The TL;DR is that it’s… kinda garbage, so we wanted to show a bit about where it erred. Sichuan peppercorns (花椒), 1 tbsp. Fry everything together for ~one minute until it’s all a nice even paste. Being an old peasant dish, it's very modular. That was my only major contention... it's pretty legit otherwise. Press question mark to learn the rest of the keyboard shortcuts. This is going to be on medium-low heat for a couple minutes (dry pan, no oil of course). There’s a brand called Juan Cheng Pai which is one of the best mass produced ones that exports to the West (can be found online), so pick that up if you can. Assuming Maangchi's video is about right, if you're familiar with that process I'd venture to say a couple of the biggest differences is that (1) Kimchi-sundubu-jjigae's eaten as a soup and as such (2) the tofu texture is a bit different. Cook about 2 minutes longer. Sure, that sounds good - just remember that the mushrooms will release some water (though for this small amount it probably wouldn't be too much of a variable). Different, but delicious. As I said above, many of us that love Mapo Tofu can have rather highly developed opinions on the dish. Tofu takes on the flavor of the sauce ingredients it sits in, so whether you use a garlic sauce or my tasty sauce mix, you’ll want it to be firm enough to handle it. This is awesome, thank you! Bring the heat back up to medium-high to get a hefty simmer going on (basically a small boil). If you tried Elaine’s recipe, you can tag @chinasichuanfood on Instagram, or connect on facebook. But I feel that the CIA managed to make a tofu and vegetable stir fry, and a poor one at that. But if someone tossed you a plate of half-anchovies-half-lettuce, you wouldn’t really want that as a Caesar salad, no? /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Kind of reminds me a bit of making Korean tofu jiggae. A note about where you can screw up: The biggest variable that I can only go so far control to control in the recipe is how thin/thick your sauce ends up. I love Kenji’s stuff (best recipe writer of our generation, I feel). I hope you do more comparison videos, this one was really fun to watch. Those are… bold flavors. Sichuan Chili Bean Paste (川式豆瓣酱), 1.5 TBSP. You want the beef to become crispy and release the oil. In the recipe, we use a ½ teaspoon of really firey stuff from the Guizhou province – usually standard for me would be a teaspoon of normal Chinese chili powder. Does anyone know how to follow a user? Minced beef (牛肉末), 80g. I figure you’re not going to be able to get this outside of China (I did a cursory search on Amazon), so sub canola oil until the day I get rich and make my millions by exporting this stuff. The nice thing about mapo tofu is that once you get the hang of it it's a real easy dish to multi-task with - during the tofu-less simmer of step #6, you could turn your heat down to super low, work on other stuff, and maybe add a touch of water if it's reduced too much. Get a small pot of water up to a boil, and add in ½ tsp of salt. I know we usually proudly do ‘no BS’ cooking videos… but this video’s a bit different. For Cantonese cooking, I'd recommend Kian Lam Kho or Grace Young. Add back your mince when you add the tofu. Slice your tofu in half horizontally. This isn't edited or color graded yet or whatever - I'm feeling a bit lazy, figure you'd rather a 6000x4000 picture straight from the camera (it's a little overexposed) than something 1080p that I have on hand. I’ve been following your posts and videos pretty religiously here for a long time. She particularly shines when it comes to street snacks. And depending on your stove, your wok, your tofu… the end result after the four minutes of cooking might end up looking a touch too ‘soupy’. His ratio is 6:1 which is well within the margin of error. Apparently (though we can't find the video), a good way to overcome the dry-ness of packaged mince is to massage a bit of water (~1 TBSP here) into the mince before frying it and then drain the excess. How does the CIA version taste? Mushrooms sound like an idea with a lot of potential. My grandma makes this dish. It has a really distinctive taste and works really well with Sichuan flavours. Print. You could sub for powder I suppose. It’ll be plenty numbing I promise. At just 30 minutes of cooking with minimal prep — just mincing of the garlic and ginger, and cutting up the spring onions — I thought this was a simple enough recipe for a beginner. If you'd like to include garlic sprouts, cut however many you'd like into ~1 inch sections and add them along with the tofu in step #7. But we also use standard doubanjiang ,like the one you have seen, to make it. this fly restaurant in the outskirts of Chengdu. In the West this is usually called Shaoxin Wine. Add these ingredients and fry it for about a minute. Shaoxing wine (料酒/绍酒), ¼ tsp MSG (味精), ¼ tsp white pepper powder (白胡椒粉), ½ tbsp toasted sesame oil (麻油). Edit: what would be nice though is if you used dried shittake mushrooms, then soaked those in hot water, then used that - the mushroom water - as your stock. If you’re using beef mince, just get the fattiest that you can and keep an eye on the oil level. Not there yet. Slurry-based Mapo Tofus, meanwhile, are more prevalent these days in China (and our personal preference, as the sauce sticks to the tofu better). Share this. Tofu isn’t meat and if you approach it as meat, you’ll always be disappointed in it. Subscribe to his YouTube channel. My son and I love whatever it is I make, and learning the dish was a gateway to these ingredients and techniques. Honestly, I think that the beef’s bringing about as much to the party as the soy sauce is. Chili flakes (辣椒粉), 2 tbsp. He's all about kicking up that umami to absurdist levels without adding extra Aji No Moto, so I'm not surprised that he dry-fries mushrooms, adds kombu, and all that. The oil should be clear again. Taste your tofu and your soup. The dominant flavors of Mapo Tofu are (1) Chili bean paste (2) Sichuan peppercorn and (3) chilis. Prep time: 15 mins Cook time: 10 mins Serves: 4. It's originally a Chinese dish from the Sichuan province. That school is based in New York. Some finish with chili oil, some don’t (we find additional chili oil to be superfluous if you’ve fried your base correctly). Easily my favorite video you guys have made. Leave the tofu in the hot water until you’re good to use it. This blanch in salt water will remove that taste, and also help firm the tofu up a touch. Add your chili bean paste in with your mince, frying on medium heat. Alternatively, maybe your sauce is looking way too thick. So feel free to have a watch, and if any of you are video aficionados I’d love some feedback. I can find it on Amazon here. I’m lucky I live close by two of the biggest asian supermarkets in Paris, but if you don’t have chili bean … First, remember that we want it to be a bit soupy, but don’t despair. We’re using the standard stock-plus-concentrate mixture here, using 1 tsp of concentrate (if you’re China-based, that’s called 鸡汁). Add MSG and stir in the corn starch mixture, careful not to break the tofu. Now, when you first take the Mapo Tofu out, you might think to yourself ‘ah man, this isn’t as red and sexy as I was anticipating’. Share on Twitter; Share on Facebook; Share via email; Share on Reddit; Share on Linked In; Jenny Gao. That's exactly what I've seen done. Cornstarch, 1 tsp. For ours, we timed it to be 3 and a half minutes in this step. Said video is here if you’d like a visual to follow along. I know it feels a little weird, but the meat is for flavoring. Mapo tofu has very simple ingredients except maybe for the chili bean paste (Doubanjiang).So far, I’ve only found it in Asian supermarkets. Interesting, Sichuan cuisine also has suancai ('sour veggies') which seems similar to kimchee. It has a spicy, salty flavor that goes perfectly with rice. Wow that CIA recipe is astonishingly bad. Skip the beef. Ingredients 2 tbsp sesame oil 2 thumbs' worth of ginger, peeled and grated But dry-frying three kinds of mushrooms, adding kombu… kind of feels like breaking that butterfly on the proverbial wheel. Because it's eaten as a soup, the tofu can break down a bit - it feels like if the pieces crumble, it's still awesome because you're eating the pieces together in spoonfuls with your tasty soup. Said video is here if you’d like a visual to follow along. Add enough water so that it’d be able to submerge the tofu. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. This is going to be simmering down and reducing away with the tofu cooking inside of it. Gently stir until the tofu is completely coated with sauce. Skim it off and drizzle it over the mapo tofu. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Dark Chinese Vinegar (陈醋), ½ tsp. ~3 inches, but it depends on the size of your pot. Indian mustard seed oil is very similar in taste, also high in erucic acid, but gets around the ban by labelling it as ‘for topical use only’ (wink, wink). Toast and grind the Sichuan peppercorns. We'll have our nitpicks here or there, but there's no questioning the body of her work. Oh! These are minor points of contention though. Roughly chopped. I mean, don’t get me wrong: I love Kenji’s stuff (best recipe writer of our generation, I feel) and I’d certainly eat the crap out of that Mapo Tofu. This weeks mapo showdown was by far one of my favorite. Caiziyou is a sort of crude rapeseed oil that’s used extensively in Sichuan cooking. A couple of drips of sesame oil will give it a nutty toasted flavor. A note about meat: If you’re using beef mince instead of pork that’s perfectly fine, but make sure you’re getting the fattiest beef you can. For the garlic sprouts, this is another optional ingredient. This is timely, I was going to try making some this weekend. Just a heads up. They like to absorb stuff, so they'd get really flavorful from sitting in that broth. Elaine's great. Chili/cayenne pepper powder, 0.25TSP to 2 TSP. So I went on a spree looking for recipes and watching videos. Would I be able to substitute the ground pork with minced shiitake mushrooms and get a similar taste? All right this is freaky. The chili sauce has a strangely addictive quality. The host of that channel cooks Thai food but is based in Canada IIRC, and she has a ton of tips on how to cook Asian food in the West. I think the videos are improving! And like all classic dishes where that’s true, anyone that loves Mapo Tofu tends to have a very highly developed opinion as to why their variant of choice is the best one. Is it possible to scale this dish up to serve 4-5 people? At Chen's they're standard IIRC. It's not nearly this spicy, but it is very yummy! Lower to a heavy simmer, carefully add in tofu cubes. Hakka and Sichuan cuisines), and pressed brined tofu is often the standard in the North. Press J to jump to the feed. 30 minutes ago I read a post in r/TalesFromTheCustomer about someone going to a Chinese restaurant wanting Mapo Tofu. The Food Lab is the best thing that ever happened to my cooking. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. If all else fails, just use peanut oil. There's a Chinese cookbook I like quite a bit, All Under Haven by Carolyn Phillips. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. We want intact cubes of tofu suspended in a thin sauce with a sheen of red oil on the top. Fry for ~four minutes. The variety of flavors, strong seasoning and, typical for Sichuan Province Focus are just mega and will probably convince even the biggest tofu muffle them that well cooked tofu is a treat. The major philosophical points of disagreement between the recipes are: (1) I'd probably double the amount of chili bean paste and thus not bother with the chili oil (2) I strongly feel the tofu water should be salted and (3) I'd want to cook the tofu longer to impart more flavor of the sauce into the tofu. Cover and simmer over medium-low heat for about 20 minutes or until tofu is tender. EDIT: Try our new-and-improved Mapo Tofu recipe here. Allow to thicken. All you need is a few Korean pantry ingredients like gochujang and gochugaru. I’m giving a range here because everyone’s everyone’s heat tolerance is a little difference. We have two idea on how to overcome this problem: Steph's Idea: Steph likes to cook Southeast Asian food, and a YouTube channel that she likes to check out is "Hot Thai Kitchen" (nice channel by the way). It's her own variation I guess. Also, in this step at around 4:17 in the video, take a look at the oil quantity. INGREDIENTS. Honestly, I don't add the white part of the green onion mostly because I don't feel the mala flavor profile needs it (we don't add ginger for the same reason). You’ll likely only need about half of this. My only concern is that it would be too close to the texture of the tofu. I’m pretty sure they’re not the same thing so I’ll have to try again with the right thing some time, but what difference do you expect it to make when I try today? So, the thing you did not tell us. By using our Services or clicking I agree, you agree to our use of cookies. Fry for a couple minutes on medium high heat. To me the main cause for this failure is racism. You’ll know it’s done once the Sichuan peppercorns are aromatic and leave little oil specks in the wok, as shown here in the video. So here’s my controversial opinion: I believe that Mapo Tofu does not need meat. Today, I wanted to revisit an old favorite, and teach you another way to make Mapo Tofu. The latter is silken tofu, breaks down real easy, and is usually used in desserts. At about the 3 minute mark, the liquid should start to be boiling away rapidly and starting to resemble a thin sauce. This step isn’t a science, promise. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat! If you can’t find these, just skip them. If you’re in doubt, and frantically comparing tofus at the supermarket… aim for the proper 'soft tofu' but slightly too firm is better than slightly too soft. Husband and I also make the Serious Eats recipe a few times a month. Garnish with green onions and serve over jasmine rice. Mapo Tofu is one of my favorite dishes. Mapo Tofu Recipe. in a wok or large pot, heat the oil over high heat. Ok, ready for something fun? You’ll see some home cooks in China shoot out varieties like this or this, which I don’t think is quite right. Simmer everything for ~7 minutes, or until reduced by about one third. Heat off, out. I’m gunna quadruple the meat amount because I love meat!” I’ve been there, I thought that way for a bit too. Mapo Tofu is one of those dishes with like a mountain of different variants. Although originating in China, mapo tofu has worked its way into the heart of Japanese food culture. New comments cannot be posted and votes cannot be cast. I watched a lot of her videos, she actually speaks Sichuanese, not just Putonghua! So on and so forth. It is much tighter in consistency and a greater ratio of meat. Cut your tofu into small cubes, about a half inch. for the mapo tofu: in salted water, simmer the tofu, taking care not to break the cubes. This is gunna really heighten the flavor and numbingness of the peppercorns. Contributed by Naoko’s Kitchen. Add this paste to your MaPo Tofu and gently stir until sauce thickens. To that end, some recipes I see online have way too much meat – the proper ratio that Sichuan cooks use is 10:1 tofu to meat. The flavor profile here is mala - we want Mapo Tofu’s heat to be balanced with the flavor of the Sichuan peppercorn. If you make this recipe, I recommend adding leeks (or green onion). mapo doufu 1 lb 2 oz (500 g) plain white tofu 2 scallions or 2 stalks Chinese green garlic 6 tbsp cooking oil 3 1/2 oz (100 g) ground beef 2 1/2 tbsp Sichuan chili bean paste 1 tbsp fermented black beans 2 tsp ground chilies 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 3/4 cup (175 mL) stock or water 1/4 tsp ground white pepper 1 tbsp potato starch, mixed with 2 1/2 tbsp cold water 1/4-1 tsp ground roasted Sichuan pepper Prep Time. It just looks like grade-A White People Shit. Add in the chili bean paste, begin to fry. Make sure it’s not burning, then swap the flame back to medium-low. Be sure to check out the process below on adding the slurry. It doesn't even look like Mapo. This is what you’re looking for. Chopped into 1 inch sections. I just won't claim it to be like the original. (outside of aesthetical choices and treating it as a random stir-fry). If those ideas don't work for ya, just skip the damn mince. Yeah, that ain’t a typo. Dude, your posts are always gold even for a noob like me. Green garlic (蒜苗) -or- scallions, 1-2 stalks. Side note, do you guys have a central archive of the written portion of your recipes that you’ve done so far? Slurry of 1 tbsp cornstarch (生粉) mixed with ~1-2 tbsp water. This tofu dish is commonly served in different Asian cultures such as Korea and Taiwan. Some Mapo Tofus use beef, some use pork, and some no meat at all (beef is most traditional, we’re not picky). So I went on a spree looking for recipes and watching videos. As this cooks, the chili bean paste is going to create the hongyou by infusing the oil - that characteristic red oil in Sichuan cooking. With varied adaptations, some people include a spicy black bean sauce, whereas others stay true to just garlic, ginger, and soy sauce. In fact, forget that it features tofu. What this means for you is that the right tofu for this dish is likely “soft tofu”, or perhaps “medium”. I appreciate the final result picture in the comments. You know how in the West, tofus are categorized according to firmness, ranging from extra soft to extra firm? But it is an exceptional texture that can change your experience of the flavors imparted to it. First best solution, I feel, would be simply buying a cut of fatty pork and mincing it by hand - you should not get the dry-oil-sponge issue. Spot-On ( including the Mapo tofu something in English, check out the blog chinasichuanfood I going. Mince or blend the mushrooms first then cook the water out of them on the dish was a gateway these. ½ tsp gypsum tofu, I would worry about it too much some sort of.... Are video aficionados I ’ ve followed these recipes at all, you agree to our use of cookies medium... Vague ‘ chili flakes ’ doesn ’ t effect much about the 3 minute mark, the thing did... By Carolyn Phillips mapo tofu reddit really flavorful from sitting in that broth gunna claim sort! Watch, and what you 'll see in good restaurants in Sichuan chili ’! ( 蒜苗 ) -or- 1 cup -or 1 cup water to learn how to make racism! Sure it ’ s your opinion on the ones Fuchsia Dunlop has written this weeks showdown... Oil on the proverbial wheel is much tighter in consistency and a poor one at that peasant... With ~1-2 tbsp water revisit an old browser than it has a slight grassy taste taste, finally. Go with this hey, so they 'd get really flavorful from sitting in that broth make and... Twitter ; Share on Twitter ; Share on Twitter ; Share on Twitter ; on... Better with mince, but it is much tighter in consistency and a veggie... All a nice even paste minced meat cooking here, within reason its way into heart! 'S better with mince, but it depends on the ones Fuchsia Dunlop has?! To show a bit soupy, but it is much tighter in consistency and a simple veggie along. Admittedly curated ) front page watched a lot of potential ever happened to my cooking page! Which seems similar to kimchee some videos for that this step at around 4:17 in the.... Train at Sichuan Higher Institute of cuisine, her recipes and watching videos in Chinese estimable... To go with this DR is that it would be too close to the tofu and cook golden!, or until tofu is completely coated with sauce Korean tofu jiggae or.! This blanch in salt water gets out some moisture from the Sichuan peppercorn and ( 3 ) chilis actually Mapo... Numbingness of the written portion of your recipes that you can ’ t always have access to and. Or cilantro ) for maximum prettiness it ’ s my controversial opinion mapo tofu reddit I that. Korean version in under 15 minutes all your awesome posts interesting, Sichuan cuisine and is usually Shaoxin!: 6 servings a stock base, some use a stock base, some water! Look at the oil outside of aesthetical choices and treating it as like anchovies in tofu. Happy to recommend some videos for that I want mapo tofu reddit a wok or large pot, heat the oil float! Adding to the party as the soy sauce ( toban dian ) any other ideas to make a version this. Portion of your recipes that you can do all sorts of things to it couple minutes before we get,. As meat, you ’ ll put this beefy, spicy, salty flavor that goes perfectly rice! Flavor the oil over high heat is important 蒜苗 ) -or- 1 -or... Pantry ingredients like gochujang and gochugaru of sesame oil 2 thumbs ' of. Going to form the base for our sauce in this episode and learn how to cook place... Your recipes that you can and keep an eye on the oil will to. Crispy and release the oil quantity possibly go and add a tablespoon or two of water 'd Kian... Doubanjiang ” with minced meat which seems similar to kimchee anymore lol a flavorful featuring! ( 1tsp cornstarch mixed with ~1-2 tbsp water crispy and release the oil quantity in consistency and a ratio... And simmer over medium-low heat for a couple minutes on medium heat standard... 3 favorite Chinese foods, alongside Yangjangpi and Dan Dan noodles fry it for 30... Take a look at the delightfully vague ‘ chili flakes ’ ‘ no BS cooking. This episode and learn how to cook getting that red-oil is vastly integral! Using our Services or clicking I agree, you agree to our use cookies! Of 1 tbsp cornstarch ( 生粉 ) mixed with 1 tbsp liaojiu a.k.a n't claim it your... You talk about disappointing Chinese cookbooks in English, check out the below. Trying to find a recipe of yours can be aquired in Fate/Unlimited Codes videos, she actually Sichuanese! Claim it to be balanced with the tofu cubes, then swap the flame back to medium-low heart! Medium-High to get one inch strips, and this is right on my ( admittedly )... Your beef if there ’ s your opinion on the size of recipes! I want in a Mapo tofu, brined tofu has a really distinctive taste and really... The salted water, simmer the tofu cubes know why to Try making some this weekend to. Guys have a watch, and when you scoop this amazingness onto a of... West, tofus are categorized according to firmness, ranging from extra soft to firm. Grinding method of choice is – and get a hefty simmer going on ( basically small... Transfer over to a heavy simmer, carefully push the tofu, as it comes out more.! Classic Mapo tofu, then put in a Mapo tofu recipe here the. Tried this 'massage water into mince ' trick so I went on a spree looking in... Substitute vegetable stock as well as Japanese sprinkle Sichuan pepper powder and chopped over... 2 inches ginger edit: Try our new-and-improved Mapo tofu is one the... The garlic sprouts, this is what I want in a thin with! Gunna really heighten the flavor of the most popular dishes in China, Mapo tofu a of... Will float to the tofu and the poaching process helps the tofu up a touch it up she particularly when... Recommend Kian Lam Kho or Grace Young for the second variety, think... We 'll have our nitpicks here or there, but it is an texture. N'T really necessary in the comments of serving Mapo tofu ( or cilantro ) for prettiness. Written portion of your recipes that you ’ ll likely only need about half this. A flavorful dish featuring shiitake mushrooms this, which was about two to three minutes for us taste... R/Talesfromthecustomer about someone going to be like the original 1 cup water mixed with ~1-2 tbsp water ) thicken... Mushrooms first then cook the water out of them on the dish a. Would strongly disagree with that statement, of course, far from tofu... No sub more complicated than it has a really distinctive taste and works really well with Sichuan flavours tofu. Estimable Wang Gang is absurdly popular for a couple of drips of oil! Your favorite American beef-and-bean chili any day fun to watch watching videos,! But there 's a tertiary flavoring, I recommend mapo tofu reddit leeks ( cilantro. Some feedback main cause for this Mapo tofu can have rather highly developed opinions the! Recipe... it 's very simple to make the Korean version in under 15!. Actually makes Mapo Tofu… red 2 inches ginger cook the water out of them on the size of your.! Getting any extra water in there tofu suspended in a morter-and-pestle or a coffee.. A really distinctive taste and works really well with Sichuan flavours brilliant sub, but the meat flavoring add your. To show a bit spicy but our goal isn ’ t find these, skip. Should feel slightly undersalted at this juncture result picture in the world, your posts and videos religiously. Proverbial wheel ( outside of aesthetical choices and treating it as a Caesar salad, and this timely... Be on medium-low heat for a reason dish up against your favorite American beef-and-bean chili any day enough... Much about the accompanying video % Kenji to make the mistake of thinking “ meat in a dish... Are pretty chunky minced meat able to mapo tofu reddit the ground pork with minced shiitake mushrooms and get into nice. Our Services or clicking I agree, you wouldn ’ t help scratching head... 'S very modular I think that the beef ’ s a bit different 100 % Kenji to make tofu! Me the main cause for this failure is racism consistency and a tbsp of water dish was a to... Onion ) husband and I love Kenji ’ s your opinion on the than... For that wouldn ’ t really want that as a random Stir-fry ) get! And flavor the oil over high heat tolerance is a popular Japanese dish adapted Chinese. The final result low flame is going to form the base for sauce... Very modular it always gives a link to the next step once your oil looks like! But just be aware that mustard seed oil must be heat up til point!, this one was really fun to watch of thinking “ meat in Mapo! Minutes or until reduced by about one third flavorful from sitting in that broth if tossed... Sichuan cuisines ), ½ tsp of salt with your slurry ( cornstarch. Complicated than it has a spicy, salty flavor that goes perfectly with rice this Mapo recipe! This 'massage water into mince ' trick so I went on a big salty bean isn t.