great addition.
Honestly looks like paneer ki sabji... Mouthwatering. I'll try this, thanks for sharing
What a coincidence. I just made mapo doufu myself. First time with silken tofu. It was soooo worth it to look for it
❤ cook well ❤ eat well ❤live well ❤
Mandy, I always love your recipes and this is no exception! I would like to make a suggestion though: it looks like you mix imperial and metric units and it would be sooo convenient if you included both in the description. Of course I convert it myself but it would make your recipes even easier to follow 🙏🙏🙏
Thank you so much you're a real gem 💎❤️
I have saved this video for quite a while and never make it. I made it today and it is superb!!! I used to make it using miso as kid was young. Now I think we all will love this version!!
I am going to try this! I love watching your videos because I can learn useful things about the ingredients, like I just did about the reasons for different types of tofu.
This has been my addiction for years since I found Mapo Tofu.
I think I finally have the confidence to give this recipe a try. Thank you!
I just ordered the ingredients online! i love to start cooking authentic chinese dishes. thank you for indruduce me into this and give me the courage to try.
maybe my favorite chinese dish of all time
I love your recipe. I come back to your video every time I'm craving it.
Looks amazing, congrats on the 1M followers too!
Thanks Mandy for another Awesome Delicious Rice Friendly Recipe. Stay Healthy and Happy. BTW, I Love your Wok!
THANK YOU THANK YOU THANK YOU FOR THIS GLORIOUS RECIPE😭😭😭🙏🏾🙏🏾🙏🏾
Omg one of my favorite dishes made by my favorite channels!
My all time favourite dish from my years in Hong Kong. Brings back good memories.
One of the queens of UA-cam, UA-cam royalty if you will
I don't have a little grinder but I do have a molcajete that is a stone mortar and pestle.
hi Ginger , suppor and ahve a look at me
This appeared on my recommendations, your channel is really nice, thanks algorithm
I made mapo tofu a few days ago with another recipe and it didn’t turn out quite as I wanted. I’m soo glad you uploaded your recipe so I can give it a try! You have a lot of tips not found in other recipes so I’m guessing it’s going to be loads better!! Thank you!
Thank you, Mandy! This looks delicious and you make it feel like an approachable recipe. I have Souped Up Recipes wok and I love it.
❤ cook well ❤ eat well ❤live well ❤
That looks so so good! And your explanations are so clear and concise, so glad I found your channel!
This is my favorite dish in winter!
Wow - it may sound simple, but I never thought about the firmness of tofu being due to how much water you press out of it. Obvious now, but I am learning so much from you - thanks!!
I remember eating this everyday during my day in Sheng Zheng. First week I kept having a really bad stomach but later I feel more better and adapt to it and less prone to stomachache
It's5 AM here and that looks like it would be perfect for breakfast on a chilly morning 🤤💞
Yorokobe Shounen!
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information.
This looks so authentic
Mapo Tofu is one of my top ten favorites. I have already tried some internet recipes. I will definitely try this too, as it is one or the other nuance different. But first of all: I think it's great!
❤ cook well ❤ eat well ❤live well ❤
Yummy Mapo Tofu! Anything made at home will be better than takeout (hopefully) when following good recipes!
OMG! Thanks Mandy! This is my favorite Szechuan dish, and you make it look easier than when I attempted it.
Another favorite, but I can't cook it perfectly. Now I can make it with confidence with your very clear demo. Thank you Mandy😊
Great recipe! This is how I make it as well. I prefer to add as much meat as you or more. A lot of other recipes ask for so little meat but I think it's much better with more ground meat.
Also I tend to cook the ground meat for a while to the point where some get crispy, so it provides a contrasting texture to the tofu.
YESSSS my favorite dish, probably in all cuisine!
You are amazing and so inspiring, thank you!
I am looking forward to making this. Looks fabulous.
Looks great, thanks for sharing. We'll make it this weekend.
If you don’t eat meat will it be very different if you don’t add it, or is there a good substitute? Looks delicious!
I just made this. Thank you!
I can't tell you how many times I made this recipe but today is the best day because it's raining and chili.......LOL BEst recipe ever!
I may have cracked the code as it were! My Mapo secrets? I use a combination of Wang Foods Mabo Tofu extra hot. Yes, no typo there. That's Korean for you. Coupled with Lee Kum Kee Doubanjian - stock? I use Chinese dried mushroom stock with Indonesian dried anchovy. Tofu? I go for silken Korean. Meat? Go for a fatty pork mince. All the other ingredients like dried chillies, Szechuan peppercorns fresh garlic and ginger are par for the course - finish with MSG. Boom..
Hi Mandy I just made this delicious recipe, but only Tofu no meat and it was so delicious with my hot steamed rice 😘
Yummy oh and I cooked my sauce first until it started to smell good and got a bit thicker, then added only water,
I didn't have any veggie
Broth lol thank you ❤️
I was going to ask about your wok! So handy!
Hi Mandy! 👋 What knives do you use in most of your videos. They have a dimpled look. I love your videos! Thank you!
Wow super yummy.. Thank you for sharing
I've been waiting years for this!
Never been a fan of Tofu, but that does look good yummy 🤤
The tofu just absorbs the flavor of the sauce. It is really good.
You should try it. This dish is basically what sold me on tofu.
So many of my meat loving friends have been won over by this dish. It kinda ruins tofu for all other applications. Well except for tofu and fish filet with scallion and green onion oh man is that good.
Love watching your videos!!
Mmmm incredible my friend!!! The flavour of mapo tofu it’s unique!!! Love the recipe and like a lot!! 🦇
Ooowh 🥺 I was hoping this was a veggie recipe 😓 I’m really enjoying your channel. I’ve just came across it and now I can get and have recipes I could try cooking for friends who eat meat 🥰
But I suppose I could try it with a meat substitute for myself 😃
Mapo tofu is the dish that showed me that I don’t hate tofu. (Tofu just sucks as a meat substitute in dishes designed for meat to be the main flavor; in dishes designed for tofu, it’s awesome!). It is my favorite Sichuan dish, and one of my favorite dishes, period!
I leave the doubanjiang whole because I actually enjoy the occasional zing of a whole broad bean. :P
The other thing I do sometimes (or get at the local Sichuan restaurant) is mapo eggplant: exactly the same dish but with chunks of eggplant instead of tofu. It’s **magical.**
Love mapo most just have annoying hear, but cooked right the numbing brings the dish to life
MY favorite and go to dish. I add reconstituted blackbeans into my Mapo tofu as well.
Thank you for sharing your recipe!
Wonderful dish. I encourage everyone to try it!
I love this dish , i made diffrent Versions from it i saw on the Web. My Favorite yet was Vegan Mapo Tofu. They used Chickpeas and Shitake Mushrooms as meat replacement and used the Mushroomwater as Stock. This was freaking amazing. Almost same way you did without meat.
I will do Mapo Tofu on Weekend.
Very nice video as I'm going to give it a try. Thanks.
I’m making tonight for dinner. Was surprised I had all the ingredients in the fridge & spice drawer. Bought them all during my Asian cooking frenzy during covid lockdown.
I make a "sissy" non-spicey version because my wife isn't into spice. Otherwise I would have done it this way.
I use soybean paste, 5 spice powder, light and dark soy, and paprika. I usually use medium tofu and skip the blanching process to save time, they don't typically break. And I use my own 80/20 ground pork.
instead of sugar can you use honey, or would that ruin the dish?
love this dish. I sometimes use pork but tend to use beef after reading chef Yu Bo insists it has to be made with beef
Looks so yummy 😋 Thank you for sharing.
This looks way less oily than the mapo I'm used to ordering and eating. Will try making this soon, thanks!