Make Mapo Tofu, A Spicy Sichuan Dish

[@georgewbushcenterforintell147]

I learned this from Taiwanese restaurant owner . my preference is to cube the tofu and deep fry it golden brown crispy with a soft inside . the mapo sauce soaks in to the side of the tofu . now u have a crunchy texture instead of all soft

[@raykuang2889]

My uncle use to manage Four Seas before it closed around the early 2010s and then eventually turned into Mister Jiu’s. So many family gatherings there, but wow, this is the first time seeing the insides of this place since then. I gotta check you guys out, Keep it up!

[@GilbertLew]

I probably know your uncle then. Our family ate at Four Seas so often.

[@raykuang2889]

@@GilbertLew oh for sure, thanks for the reply! Yeah, he’s really outgoing and He definitely would have recognized your family 👍 he was the guy in a lot of those pictures on the wall haha

[@BuzzLiteBeer]

This is a really different take on the dish and I'm all for it. The lack of Sichuan pepper corns and doubanjian in the initial fry makes the "Sichuan" label a bit of stretch though. Just call it Jiu's Mapo Tofu.

[@nikopic]

In the chef's defence, he described it as their own take on it. It's just Munchies that called it Sichuan in their title.

[@raykuang2889]

He did sprinkle some ground Sichuan peppercorns at the end though. I’d imagine in the actual dish, they would have added it in during the making of the sauce though

[@bubblebabebea4549]

Just Jiu's Tofu. "Mapo" means "Numbing Grandma", so if there ain't no Szechuan pepper in it, it ain't Mapo Tofu. The beef gravy he made looks real delish tho. 🍚

[@heheneji]

@@bubblebabebea4549 didnt he sprinkle szechuan peppercorn tho?

[@camargue92]

@@raykuang2889 the sichuan way is to sprinkle at the end as well, the numbing flavour becomes milder as it's cooked so you add at the end

[@tlacuache4448]

The only time I’ve had mapo tofu, it was from my go-to spot near my home. The sauce had peas instead of beef lol but it was spicy and the tofu was silken. They played well together but I had never had silken tofu before so I was surprised by how different it was than my regular tofu order.

[@jacqueline1769]

this is my favorite chinese dish and this version looks absolutely delicious

[@KoiiiKoiii]

6:06 just needs some rice now 😂

[@akiblue]

Gypsum, Calcium sulphate? Also known as plaster of Paris? I have a 25 kg bag in my shed I use to break up clay soil in my yard. Now I can make 25000 gallons of silken tofu! In all seriousness, this dish looks like everything I crave when I go to a good Chinese restaurant.

[@Meepmeep888]

Brand Jew is such a chiller. Repping Asian Americans so well

[@jellosapiens7261]

Rib eye cap? In mapo tofu? Damn, that's higher-quality meat than I would expect

[@svfrey7]

It's a gigantic fucking waste of meat. Mapo Tofu uses the beef mostly for texture and not really flavor, so essentially this dude just used THE MOST EXPENSIVE CUT OF BEEF for a dish that no one would even recognize it in. Unbelievable, absolutely shameful.

[@l7le]

How else can he charge an arm and a leg for peasant food?

[@suspiciousneighbor4799]

@@svfrey7 u mad? :tf:

[@michaelellison204]

@@svfrey7 Chill. Nobody cares.

[@YizzERR]

@@svfrey7 It's called art.

[@evankun27]

finally, a mapo tofu that I can eat! I've been wanting to eat this dish for so long now, but it's rare to find the halal one, or at least one that don't have any pork and lard.

[@ToniToniKitchen]

The ribeye Tofu dish looks super delicious. Your book will be a Best seller. 💙👌

[@chintanasuthichai1247]

Thank.you​very​much​ i​ love​ mapo tofu​ the​ way.​ U.​Make​ is​ soft.​Silken​

[@seancoyne3261]

One must have the numbing pepper. It’s like Saffron to Paella. Many versions can work but there is always 1 element that makes a great dish.

[@peterfdavidsonify]

He literally sprinkled Szechuan pepper corn over the top to finish the dish...

[@mikal5693]

I was not expecting to learn to make tofu but I’m here for it

[@sainsrikar]

The salsa background music is good

[@danielazran3216]

Love those recipes that include ingredients I always have around!

[@italogabrieleborrelli5839]

I'm not sure if you're saying this is one of them but my advise real quick if you're making your own tofu (to anyone reading this) is you can't just use any soy milk. Most commercial soy milk sold as a milk substitute doesn't actually have enough protein and fat to coagulate sufficiently. You're best off making your own soy milk at home or finding some that is intended for tofu use as the one he has is.

[@poltronafrau]

Yeah I finally found a use for The bag of gypsum I have laying around from Tiling my bathroom

[@danielazran3216]

@@maniswolftoman Hey, I'm just joking yeah? I also really liked the video. Cool stuff :)

[@atharvakulkarni1892]

My local priest had this to say: "Rejoice, young man. Your wish too, shall come true."

[@HakWilliams]

Dude! That's next level mapo!

[@dovahkindragonborn9827]

not traditional, but it looks amazing i might have to try to make my own silken tofu and do this

[@user-up3tv2ei7g]

I could eat this for the rest of my life

[@iraAlbucher]

That looks awesome ! I hope I can make something close to what you made. Next time in SF we are coming for lunch!

[@Pinselspitze]

just cooked this recipe. so easy to make at home! thx mr Jiu

[@zeebzorb6785]

LOOKS GOOD BROI

[@shlomovenezia101]

INCREDIBLE!!!

[@medeamaterial]

can't wait to try this!

[@AdamPearceMedia]

this looks sooo f'ing good

[@alexreevecooking1316]

I have to make this! it looks so hearty and delicious

[@chino9967]

I'm a big fan of mapo tofu .I really wanna try it looks so delicious !

[@spotteddogmemphis]

Y’all need Wang Gang to break this down since he’s from Sichuan.

[@Cook_with_adi]

I’ve seen this in food wars....mapo tofu with mala sauce 😋

[@bakakura7818]

ahh a person of culture..

[@firstnamelastname6148]

Ayam penyet

[@TypicallyUniqueOfficial]

This looks divine

[@CarpeDiem-ii5fu]

This looks so goood!!

[@teemondy]

Lol if I don’t have beef fat chili oil… of course I don’t.

[@tugger]

You don't need either. Get yourself some toban djan. Real people don't prepare mapo tofu this way, it's a misleading bogus recipe

[@tatjanaasmr1950]

Omg i need this Book 😱 where can i buy it? ☺️

[@YizzERR]

Nothing more refreshing than a competent, humble chef. Word up

[@rooh-ante-inferno1276]

I miss this dish.

[@annaopuszanska1348]

Thank you for the video ❣️👍

[@yukuhana]

Wow, all my life I've eaten in the restaurants, home made from my Mom, and even my own creation, but I've never seen ma pao tofu made this way! Strangely foreign to me and I'm confused. But this is by a chef in Chinatown?!

[@kokopellicrazy]

His restaurant in Chinatown is $$$$ and has Michelin stars, so it's a very upscale take on mapo tofu.

[@feastmode7931]

consider it "deconstructed" mapo. i don't think it's all bad "fusion" bc the ingredients honor the original flavor profile. but i am curious about how much lighter the dish must taste with that super-silk tofu and a sauce layered on top, not mixed in.

[@caimaccoinnich9594]

This is very non traditional even if he's from Chinatown. Nothing wrong with it, just saying. Btw, it's Mapo 麻婆 in Mandarin, is it Mapao in Canto?

[@LeakenaDoll]

And with a side of white rice 👌🏼

[@mon6745]

So good

[@NAlter1]

Yorokobe Shounen

[@chenuriyuthararajapakse2639]

I don't even have the first two ingredients... Or tofu It's 3.29am and I'm hungry

[@jonahgoldstein5811]

Looks killer!

[@KRayxKodessA]

This looks really interesting... could be tofu gateway

[@lukemclellan2141]

That's a good point and I believe that this dish is the best way to introduce tofu to anyone who's apprehensive about it.

[@lovecinnamonxx]

Lemme tell you, this stuff is fucking addictive, one of the best dishes ever. I think I'll actually have to make it again soon after watching this 😄

[@sundawg911]

Damn! Looks so good. I wish I could try it!

[@AnosmicGio]

FOOD WARS !!!

[@kennytieshisshoes]

Man that sounds good!

[@DubbleStepRecords]

I fucking love mabu dofu

[@lS-qp6zq]

YUUUUUMMMY! tnx 4 the diy tofu.

[@fruitylerlups530]

All i'll say is its a bit of a waste or a dhame to use Rib Eye Cap in this dish, the beef is for flavour and cheaper cuts are equally as flavourful, oyster blade, minced chuck. Still this is a pretty damn smexy looking innovation on a classic.

[@jellosapiens7261]

Iirc it's common to just use pretty cheap fatty pork mince for this, right?

[@tugger]

@Ross- A -Roni no, it's a stupid pretentious waste. Mapo tofu (like chili) is a recipe designed around "stretching" the flavour of lower quality cuts. Would you make pulled meat out of filet mignon? Of course not. You see how wasteful that would be. Mapo tofu is made by stewing tofu and cheap ground or chopped meat together, usually pork. The entire premise of the dish (or this class of food) is as insulting as a Kardashian pretending to identify with the working class.

[@fruitylerlups530]

@@tugger the only thing i fjnd pretentious is the ribeye cap, other than that i like the idea, its not traditional mapo tofu but it does seem awesome

[@fruitylerlups530]

@@tugger its also this stupid conflatiom of.more expensive cuts with more flavour, filet mignon has very little flavour, thats why they prepare it with other cuts and stuff like in Chateau Briand. Chuck has plenty of flavour, thats why its a go to for burger meat. Rib Eye Cap has less flavour than Rib Eye, why not use Rib Eye lol

[@ageeksadventureswoohoo9213]

Love mapo tofu!!!!!!! 😎😎😎😎😎😎

[@diveanddine]

looks bomb

[@e.priest8937]

Damn.. love that

[@JackMarshallEatsFood]

The intro says "Mapo Doufu."

[@pgrevstad]

K, gypsum is used under plaster. WTH?

[@Bob-em6kn]

I thought the toufu was supposed to be cooked with the chilli? Idk maybe just different style. Love it thou

[@tugger]

Yeah his whole "steam it to open the pores" is the most asinine shit I've ever heard. You're supposed to let it stew for a bit. The gall of claiming "this is a comfort food like chili" to make this abomination is really a giant middle finger to working class food. It's like culinary gentrification

[@fourtii8707]

@@tugger it's amazing how many ppl in the west know so much about traditional Chinese cooking, sir u r an expert foodie👍

[@tugger]

@@fourtii8707 from learning it from chinese cooks who don't bullshit us with their michlelin gentrification recipes

[@feastmode7931]

@@tugger -- the *original* is definitely supposed to stew, and i'm sure Jiu knows that. but i think this dish would convey a much lighter texture and initial flavor because the silken tofu is layered underneath an intense sauce. it's like a deconstruction. a lot of chefs do it with their favorite dishes. and sometimes it's dumb rich-ppl BS but idk, this isn't mapo with caviar and gold. it's just the invention of a curious cook.

[@Grandmaster-Kush]

AngelBeats! :)

[@Babbngt0n]

The first anime I ever saw as a kid. Lol shit made me cry lmao

[@sonofaquack6987]

?

[@robzsarmy5471]

Fate stay night

[@hassovonfritzeflink9148]

Maybe it is the fault auf some colleague of Jamie Lee Curtis (not from taxes dept, but from immigration) who didn‘t know how to correctly transcribe from Chinese to English, should be Yeow or something!? Nevertheless, taking something, giving it a personal twist into the „better than before“ direction ist the way to progress. 3 thumbs up for this style of Mapo Tofu.

[@7dayofficial130]

delicious😋

[@kailuo4171]

I think 'freckles' probably translates better than 'Acne or irration' for mapo

[@VaatiOfDarkness]

Yorokobe shounen. Kimi no negai wa youyaku kenau.

[@sagucciesanatoro758]

Asian angry joe, this look good Will try it when I get the chance.

[@KLVN.C]

I could eat 10 bowls of rice with just the sauce itself

[@bbqseitan7106]

This can be a great vegan bodybuilding meal Low calorie, high protein, flavorful Just sub the meat out for an alternative, make the sauce and we good

[@stevekim7587]

Genius

[@williamwestmoreland4069]

Angel's favorite 🥘

[@Avarice0918]

Yorokobe shounen-!

[@apersonwhoseesvids]

I'd pay $18 for that

[@jackwu8832]

Dude has the cookbook laying on the table 6:06. What a scrub

[@MrRickshaw]

Will this work with store bought soy milk?

[@daycart]

I see this dish contains minerals!

[@isaiahriderbalais5803]

anyone who knows what’s the ratio of soy milk and calcium sulfate?

[@lex350us]

This is weird way to make Mapo Tofu

[@KCMasterpiece]

Dude's using ribeye cap for this dish. Damn.

[@Smashtacular01]

An American making Chinese food set to Spanish/Latin music. Love it. Love everything about it.

[@Sheepy007]

Maybe I am the asshole here, but if you do a "take" on a dish that is completely different, it's not that dish anymore and should be renamed. Because while looking good, that's not Mapo Tofu

[@goat666db]

Thank you

[@tugger]

Thank you.

[@gamezeek2746]

I saw kuga senpai make it😁

[@MCPeeBoy]

I can't help myself but think of it as what American Chinese people think Mapo Tofu is. Nobody is going to get silken tofu and have it be in the bowl. They will use semi firm and cut it to cubes and mix it with the sauce in wok. Also the meat is kinda expensive. Surely is taste amazing but it has been a bit americanised.

[@momentoHermano]

It's clearly his take on the dish.

[@impulsethoughts3683]

It's specifically this chef's take on mapo tofu. The standard American Chinese version of mapo tofu is also very different from the original Sichuan version and not like Chef Jiu's version, but resembles more like the Guangdong/Hong Kong region's take on mapo tofu.

[@AidanTheLoverBoyOhDwyer]

can we use agar as the substitute coagulant instead bruh

[@justhuyen]

You can do that, but the texture will not be the same as this method and you should follow the instruction on the agar package.

[@silverfoxxflame]

I would not recommend it. If you can't get the proper coagulant id just buy a store bought tofu

[@justhuyen]

Actually you can also do tofu with vinegar. It will be a different method from the one from video, but the quality will be better than agar.

[@sergiodma]

His beard is impressive (for an Asian guy).

[@wolfingitdown2047]

Well don’t mind if I do 👹

[@GrumpyQian]

This looks nothing like authentic mapo tofu though

[@svenskan]

why some of your videos aren't available in Turkey?

[@broccool2300]

Just replace the beef with turkey and you are in.

[@svenskan]

@@broccool2300 cool joke

[@broccool2300]

@@svenskan The real answer is because some countries practice protectionism where they block what they regard as offensive or dangerous for whatever reason. Lots of countries do this. Because this is a food channel maybe they regard pork as offensive.

[@svenskan]

@@broccool2300 im not muslim -_-

[@broccool2300]

@@svenskan But Islam is the dominant religion in Turkey and the people who make decisions are basing it off of their religious beliefs.

[@daveray6195]

Yorokobe shounen.

[@taiyipan3138]

Chef's new take on the dish. Not Sichuan version of Mapo Tofu.

[@DiantiRose]

It would be better if you add some coriander👍

[@VVVVVVV707]

the overly loud Spanish music isn't annoying at all.

[@khdailylife5423]

I feeling to eat

[@antidecepticon]

uh oh Hot Dog!

[@l3K8]

Looks like dan dan noodles sauce

[@literally_not_kevin]

Lmao they spelled his name Brandon Jew in the community post and captions, no respect

[@Kitsune015]

YOROKOBE!

[@yuyuaru]

shonen

[@clonesharpshooter101]

Asian Angry Joe!

[@joek6820]

Kuga would be proud

[@oltorf520]

so much beef fat. blessed be

[@saisamsuri]

5:26 La Ga Mao? Does he mean Lao Gan Ma?

[@bunerzissou]

@@vaporz109 you don’t even know that back story behind that and makes you look dumb

[@bunerzissou]

He says Lao Gan Ma are you deaf?

[@eduardovega1326]

Make no mistake you just used drywall as an ingredient

[@Pabosss]

I love the music !! if only it was a tiny bit louder so we can’t here the guy at all

[@Raisinbran64]

Here from food wars

[@ruok5953]

Jew

[@gangli9463]

I want to know what’s hanging there in the corner.

[@r.slaurent437]

I literally didn't notice that until i read your comment, now I'm wondering the same thing