Chef Wang teaches you: "Mapo Tofu", the authentic Sichuan way of doing it 麻婆豆腐【Cooking ASMR】

下面开始麻婆豆腐的技术总结
There is the technical summary of the Mapo Tofu:
第一，豆腐的种类不受限制，可以用嫩豆腐或者内脂豆腐
First, the type of tofu is not limited, you can use tender tofu or firm tofu
第二，加入传统制作的“刀口辣椒”可以使菜品辣而不燥，麻而不苦
Second, adding traditionally made "knifed chili" is a must for this dish, can make the dish spicy but not dry, hemp but not bitter
第三，离火勾芡的原理是，豆腐离火降温之后会有水份溢出，勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相
Thirdly, adding starch water three times is the key to have a perfect sauce, it will cover every each tofu. The taste is incredible!
Hello everyone, I am Wang Gang! Welcome to my English Channel.
I am a Head Chef in Sichuan, China.
I am passionatie about cooking and sharing my cooking skills, letting more people get to know authentic Chinese food and Chinese cooking culture.
I have been on KZbin sharing cooking videos in Chinese more than a year, and now, I decide to sharing my videos in English with more audience.
Hope you guys will enjoy the contents.
Please leave your comments if you have any question, and please share the videos with your friends who also have passion in cooking.
Thumbs up if you like it!
Translated and rerecorded by Voiceman Jay

[@chefwanginternational]

下面开始麻婆豆腐的技术总结 There is the technical summary of the Mapo Tofu: 第一，豆腐的种类不受限制，可以用嫩豆腐或者内脂豆腐 First, the type of tofu is not limited, you can use tender tofu or firm tofu 第二，加入传统制作的“刀口辣椒”可以使菜品辣而不燥，麻而不苦 Second, adding traditionally made "knifed chili" is a must for this dish, can make the dish spicy but not dry, hemp but not bitter 第三，离火勾芡的原理是，豆腐离火降温之后会有水份溢出，勾三次芡的目的是防止豆腐出锅后出水影响口感和卖相 Thirdly, adding starch water three times is the key to have a perfect sauce, it will cover every each tofu. The taste is incredible!

[@bjap1563]

Can we add more meat for the recipe?

[@wilsontea3818]

@@bjap1563 if u add too much meat, this dish will be considered as mopo meat🤣

[@ancillarity]

@@bjap1563 you can add more, but the dish already has a bunch of lard and other fat. It's probably not lacking in flavor.

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@eatwithinvestor]

kzbin.info/www/bejne/eom5d4lqgZ1-m7M

[@Baleur]

"Medium low heat" Has a rocket exhaust under the wok.

[@greatwallofchina886]

LMAO

[@_PhamTuanCuong]

Enough to make Lockheed Martin to start a side gig of kitchenware

[@flh5959]

For real

[@yoriyasjoachim782]

Kotomine Kirei would be happy and will ask shirou to make mapo tofu based on this video

[@Jopino594]

Greetings from Quebec, Canada! I tried this recipe at home, I even managed to get all the ingredients online except the fermented black bean and I only used a single chili and much fewer sichuan peppercorns and it was absolutely delicious. The meat, lard and doubanjiang give the sauce such a rich taste that I have finally converted my family to eating tofu! Thank you for your wonderful recipes Chef Wang!

[@joshualeduc5213]

tu peux trouver ça dans les épiceries chinois au québec

[@user-gs8ul6qe2l]

Any dish should be served with rice，if not,will be salty

[@user-gs8ul6qe2l]

Sorry, "Any chinese dish "

[@marumakeru]

Lombok e mek siji mas?? Oalah

[@Reign274]

Uncle Rodger is disappointed that you used the white amount of chilis, not the right amount.

[@eeldude]

My family had a Chinese restaurant in the US and I grew up in the kitchen. I remember watching the chefs cooking the dishes SO quickly and with such consistency, yet I never saw them measure anything. Truly a wonderful skill.

[@Marcus-gw4bb]

Consider yourself lucky that you were able to witness true masters at work. Chefs like that have worked in the industry for many years and could just eyeball the quantity/amount rather accurately, hence negating the need to measure anything. I would have been so inspired if I were you. Living alone as a student has allowed me to hone my culinary skills through videos like these.

[@obtuseangler768]

I thought the only chefs that measure are ones under a strict food budget from management or pastry chefs🤓

[@kirashinji]

My local priest loves mapo tofu, for some reason he likes it so spicy he has to unzip his jacket. He's a really nice guy, always hanging out with a blonde guy and his dog. He always tells the local youths to rejoice because their dreams will come true.

[@user-gm7ev8nx6t]

u mean the priest running 60km/h with a RPG？🤔

[@SYMgenshin]

Yorokobe shonen

[@adichandra5523]

YOROKOBE SHOUNEN

[@Ecchannn]

Yorokobe Shounen

[@mcr101]

does the priest smile?

[@muhammadahmedkhan6847]

A certain Priest would love this

[@korosan07]

A certain priest would love this

[@nfa_copium2479]

Chef wang gang: makes mapo tofu Me: yorokobe

[@djsaito]

Made this today using his recipe and format. Came out really well... my friends loved it. Better than other recipe...

[@ajinata849]

i tought mapo tofu was a complex recipe when i saw other people's video and i gave up trying it, but after seeing this, i realized i had all the ingredients in my fridge! epic chef wang! very simple recipe

[@mootoast8614]

Yorokobe shounen.

[@naruhodon]

KZbin recommended this to me right after I got Rasputin in FGO. Yorokobe me...

[@wluobmai1496]

首先拿起電話撥打離家最近的外賣餐館，然後點一道正宗麻婆豆腐，最好多來碗熱呼呼的白飯，最後就是等待外賣小哥的到來，一道信手拈來的麻婆豆腐就可以享用啦⋯⋯

[@KK99081]

哈哈哈哈你好可爱

[@jingsongli]

good

[@skyblue1348]

没毛病，兄弟

[@user-nq2ix1pw6z]

笑死我了

[@verdasney]

Met my best friend from Chengdu and she introduced many delicious dishes like Mapo Tofu and Hot pot. Now I'm a big fan of Sichuan food. Hope I can go to Sichuan and eat a lot of food. -From Thailand

[@kollooooo2794]

welcome

[@user-vl8ok3jy6u]

welcome

[@FanxiangLi-zi4fw]

Welcome.I am from Sichuan.Not only are delicious dishes there，but also well-known attractions

[@shanthinisubramaniam9750]

Yours videos are amazing. You explain really well esp basics of cooking. Thank you for the english subtitle.

[@joshjosh1386]

That was absolutely amazing. What a privildege to be able to see such cooking of this caliber.

[@18steps]

Out of all the mapo tofu I want this one!! Spice level is extreme and I bet taste is out of this world!! 🤤

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@leaonardland9001]

Me too, 18!

[@jacksmith-mu3ee]

A certain priest approves

[@Al3j04An4sh3]

Yorokobe shonen

[@kyose4224]

Look at the skills and how smooth the operation of all these large ass equipment. Truly the best of the best chef Wang.

[@tepz1196]

Chef Wang Thank you for this video. Ever since I saw and learned about Mapo Tofu in Shokugeki no Soma, I've been wondering how to prepare this. It is always a pleasure to watch chefs who know their craft.

[@haileybalmer9722]

The traditional chopped chili is very funny to me. I've been chopping my chilis and Szechuan pepper the same way. I've been doing that because I didn't want to clean out my spice grinder before and afterward. So I've been chopping everything up by hand, thinking I am so bad, I am so lazy. Nah, it turns out I was just being traditional!

[@diptarkadas5193]

wonder if mortar and pestle will work, much easier to clean

[@wargonzola3711]

​@@diptarkadas5193 Still delicious, different texture. I feel like the sichuan peppercorns stay a better size in the chopped version so you get nice little bursts of their flavor. The difference is probably only really important if you want it to be Traditional with a capital T.

[@user-gz8qd1gj1i]

No one in China will break ingredients with a cooking machine! It's all cut by yourself

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@ckoh4151]

@@diptarkadas5193 Knifing and pounding produce different textures.

[@jpeng9391]

王刚师傅，我心中眼中最顶级的川菜大师，干净利落，手艺娴熟，菜品一流。 Master Gang Wang is the best Sichuan cuisine chef I've ever seen, top-skilled and superb. Many thanks to master Gang! 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@Gr8pezGaming]

i love how every chinese chopping board is always part of a tree that fell down in front of the house

[@jackgoldhang4291]

Probably the best chopping board ever, unlike white people plastic chopping board and tiny cute knife lmao

[@lisamarieschnee]

Yeah I have seen this kind of chopping board in videos of other chinese cooking channels

[@timngim583]

Its just the decor

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@cinnamon3578]

Asian*

[@mysticseraph2213]

Magnificent! I could never make it the way you do, but it was beautiful to watch, and a true testament to your skill as a master chef. Thank you for sharing!

[@arjunratnadev]

dude the ordeal at 2:24 why? just use a grinder dood? it was completely unnecessary and so messy, a grinder would have done the same job with little mess

[@endymion6165]

@@arjunratnadev its easier to clean a flat surface than a container and its blade. So yeah id rather clean the chopping board

[@fernwebb5568]

I have never seen anything like this in my life. Chopping fresh chili that fine, cooking with a wok like that- season wok, dump - add oil. Everything looks so good. The amount of beef and lard is very modest and tasty I know. Thank you. This was amazing.

[@shanewirkes]

I just ate but my mouth is watering like I've been fasting. Excellent video!

[@ayan4697]

This is an absolute master of a chef. It would be a dream come true to try out your near-perfect dishes sifu.

[@mkrtks6327]

Not only mpressed his skills, methods but also by how he uses different chopping board after cutting the meat.. very hygienic. Respect!

[@otterspotter]

I've been eating and making this dish for ages. I've tried a lot of recipes and adaptations, and this is by far the best results I've had. I didn't have the spring garlic, nor the fortune of having the heat level on my stove, but got the rest. Will be sure to try a lot more of your techniques again the future!

[@UltimateXmas]

Fantastic recipe, thank you!

[@dianahowell3423]

Thank you, Chef Wang! Your videos always inspire me to try new flavors.

[@theodorefox5367]

thank you, chef wang. what a delight to watch you cook.

[@onm7864]

Hello Chef. It is very impressive to watch your smooth gestures and the equipment you're using, very interesting. Greetings from France!

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@wawakevin]

you can try my recipes，thats easy～

[@wenxinchen6278]

The tutorial is so detailed, I can't wait to try it out.

[@peterlam2738]

that was so relaxing and mesmerizing.. the way he works the wok.

[@kellykim4794]

It's so great that I found this!!! Thank you

[@wiewiorka_ojoj4167]

I love you explain the purpose of every step. Thank U, I’m preparing the tofu with you Chef :)

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@alicesmith4249]

Looks delicious!

[@ronaalkuino1863]

Your work is so awesome! Looks perfect and very delicious 😍

[@kokuvilkokuvil8392]

You are awesome chef. Beautiful demonstration. Thanks to u I got to learn from the scratch the most authentic way. Thank you very much . Wishing you good health, prosperity and happiness!

[@amysays3980]

Wow! The cooking station set up is awesome! And watching Chef Wang's skills is like watching art in motion 🥰🥰🥰‼

[@bobbiusshadow6985]

Clearly a master of his craft

[@Marcus-gw4bb]

@@bobbiusshadow6985 Absolutely.

[@mattiasabel]

Wooow, thanks for this video! I have cooked pretty authentic versions of Mapo Tofu many many times, but never in this way, looking forward and curious to try this version!

[@themorethemerrier281]

Thank you. This way of presenting is marvelous!

[@pavkRN]

Wow. This is the real stuff. How it's traditionally made. Thank you.

[@maruwan-dono]

I see him slice the tofu and i only think about that jamie oliver guy who broke the tofu into pieces 🤣

[@yohannessulistyo4025]

This is a firm version of tofu. Jamie is probably using the soft Japanese tofu that is never meant to be stir fried like this. He needs to boil it in salt water first to harden the soft tofu before processing further. Jamie is a nice guy and has inspired a lot of people to cook by themselves, but skill and knowledge-wise, he is more like "food motivator" than an actual chef.

[@AnimeKingdom01]

@@yohannessulistyo4025 If you inspire people to cook food on a wrong way. I would rec people to watch Gordon Ramsay.

[@cczsus6513]

@@yohannessulistyo4025 Well I think of him more as a cook who just cooks randomly just like your typical joe.

[@GIN.356.A]

@@yohannessulistyo4025 nope this is actually soft tofu. The firm version is called Dougan and it means "dried tofu" and that's not used to make mapo tofu.

[@kuromaze795]

because no matter what tofu you use, you aren't supposed to break it. what's the point of making it solid shaped if the cook gonna break it? because you are not supposed to cook it like that.

[@PixelProlo]

Thank you for sharing this authentic Recipe of Mapo Tofu :-)

[@walter4796]

Doesn't matter how you cook it, there's always so much flavor in it, incredible

[@heissmusik]

Simply amazing!! Srsly mouth watering watching this 🤤🤤🤤 definitely making this soon! great video Chef! Thank you!

[@somefreshbread]

This looks incredible. Fewer fermented black beans that I expected!

[@biobot4967]

Hello, I'm new here. This is your first video that I have watched and I subscribed right away. Great job!

[@jongler9775]

Chef Wang is indeed really good. This Mapo Tofu looks so tasty !

[@kblazy]

hi from Florida Chef Wang! love your techniques and methods, food always looks amazing. keep it up!

[@codshoes]

Incredible knife and cooking skills!

[@casualinvestor6220]

Looks super good! And uses a lot of techniques I hadn’t seen in other Mabo Tofu’s KZbin videos!! Thank you for your recipe!Making it over her in California ;).

[@mrpbody44]

Great recipe and love the artful way you work.

[@byrmblr3838]

Looks delicious chef! Thank you!

[@yes.3813]

YOROKOBE SHOUNEN

[@earlystrings1]

Wonderful, definitive version of this classic, the best tofu dish in the world!

[@jay9916]

yes

[@ladoga]

I wonder what is definitive. I've been doing it according to this much simpler recipe. kzbin.info/www/bejne/qHiuiWakfa6np5Y What I like about it is that it doesn't add MSG or thickener. Are those traditional?

[@specialmaking]

Amazing authentic Mapo Tofu!

[@samasrcounts6079]

Uncle Chef Wang you are a legend!!!

[@Sumatra-du3nt]

I am here because Uncle Roger said he is the best chef ever, and because he uses MSG. Hehehe

[@shuyunliu6127]

O-O but he use colander

[@user-gz8qd1gj1i]

MSG is made of corn！so what's the problem?

[@shuyunliu6127]

@@user-gz8qd1gj1i wait are you talking to me?

[@Dark-vg9nw]

@@shuyunliu6127 colander is mostly fine for dishes that aren’t related to egg fried rice

[@EJBen007]

I'm guessing he's a Tiannanmen Square denier too?

[@zenitsumadeinasian6937]

Kotomine kirei approves this

[@bhcbhc]

100% efficiency. This rocks and I am drooling.

[@pamparker4047]

Thank you so much for sharing your time and knowledge

[@estiyanidadee4654]

thank you for the recipe.. I was tried it at home.. and everybody love my mapo tofu... god bless

[@juliezeit1515]

perfection! so delicious and so clean!

[@Lazykoalabear]

Thank you for teaching us!

[@samaireoctober5584]

My all time favorite dish!!

[@dzikri8940]

My local Priest said it wasnt spicy enough to his liking

[@peanutbutterjelly2188]

I am so obsessed with mapo tofu. Thank you, chef!

[@nagawahyudi]

grgr komik master coocking boy

[@AmognusAmgos]

多谢大厨，我一直想学会烧自己的麻婆豆腐！

[@Alice_Walker]

I have never wanted to eat something out of a food video so much. Yum!! 💜

[@shahizaq4730]

now i can finally make mapo tofu properly. Sasuga shounen

[@jeanninesandmayer2926]

It is simply beautiful to watch such a guy at the top of his game. Not simply good - but excellent. Bravo man!

[@jeanninesandmayer2926]

I might be an ignorant Frenchman but...I hear Pixian Doubanjiang is the secret ;-)

[@Cyrasynove]

看到流口水😋

[@bestpriest2224]

I love this recipe

[@xiaobrenda]

我觉得步骤解释用大一点的字号放在醒目一点的位置比较好。

[@harbingerofwarx995]

Well I'm going to have to try this version for sure. I've been making the Chinese Cooking Demystified version but this one looks interesting with the pickled ingredients.

[@jay9916]

mysterious？

[@Shichao112]

Their version of dishes are usually really good, but this is a pro version, often suited for restaurants. Chinese fans on his main channel therefore usually joke about, saying his teaching people to open restaurants rather than cooking dishes. Stick to what you like, cause certain techniques in his videos are difficult to replicate in home kitchen. In the end it’s the taste to your pallet that counts

[@robarandjelovic4068]

Me too! I love the results of the Chinese Cooking Demystified version, and am happy that I can source the ingredients in Canada. But it's nice to see the pro version as well! Delicious :)

[@randomchina6982]

kzbin.info/www/bejne/bXarZ4SpnLB7Z5o Chinese HotPot

[@melblacke5726]

Oh boy, this looks delicious!

[@kls-9589]

Magic! You work that wok!!!! Amazing skills.

[@qingshanxuen7231]

I always loved Sichuan cookings! Mapo tofu is a must for me atleast once a month, and hey, silken tofu taste better for me

[@severteran9897]

Kotomine Kirei approves

[@dostma1]

The knife skills are amazing!!!

[@ViersechsC]

最喜欢麻婆豆腐了！🎉

[@StandoPawa]

First saw this in Shokugeki no Soma, then finally saw how this is cooked irl. Looks so good, chef! 😋

[@professor_tenshi]

Ooooh I see, you're a fellow man of culture 😌

[@ichi_san]

This is wonderful, thank you

[@Brandon-jw5cv]

That looks so freaking good

[@kidzvrevo4390]

OMG. You deserve more than 1M subscribers.

[@unknownpatriot2882]

He does on the Main channel

[@siuhangchen8986]

看到这评论区的中英文比例，不禁感叹王刚老师在国际化方面做的确实好啊。很自豪我们又多了一个文化输出的频道! Really appreciate your work, thank you Chef Wang.

[@seltainc1715]

真文化输出啊，99%都是英文使用者

[@brianraulerson5037]

That looks amazing.

[@fullmindstorm]

What a great chef 👏🏼

[@Emiya491]

Yorokobe Shounen

[@Leo90009]

corona quarantine.... need some MA PO TOFU !!!

[@goldenwhitegirl]

Thank you for your recipe, my boyfriend really do love the dish. The 'knifed chili' and scallion oil is superbbbbb. I DO LOVE THIS RECIPE SO MUCH!!!!!

[@caleblayton7836]

i love chef wang

[@dudleycarl0]

I wish I had access to a jet engine stove like Wang Laoshi

[@AndrewRasmussenRides]

Bucket list!

[@CydeWeys]

Apparently restaurant wok stoves can do 100k+ BTU. Meanwhile, my stovetop at home only does 20k BTU and that's good for at home.

[@wenxudong2998]

Wang Shifu

[@saylessstuff]

I Tried this recipe yesterday and tasted great! I couldn't source rapseed oil or pickled ginger but with some fixes all turned good. If you are not used to spicy food i recommend to reduce the amounts of green pickled chillies or to deseed them before frying them, because they are hot af.

[@100spoonsonatable9]

canola oil is rapeseed oil

[@paulshaw3907]

Rapeseed oil is the proper name for Canola oil

[@weesenpai9056]

One word. " EXCELLENT"

[@d34dgunm4n3]

Very nice, I'll try it out!

[@Roxyism]

The priest smiles...