Japanese Mapo Tofu Recipe (マーボー豆腐 - Mabo Dofu)
Вставка
- Опубліковано 11 лип 2024
- Mabo Dofu (マーボー豆腐) is the Japanese version of the classic Sichuan dish. In this Japanese Mapo Tofu Recipe, I’m going to show you how to make the sauce from scratch without a boxed mix, and it comes together in under 15 minutes! With its mild flavor profile and adjustable heat level, this Japanese-style Mapo Tofu is a great weeknight meal that the whole family can enjoy!
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com/
Your membership supports my channel, and you get exclusive recipes weekly.
JAPANESE MAPO TOFU POST & RECIPE ▶ norecipes.com/japanese-mapo-t...
INDEX:
0:00 Intro
1:34 Ingredients
2:29 Prep Ingredients
3:58 Make Mapo Tofu Sauce
4:42 How to Cook Japanese Mapo Tofu
6:50 Plating
INGREDIENTS:
Mabo Dofu Sauce
2/3 cup chicken stock
1 tablespoon mirin
1 tablespoon oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon potato starch
For Stir-Fry
1 tablespoon vegetable oil
60 grams onion (1/2 small onion, finely minced)
9 grams grated garlic (1 very large clove, grated)
9 grams grated ginger (equal amount to garlic, grated)
1 tablespoon miso
150 grams ground pork
396 grams silken tofu (1 block cut into 1/2-inch cubes)
To Serve
Chili oil (to taste)
Scallions (for garnish)
SUBSCRIBE TO MY CHANNEL ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: / norecipes
Pinterest: / norecipes
Facebook: / norecipessite
Twitter: / norecipes
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/ma...
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumot...
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections...
✚ GEAR ✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
www.amazon.com/shop/norecipes
✚ MUSIC ✚
soundstripe.com?fpr=norecipes
www.epidemicsound.com/referra... - Навчання та стиль
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](http://i.ytimg.com/vi/1adosX3moP8/mqdefault.jpg)
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](/img/tr.png)
If you're looking for the spicier Sichuan version I have a recipe here: ua-cam.com/video/Jn1_KPRXrdc/v-deo.html as well as a vegan version of that here: ua-cam.com/video/wcsHHSenVOI/v-deo.html
Thank you for sharing this recipe Marc!
You're welcome Angie!
Thank you for this recipe Marc! We'll definitely try this 👍🏼
You're welcome Orlyn, I hope you enjoy it!
I love your enthusiasm!
Thanks!
That beat that dropped after the episode was lit. Love your genki cooking vids 🔥
😄 Thanks Amanda
Cooked it today, THX for your recipie. I doubled meat and sauce :) I like it.
I'm glad to hear you enjoyed it!
Hi Marc!!! I hope you had a great weekend! Thanks so much for this recipe and video. Beautifully explained and shown!
I did have a good weekend, thank you Sunju! I hope you're having a great week!
@@NoRecipes I am thank you! Busy but good 🤗
I'm also a fan of the Sichuan mapo dofu, and I want to try that as well, but this? I just finished eating this for dinner and just wow! I did make a few mistakes, but this recipe is so forgiving, it turned out fine anyway! My apartment is super small and it is filled with that delicious smell still, I can see how it's nostalgic for you. I actually can't wait to make this again and perfect it! I actually ate so much I need a nap, it's a very cozy dish.
I'm so happy to hear you enjoyed this! If you need any help figuring out your mistakes, I'm happy to help. Happy New Year!
@@NoRecipes it was something very small, I think it was not enough oyster sauce and a little too much starch. The taste wasn’t super far off, but it wasn’t quite right. It didn’t stop me from eating two bowls though! I am really loving this channel, it’s demystifying Japanese cooking and I love your enthusiastic delivery!
@@DarksideBallerina Thanks!
Hello, your recepie is very well prepared and looks very delicious and yummy.
Thank you Ahmet!
Looks so yummy :) Thanks so recipe
Thanks!
One of my favorites.
Mine too!
So excited to try this! I love spicy Mapo Tofu but now that I have a toddler, I wanted to find an easy, non-spicy version that we could all eat together. This looks perfect, and I already have all of the pantry items! Looking forward to watching more of your content!
Hi Elizabeth, welcome to the channel! I hope your family enjoys this!
Your excitement adds more fun in your videos😝
Thanks Laraib! 😁
Thank you for sharing this recipe. Finally a non-spicy Mapo Tofu.
You're welcome Carol!
reminded of shokugeki no soma 😅
Great recipe✨✨
Thanks Bhaskar! I think the one featured in Food Wars is the spicier variety: ua-cam.com/video/Jn1_KPRXrdc/v-deo.html 😉
❤💓❣👍👍💗💞
😄
I didn't know the browning of the ginger was key. Nice! I've never tried adding potato starch with the soy sauce.
Browning most things will add complexity to the flavor of a dish due to the Maillard reaction. This isn't always desirable, but in dishes like this where you're really trying to cram in as much flavor as possible, it's important.
Hi Marc! Going back to the sake / food series- I was thinking of making fondue, but substituting sake for the white wine. Do you think that would work?
Hi Donej, I think that's a great idea! You'll definitely get a lot more umami out of it by using sake, and you could also add some higher-grade sake at the end to add a nice fragrance (I love the combination of a fruity daiginjo with gorgonzola). The only thing you won't get with sake is acidity, but for most fondue's I don't think you need much acidity.
@@NoRecipes Ah! Thank you so much! I'll try it
This is great. Can I just ask what you think about cooking the miso paste? The general advice seems to be miso should be melted in without being cooked in order to retain the taste. Any opinions?
Thanks! There are several reasons for not cooking miso paste but losing taste is not one of them. The reasons are: 1) unpasteurized miso contains live probiotics, but cooking it you kill them. 2) In miso soup, if you let the soup boil once you've added the miso the miso will tend to separate after it's served (you've probably seen miso soup where there's clear liquid on top and cloudy soup at the bottom). Browning the miso like in this recipe creates Maillard browning which deepens the flavor in the same way that caramelizing onions makes them taste a lot better than raw onions. This is a technique that's often used when you want to make dish more complex (such as when making miso ramen).
We love La Yu; it's not too potent and also adds a sesame richness. It's very handy if you cook for people who don't think they like chili heat -can even work as a gateway condiment! 😜
"gateway condiment"😆 Hope you had a good weekend Kathy!
@@NoRecipes Second Covid shot got me pretty sick. At least I still have my sense of humor.😊
@@kathcares Yikes! Hope you feel better soon!
Tomorrow for dinner I'm making mabu dofu tantan ramen. I like mine spicy and numbing like Szechuan style
Nice, I love tantanmen with Mabo Dofu on top. I have a recipe for the spicier version here: ua-cam.com/video/Jn1_KPRXrdc/v-deo.html if you haven't seen it already.
@@NoRecipes right on I'll check out yours
Can the potato starch be substituted with something else like corn starch or flour?
You could substitute for cornstarch, but but be aware that it won't give the same texture (cornstarch tends to get more gummy). If you can find it I highly recommend ditching cornstarch and using potato starch instead. The place cornstarch beats potato starch is in the fact that it has a slightly lower gelling temperature, but there are other starches that have even lower gelling points than cornstarch. As for flour, it will not work, as it is not pure starch.
Can the ground pork be substituted for omitted ?
It cannot be omitted because that's where the sauce gets most of it's umami, but you can sub. Other ground meats will work fine, otherwise see this: ua-cam.com/video/wcsHHSenVOI/v-deo.html
Does the type of miso used matter? I only have the type for making miso soup, yours looks much darker. Thanks!
Hi Joelle, I used a standard yellow miso (sometimes mislabeled white miso in the US). As long as the miso you're using doesn't contain additives like fish in the ingredients it should work. By the way, all types of miso are used for miso soup in Japan (it's a regional and personal preference difference). You can learn more about different types of miso in my miso soup video: ua-cam.com/video/2Nm48b9oBPY/v-deo.html
@@NoRecipes Oh, that’s great! Thanks for letting me know! :)
Instead la yu, I drizzled it with homemade chili oil....weirdly I prefer japanese mapo tofu more than the original version.
Great idea, I hope you enjoyed it!
Eigo ga umai ne.
😆 Thanks
Hello! How many people does this recipe serve? 🙂
Hi Karina, you can always get more details like serving size and nutrition info on the recipe page on my site (link is in the description). This should feed 2-3 people.
@@NoRecipes Hi Marc! Just got myself a Japanese miso paste. Cooking your recipe this weekend! Japanese mapo tofu happens to be my husband's favorite among other Japanese dishes. It's our anniversary so I'm cooking this for him! 😄
@@karinaperez4220 😄 I guess you were able to find a Japanese grocery store near you? Good luck with these dishes and I hope you enjoy them! Happy anniversary!
I don't get it
Why do you still work on this channel so hard when it's getting not enought views, considering the fact that you were in this platform for 11 years?
😆Good question. I ask myself that sometimes as well, I guess I just enjoy doing it.
As a webdeveloper: You do not need to watch the video, because the recipe and ingreds are in the footer. But while cooking I like it. And I like the hints in the video. Go on, I will share - after cooking :).