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 • 513

  • Love From Above
    Love From Above 18 days ago

    This was Anthony Bourdain’s favorite dish.

  • optical mirage
    optical mirage 22 days ago

    man, alex. you've gotten old

  • Boris
    Boris 27 days ago

    why use silken/soft tofu that you boil to firm up, when you could just use firm tofu and skip a step?

  • Christina A
    Christina A 2 months ago

    HAHAH the mystery food!

  • Simeon Meder
    Simeon Meder 2 months ago

    I had this in a chinese restaurant in japan, not knowing what it was and had the hardest time because it was so fricking hot

  • Neville Mars
    Neville Mars 3 months ago

    Dear Alex.. where are the chillies? .. this is my all time favorite dish .. and living and cooking in china for almost two decades I have picked up some hard rules ... start with your dry condiments such as dried chillies, peppercorns and a star anise seed in hot oil! Then the rest .. including fine chilly powder early in and sesame oil top-off. Delishhh! .. good effort on your pronunciation ;)

  • Michael C
    Michael C 4 months ago

    I had to laugh. You listed 2:23 as an alternative but it's literally the same thing. It's just written phonetically.

  • Phet P.
    Phet P. 4 months ago

    It just like in anime

  • David Bourland
    David Bourland 4 months ago

    I was a thumb down until I saw the peppercorns. Thumbs up!

  • F
    F 5 months ago

    Chinese/Japanese burritos are made with rice paper. Just saying...

  • Angie Wong
    Angie Wong 5 months ago

    its so nice to finally see somebody (not chinese) to make so good chinese food. (i dont like this dish, by good i mean like ACTUAL chinese food. a lot of non chinese ppl make so called chinese food that are interpretations

  • A. S.L
    A. S.L 5 months ago

    Mapo tofu, created by restaurant owner wife in late 19th century for labourers in sichuan as most of them are poor and tired.

  • Jerry Liu
    Jerry Liu 6 months ago

    Waaa tas fait mapo tofu mieux que ma maman

  • 方英英
    方英英 7 months ago

    i have been very quiet since i subscribed your channel.after i watched the mapo tofu video ,i feel like saying something.you are the cutest genius chef !you made the mapo tofu totally athletic .when we make it at home ,we prefer to add the tofu in the soup to simmer for a while ,then add the starch water at the end .and we also have another version of mapo tofu.instead of pork ,we use pig brain to cook with tofu .so the whole dish is super silky .😀😀😀

  • Manel Ariapala
    Manel Ariapala 8 months ago

    ça a l'air trop bon

  • Ashton Garza
    Ashton Garza 8 months ago

    Hot!Delicious! Hot! Delicious! It’s so hot it burning my mouth but each bite has so much flavor I haven’t help but continue eating !

  • bonbons
    bonbons 8 months ago

    I'm soy intolerant (tofu is the most serious symptoms loll) and yet watching a tofu recipe 😂😂 you're so entertaining I don't care that if I ate this I'd create a gastrointestinal explosion🤢🤢

  • Raven Vandom
    Raven Vandom 8 months ago

    I just go one thing to say.... yorokobe shounen

  • Rajendra P Badu Badu
    Rajendra P Badu Badu 9 months ago

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

  • DiegoX'y Sandoval
    DiegoX'y Sandoval 9 months ago

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

  • YK
    YK 10 months ago

    Looks really good, im salivating literally!

  • Bryan Jensen
    Bryan Jensen 10 months 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 10 months ago

    I wish this guy could pronunce 麻婆豆腐 correctly

  • LazyStray
    LazyStray 10 months 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 11 months ago

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

  • Niki E
    Niki E 11 months ago

    Man you’re so interesting to watch

  • Laurent Méteau
    Laurent Méteau 11 months ago

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

  • Tongyao Pu
    Tongyao Pu 11 months ago

    hhh Nice speaking of Chinese

  • Hej Fiona
    Hej Fiona Year 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 Year ago

    Easy to make. Hard to find ingredients.

  • Tim Hyatt
    Tim Hyatt Year ago

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

  • Patricia Njeru
    Patricia Njeru Year ago

    FOOD WARS!!!!!!

  • Meem AlQ
    Meem AlQ Year ago

    You are crazy. I love you

  • Daoyu Li
    Daoyu Li Year 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 Year ago

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

  • rever mak
    rever mak Year ago

    very authentic man, well done

  • ALEXANDER YANG
    ALEXANDER YANG Year ago

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

  • social awkward
    social awkward Year ago

    U need rice tho

  • 梁小豪
    梁小豪 Year 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 Year ago

    YOROKOBE SHOUNEN

  • shannon Zhang
    shannon Zhang Year ago

    i love your bright personality and funny instructions, well done

  • Archie Wei
    Archie Wei Year 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 Year 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 Year 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 Year ago

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

  • Regend 007
    Regend 007 Year ago

    Kirei Kotomine happily watches this one

  • lodevijk
    lodevijk Year ago

    Whats the stove you're using?

  • Phuck Hugh
    Phuck Hugh Year 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 Year ago

    Haha..Great

  • Alice Wong
    Alice Wong Year ago

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

  • J.P Hong
    J.P Hong Year ago

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

  • blackifr
    blackifr Year ago

    Shokugeki no souma meal

  • MuenchhausenSyn
    MuenchhausenSyn Year 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 Year ago

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

  • sirCULTURE
    sirCULTURE Year ago

    Everybody's a clown.

  • johnnylau2010
    johnnylau2010 Year ago +1

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

  • Mama Meili
    Mama Meili Year ago

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

  • Daniel Feuster
    Daniel Feuster Year 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 Year ago

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

  • redhousepress
    redhousepress Year ago

    You nailed this Alex. Total comfort food!

  • Fredrik Lemmetty
    Fredrik Lemmetty Year 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 Year ago

    You wearing makeup ??

  • Anas Charafi
    Anas Charafi Year ago

    make the shokugeki no souma version

  • 夏成超
    夏成超 Year ago

    You fucking bloody genius 😂

  • Jesus ™
    Jesus ™ Year ago

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

  • Will White
    Will White Year 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 Year ago

    Mm love this so much 😍❤️

  • Peanut Pibbles
    Peanut Pibbles Year ago

    This video is gold, I laughed so hard.

  • BruG DeeTEE
    BruG DeeTEE Year ago

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

  • Alicia Seecharan
    Alicia Seecharan Year ago

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

  • deyn nyel
    deyn nyel Year ago

    Angel beats. Shokugeki no souma.

  • ichigeri
    ichigeri Year 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 Year ago

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

  • Acerbus Vultus
    Acerbus Vultus Year ago

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

  • Seth Lankford
    Seth Lankford Year ago

    *E G G S R O L L S*