Easy & Spicy Chinese Mapo Tofu ! 麻婆豆腐 ( Hot warning )

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  • Published on Jan 20, 2016
  • How to make Mapo Tofu or Mapo Doufu. Very Popular Chinese dish from the Sichuan region. Tofu in a spicy hot chili and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with doubanjiang (broad bean paste) and douchi (fermented black beans) and minced meat, usually pork.
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    *** RECIPE STARTS ***
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    1. Prep work
    ----------------
    Finely chop 1 big / 2 small garlic clove.
    Finely chop 1 thumb of ginger
    Finely chop white part on spring onions.
    Bias chop the green parts.
    Dilute 1 tbsp cornstarch in 3 tbsp water.
    Roast 1 tbsp sichuan peppercorns. then grind or bash.
    Cut tofu into 2cm 1 inch cubes.
    Boil in salted water 2 minutes.
    Drain and set aside.
    2. Cook
    --------
    Hot wok.
    Add 2 tbsp oil.
    100g ground pork
    fry until almost cooked.
    Drop 1 heaped tbsp DOU BAN JIANG, then stir.
    Drop 2 tsp douchi. stir.
    Drop ginger.stir.
    Drop garlic.stir.
    Drop spring onions, white part.
    Stir and Fry until fragrant.
    not too much though :)
    Deglaze with
    Add 2/3 cup of water
    Boil , then Add slurry, stir.
    Add tofu.
    gently gently push back and forth.
    Good drizzle chili oil.
    Small drizzle sesame oil.
    3. Finish
    ---------
    Transfer to serving dish.
    Sprinkle ground sichuan.
    Sprinkle with green spring onions.
    Bowl of rice on the side.
    Enjoy the heat.
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    *** END ***
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Comments • 472

  • Rajendra P Badu Badu
    Rajendra P Badu Badu 16 days ago

    veg mapo tofu me only tofu daltea hai vegetable Nahi padhata hai Kay please giv answer

  • DiegoX'y Sandoval
    DiegoX'y Sandoval 20 days ago

    im guessing this taste like chilli with beans... but fermented.

  • YK
    YK Month ago

    Looks really good, im salivating literally!

  • Bryan Jensen
    Bryan Jensen Month ago

    If you like the flavor and buzzing sensation of the Szechuan peppercorns and want that to be enhanced, toast the whole peppercorns in a dry wok prior to starting the recipe, grind them, and add that ground spice to the oil after the toubanjyan has yielded up its red oil and before adding the liquid to slurry.

  • Adrián Amor
    Adrián Amor Month ago

    I wish this guy could pronunce 麻婆豆腐 correctly

  • LazyStray
    LazyStray Month ago

    After watching Don from Mei-leaf pair this with his fire phoenix Pu-erh, i remembered i had some silken tofu in my fridge. Going to leave out the mince and douchi since i simply don't have any and use gouchugang since that's what i have to hand and drink it with some nice roasted oolong i think. Figured i'd order your book and shop for the updated version next time

  • AlchemistDreams
    AlchemistDreams Month ago

    “Westernized version of a Chinese dish that Chinese people have never even heard of” 😂👍👍👍

  • Niki E
    Niki E 2 months ago

    Man you’re so interesting to watch

  • Laurent Méteau
    Laurent Méteau 2 months ago

    Dude, you just forgot the most important ingredient: Sichuan Pepper !!
    Otherwise it looks good.

  • Tongyao Pu
    Tongyao Pu 2 months ago

    hhh Nice speaking of Chinese

  • Hej Fiona
    Hej Fiona 2 months ago

    love your video. because what you said in the video is almost correct instead of misleading people who don't know the Chinese cuisine. chouette!

  • Ferdinand Andre
    Ferdinand Andre 3 months ago

    Easy to make. Hard to find ingredients.

  • Tim Hyatt
    Tim Hyatt 3 months ago

    sichuan spicy overdose!! I'm getting heartburn just looking at it!! (can't do spicy anymore :( )

  • Patricia Njeru
    Patricia Njeru 3 months ago

    FOOD WARS!!!!!!

  • Meem AlQ
    Meem AlQ 3 months ago

    You are crazy. I love you

  • Daoyu Li
    Daoyu Li 4 months ago

    Hey alex, the process of adding starch water should be three times not one single time. After cook the favor into tofu, leave the pan away from the heat and add starch water. Repeat for three times and each time make the water thicker. The reason is that tofu contains lot of water and can easily break the thickness of the dish.

  • Kweli Walker
    Kweli Walker 4 months ago

    I made this and can't seem to pull myself out of food bliss. Thank you again!!

  • rever mak
    rever mak 4 months ago

    very authentic man, well done

  • ALEXANDER YANG
    ALEXANDER YANG 4 months ago

    For a native Sichuan people like me, have to say this Mapo tofu is freaking OG! Great job Alex!

  • SpiceMix
    SpiceMix 4 months ago

    U need rice tho

  • 梁小豪
    梁小豪 4 months ago

    hahahaha well done,but the seventh feature 酥 is a joke in a Japanese Cartoon:中华一番。hope you enjoy the cartoon and 麻婆豆腐!

  • JM Dostie
    JM Dostie 5 months ago

    YOROKOBE SHOUNEN

  • shannon Zhang
    shannon Zhang 5 months ago

    i love your bright personality and funny instructions, well done

  • Archie Wei
    Archie Wei 5 months ago

    Meat needs to be crisp; starch go in at the end when it’s ready to come out; peppers need to be roasted first.

  • GYW
    GYW 5 months ago

    Hahaha good job dude! I, as an authentic but lazy Chinese, always make Mapo Tofu with the premixed pastes. They are sold in some bags or jars, pretty inexpensive, and tastes freaking good. 😆

  • Khinwee Pang
    Khinwee Pang 5 months ago +1

    Your sauce at 2:20 is actually also Dou Ban Jiang (split bean sauce). It's just a different brand, it's written right there "Toban Djan". The biggest brand in Chinese sauces, actually. I only use this brand when making my mapo tofu because i find its umami profile is the best amongst the brands I've tried.
    When you say soybean paste, I surmise you mean Dou Jiang (bean sauce). That's just fermented beans without any dried chillis and other spices added during the fermentation process. It's similar to miso that simply hasn't been mushed up.
    It doesn't have the sweet fermented chilli flavour as Dou Ban Jiang (so fresh / dried chilli plus Dou Jiang does not Dou Ban Jiang make), but it's better than nothing.

  • Feel the Stirn
    Feel the Stirn 5 months ago

    why didn't you just use firm Tofu instead of silken tofu? Saves you from the boiling process.

  • Regendarydude 007
    Regendarydude 007 5 months ago

    Kirei Kotomine happily watches this one

  • lodevijk
    lodevijk 5 months ago

    Whats the stove you're using?

  • Phuck Hugh
    Phuck Hugh 5 months ago

    I'd skip the flavorless tofu and just add more ground pork. Like a really amazing mouth numbingly hot 5 alarm Asian chilli

  • lifang Wang
    lifang Wang 5 months ago

    Haha..Great

  • Ted
    Ted 5 months ago

    gochujang gochujang gochujang this boi up to something...

  • Alice Wong
    Alice Wong 5 months ago

    Love your Chinese with french accent 😂 I have to say, your mapotofu is very authentic 👍🏻

  • J.P Hong
    J.P Hong 6 months ago

    looooooved your video! watched from start to end with smile and laughter!! THANK YOU FOR A TASTY AND EASY RECIPE!

  • blackifr
    blackifr 6 months ago

    Shokugeki no souma meal

  • MuenchhausenSyn
    MuenchhausenSyn 7 months ago +1

    Instead of Uchi you may want to try korean 'Deonjang' (된장). They use it if they want to have korean 'Mapa Tofu' at home

  • Ruocaled Nee
    Ruocaled Nee 7 months ago

    You made it better than most Chinese! ( mike chan in up next video sorry lol

  • sirCULTURE
    sirCULTURE 7 months ago

    Everybody's a clown.

  • johnnylau2010
    johnnylau2010 7 months ago +1

    can you read Chinese? it is amazing that as a french guy who can cook Chinese food.

  • Mama Meili
    Mama Meili 7 months ago

    buy the chinese spice and stuff from ethnic store they're cheap as fuck and common

  • Daniel Feuster
    Daniel Feuster 8 months ago

    any ideas to make this vegan? what would you substitute the ground pork for? like tvp done up a certain way?

  • David Peters
    David Peters 8 months ago

    Thanks for sharing this recipe, Alex! It was fun trying new ingredients and flavors.

  • redhousepress
    redhousepress 8 months ago

    You nailed this Alex. Total comfort food!

  • Fredrik Lemmetty
    Fredrik Lemmetty 8 months ago

    I see you didn't remove the seed of the Szechuan pepper corns. I would advise removing them as they have the texture of sand.

  • bobbyspity
    bobbyspity 8 months ago

    You wearing makeup ??

  • Anas Charafi
    Anas Charafi 8 months ago

    make the shokugeki no souma version

  • 夏成超
    夏成超 8 months ago

    You fucking bloody genius 😂

  • Jesus ™
    Jesus ™ 9 months ago

    You can freeze tofu and it will make the texture much meatier

  • Will White
    Will White 9 months ago

    Made this and the result was a 10/10 taste-wise but not as hot as I've tried in China, possibly due to me using only the solid bean paste from the doubanjiang and not the oil? Tips to spice it up appreciated 🔥

  • Heavenly Athena
    Heavenly Athena 9 months ago

    Mm love this so much 😍❤️

  • Peanut Pibbles
    Peanut Pibbles 9 months ago

    This video is gold, I laughed so hard.

  • BruG DeeTEE
    BruG DeeTEE 9 months ago

    it seem shokugeki no souma miss the other five chinese words xD

  • Alicia Seecharan
    Alicia Seecharan 9 months ago

    I thought this was a vegan recipe. I've only eaten MaPo Tofu Vegan. Pffft.

  • boopy ···
    boopy ··· 9 months ago

    Angel beats. Shokugeki no souma.

  • ichigeri
    ichigeri 9 months ago

    Nice job on the mapo. I'm not Chinese, but this is my most favorite dish on the planet that I cook regularly and have done a lot of research on and you did it very accurately. I use stock instead of just water but everything else was spot-on. Try making some sichuan pepper oil and using that to fry the DOU BAN JIANG, etc in to get even more of that flavor going.

  • Mill Burray
    Mill Burray 9 months ago

    In Korea, we have a Koreanized version of mapotofu, which is called mapadubu.

  • Acerbus Vultus
    Acerbus Vultus 10 months ago

    *Y O R O K O B E I N T E N S I F I E S*

  • Seth Lankford
    Seth Lankford 10 months ago

    *E G G S R O L L S*

  • toothgnash
    toothgnash 10 months ago

    You're example of the more common chinese soy-bean paste was actually another brand of douban jian. (With an alternate transliteration: Toban Djan). I usually like the ones that come in the packed (the 'pixian' ones ??) - but the Lee Kum Kee is also with broad beans.

  • Sutorimu
    Sutorimu 10 months ago

    So, Kotomine?

  • Ted
    Ted 10 months ago

    Looks so good.

  • Yeonhong I Will Never Get

    1/20 of the bowl is just chili i bet

  • Choco Chip
    Choco Chip 11 months ago

    i only want to learn this cause of shokugeki lol

  • MrPornoFrosch
    MrPornoFrosch 11 months ago

    do you have a teriyaki recipe ?

  • the sleeping dude
    the sleeping dude 11 months ago +2

    shokugeki no soma

  • linka091
    linka091 11 months ago

    Caramelizing between products makes more variants of sugar taste therefore bad taste. Aka less brown more gold

  • Joel Hudson
    Joel Hudson 11 months ago

    Bn Jour Alex. This dish looks amazing! I unfortunately suffer from what my Spanish friends call Boka de Gringo! (And an ulcer) so I will probably not try cooking this.

  • Joel Hudson
    Joel Hudson 11 months ago

    Bn Jour Alex this dish looks amazing! I unfortunately suffer from what my Spanish friends call Bokassa de Gringo! (And an ulcer) so I will probably not try cooking this.

  • Joel Hudson
    Joel Hudson 11 months ago

    Bn Jour Alex this dish looks amazing! I unfortunately suffer from what my Spanish friends call Bokassa de Gringo! (And an ulcer) so I will prob ly not try cooking this.

  • Happy Tang
    Happy Tang 11 months ago

    Ohmygod you're amazing HAHA props to your efforts to pronounce the words properly👍 great authentic 麻婆豆腐 recipe btw!

  • timeout0000
    timeout0000 11 months ago

    Gotta love fermated ingrediants, i actually have them in my fridge they last forever!

  • Joke
    Joke 11 months ago

    Here we witness the absolute slaughtering of the Chinese language of a French man with a sore throat.

  • John Wong Kim Siong
    John Wong Kim Siong 11 months ago

    Sweet and sour pork is South East Asian Chinese.

  • Harry Blum
    Harry Blum 11 months ago

    i mainly liked it for the "mystery food of the universe" segment in the middle. The bit with you gasping with your fingers on your lips cracked me up.

  • Toufique Hossain
    Toufique Hossain 11 months ago +2

    Food wars anyone?

  • SR XIII
    SR XIII 11 months ago

    Pour l'amidon de maïs tu utilises quoi? De la maizena?

  • UltimaEngine
    UltimaEngine 11 months ago

    Try panfryng the tofu with soy sauce, its very addicting.

  • Leblond987
    Leblond987 11 months ago

    Didn't read the title properly. You lost me when Tofu was brought out. Food of the Devil - only extra terrestials and lizards eat that!!

  • Katina Pac-Baez
    Katina Pac-Baez 11 months ago

    Supposed to be working, but watched it anyway :) thank god I'm in Hawaii and can actually find everything. First had this in Japan and later in Hong Kong, those were miles apart from what I got on the US mainland, but I'm definitely going to give this a try. Again, thank you.

  • Katina Pac-Baez
    Katina Pac-Baez 11 months ago

    Ha! I haven't even watched the video yet,and won't be able to for a couple hours yet, but I'm so excited! This is one of my favorite dishes. Thank you.

  • Cephalon IO
    Cephalon IO 11 months ago

    Angel beat mabo tofu sand me here... yeah veryyy late....

  • 2017 y
    2017 y 11 months ago

  • Xanderqwerty123
    Xanderqwerty123 11 months ago +3

    Ahh man, I knew this looked familiar. This dish was featured in Food Wars.

  • Xiang Wang
    Xiang Wang 11 months ago

    Greetings from Sichuan. The only problem of this video is it's done by a French. :P the rest are absolutely perfect.

  • man skou
    man skou 11 months ago +4

    Food wars, anyone?

  • Happy Life WISH
    Happy Life WISH 11 months ago

    OK you're good

  • Beverlyyy_
    Beverlyyy_ Year ago

    his accent made me fell in love with him

  • Thavy Lor
    Thavy Lor Year ago

    You don't have to use ground pork for vegan. Besides, why would anyone eat flesh? Pork is from a pig who used to live and wanted to live.

  • ItS_JoE
    ItS_JoE Year ago

    OH MY GOODNESS THE VOICE CRACKS ARE KILLING MEE....HE'S LIKE A FUNKY CHEF THAT'S STILL IN HIS PUBERTY HAHHAHA

  • Viraj Sanghani
    Viraj Sanghani Year ago +1

    Yukihira-Chinnn!!!!!!

  • wrinklysox
    wrinklysox Year ago

    damn the burrito looks good too.

  • ChubbbyBunnie
    ChubbbyBunnie Year ago +2

    Food Wars! is the first thing that came to my mind when u saw this lol

  • Sir Zacharia
    Sir Zacharia Year ago

    The auto generated subtitles caught more of your speech correctly than most American youtubers.

  • Jaeyoung Radford
    Jaeyoung Radford Year ago

    For black bean paste, you can use chunjang - korean fermented black bean paste. Its used alot in korean-chinese dishes

  • Sagnik Das
    Sagnik Das Year ago +13

    Any shokugeki no soma fans found this video yet

    • Evevrei
      Evevrei Year ago

      and thats why im looking through the comments XD

  • garbo liang
    garbo liang Year ago

    oh my god, i love you so much. I am chinese and i conform this is a legit recipe.

  • Alison Hogarth
    Alison Hogarth Year ago

    Dude you are awesome.

  • TheMcalmic
    TheMcalmic Year ago

    I'm Chinese and that's real Chinese food mate

  • James Tcheng
    James Tcheng Year ago

    Im chinese and when I heard u say chinese i laughed so much

  • Jill L
    Jill L Year ago

    Your Chinese is very impressive!👌 kinda expect 回锅肉 to be the next video.