The Vegan Mapo Tofu Nigella Lawson was craving | Elizabeth Haigh | Auntie Liz

[@relaxwhc]

If you enjoyed this video, raise your hand to show Auntie Liz your undying support 🙋✋🔥

[@nostoys69]

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[@vishveshmusic4941]

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[@ANTSEMUT1]

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[@RimoltFreeGuy]

She is Chinese right? There is no way she is Caucasian.

[@Ferrow6]

She is from singapore. So figure the rest out urself 😜

[@12345fowler]

If we have to suffer 10 times a Jamie Oliver show just for the benefit of one Chef Elisabeth show I say it is still worth it. Happy to see genuine people respecting their roots and not afraid to take that 'cooking chef' position to show the world. That makes it real and so much more interesting. Keep up the good work.

[@mdharrisuiuc]

I have found that cooking off the mushrooms first helps to drive off the water and allow browning of the shrooms, and then building the mapo tofu after that. Thisprevents burning the garlic/ginger and bean paste.

[@leonardschumann9212]

This way makes it better with beef/pork as well, but then temperature control is important, especially when going the traditional way with fermented black beans and doubanjang as these burn quite fast.

[@haozaizhang]

A great recipe, slightly different from traditional one. One interesting hardcore trick of Mapo Tofu is it should be hot when served, so Sichuan Chefs usually serve it with heated deep bowls but not plates coz plates make dish getting cold easily. Another trick I learned from Sichuan Chefs is that Mapo Tofu fits mushroom seasoned rice very much. Maybe mushroom risotto is a good companion to Mapo Tofu.

[@Lulu-jl5zd]

Beautifully balanced... I love they way you cook it has so much poise rather than racing around the kitchen and getting out of breath like some of the gentlemen chefs do everything is mise en place and just a delight - like an artist with their palette rather than a painter with a bucket. 100k subs is on the way Aunty Liz!

[@XDSerialKiller]

Auntie Liz's cooking is so good even the sun comes out to check it out. Fuiyoh!

[@christiannanan9959]

Auntie Liz you are the best!!!

[@tl1326]

and in london of all places

[@ZainBeautifulSoul]

You can also use Chinese red chilli bean paste instead of Korean and add a teaspoon of 5 spice powder. You can also add chinese brinjals/eggplant, pre fried with corn starch. Beautiful dish, thank you Aunty Liz! 😍💜

[@winnie2551]

Thank you Liz, I love watching your videos, but being a vegan it's great to see some recipes that I can try myself! Looks delicious and your garden is beautiful too.

[@RatafakTehPlachta]

little tip is to firm up the tofu even more and season it by boiling it quickly in salted water and then draining, also you extract more flavor from the bean pastes when you fry them with garlic and ginger before adding the pork or mushrooms in this case

[@burner8959]

Auntie Liz you rock. You have a wonderful way of presenting your dishes, serious, but able to have fun too! Best wishes to lactose intolerant man, as I know his pain all too well. Many thanks to Nigel for bringing you into my KZbin orbit. Keep 'em coming Auntie Liz.

[@itstobitan]

"Tofu on rice is the best comfort food... " Wisest words on KZbin so far. 🤟🏼😍

[@icyhot8474]

Aunty Liz, Love your video! You just go with the flow and I like that. Thanks!

[@Cupofgo]

This looks so simple and delicious, appreciate you creating the vegan version.

[@lesley90]

Doubanjiang and gojuchang are both made from fermented bean paste. The flavours and textures are different. I alwaus have gojuchang in the fridge, so, i think its a creative substitute. 😊

[@redeyezgenoc2346]

Hey aunti Liz! Looks fantastic! Will try it definitly! Please try the marinade of my late korean mother for Fried Tofu. Gochusang, Mirin, soy Sauce, sesame oil, garlic, a bit sugar and a Shot of water. Garnish with roastet sesame seeds. Greetings your Fan markus

[@Gdwmartin]

Love Mapo Tofu! This is the first Vegan version I've seen, I will have to try and make it. Young Man Cooking has some awesome vegan dishes on his channel. Loved most of them.

[@thomasschmidt1836]

As a side or just as is with a bowl of rice, spinach stir fry with garlic, ginger, sesame oil, sesame seeds and sunflower seeds (option to add pumpkin seeds). If I don't want a purely veg dish, I'll start with some Lup Cheong or diced bacon rendered before adding the aromatics and spinach

[@suzz1776]

Just got in the 14" carbon steel round bottom wok I ordered and I can't wait to use it with ur book I bought. :)

[@AuntieLiz]

Season the wok well first!!

[@levynkhs8820]

you cant wait, sadly you need to wait

[@khiakyere1191]

@@AuntieLiz your so pretty

[@iamtheverybestever]

My favourite dish! Love your work, so relaxed yet highly skilled, great presentation. I trust your cooking, keep up the awesome videos.

[@Mooncurry]

So glad to see a vegan recipe on your channel. I always appreciate vegan takes on authentic food. Definitely gonna try this out. Big thanks! 😊

[@TargetGoBoom]

I did this a similar recipe on my channel a few videos back using ground cauliflower as a meat substitute. Turned out delicious! Great video, really enjoyed it.

[@badjuju6563]

Im not a mushroom fan but the OG recipie sounds amazing. So good to see you smile and have a giggle at the end.

[@matthewcole4132]

I have had Makan for about 2 months and it is my favourite cookbook.

[@TY-ob7fz]

Hi Liz. Looks terrific with all the ingredients and that Thai bird chili, yes !!! I usually like to blanch the tofu in boiling water after cutting to cut natural sour taste. Makes the tofu taste sweeter.

[@jho6742]

Just made this now, was really tasty and heavy at the same time. One thing i would try next time is to use chinese mushrooms and also aubergines in the dish.

[@dylantrinder1571]

This dish looked like it was packed with flavour. I’ve not eaten tofu for over 30 years but may try it again now.

[@jamescassar5348]

I'm just admiring aunty Liz's knive skills. Must be a chef thing but that's my favorite part of that video 😂 and the msg 😅

[@MoniqueV119]

Will make this tomorrow ❤🥰 thank you, Liz.

[@brianlew86]

Gonna try this. Thank you Aunt Liz!

[@redrockcrf4663]

Auntie Liz, I am so confused by your Szechuan peppers ground up. Anywhere I've lived, these peppercorns are reddish?? Loving the recipes, thanks.

[@JuanDelaCruz-ekmg]

Auntie Liz cracking up in the end is priceless. Your laugh is contagious. And as always, I like the technique of how you slice. Can you make a video on that? I like how you prepare things up prior to the video and how the tofu is evenly sliced unlike Jamie Oliver disintegrating bits and pieces on his pan. 😂 Plus it has a little dash of MSG. Fuiyooohhhh! haha

[@FullMetalFlameMatt]

Thanks for the recipe Aunty Liz

[@leunga]

I am so impress you wear white or light colour in a lot of your videos and not get a single splash on you whilst cooking or eating. Didn't know you could use the Korean red bean paste for this dish - will definitely try next time. Great video and recipe as always 👍

[@anniebell6846]

I will be attempting this once I can decode the mushroom situation . Szechuan numbing is like a flower called the toothache plant thats an edible daisy used in cocktail making anyhoooo YUM Aunty YUM

[@lucky_nintendo_gaming]

I'm a hugeee fan of tofu and I've seen this dish before from an anime I'm watching (food wars) and now that I saw your version I wanna give it a try, just waiting for my Sichuan peppercorns

[@podgedurka]

Stunning video. Love the casual presentation

[@ghw7192]

Mapo tofu is my favorite Chinese dish and I judge Chinese restaurants by how well they make it. Thank you for such an easy to make vegan recipe!

[@anamrake]

Awesome video Liz! I was a bit hesitant seeing gochujang used instead of the normal paste, but the end result looks really delicious. Definitely something to try next time. Will look forward to Makan 2.0 release!

[@3November953am]

That garden backdrop is 👍🏼

[@maylloyd3348]

"I've opted for the firm one..." Sorry, children.

[@GGray.]

Haiyyaaa mind so green eh

[@CookingwithYarda]

My imaginary wife is raw vegan. So the question is.... can she swallow ?? Sorry children :-D

[@svbarryduckworth628]

Why so dirty? Why so dirty?

[@dennapedia]

I love watching your videos, I always learn so much and not just about food 😊😊😊. Greetings from Colombia 🇨🇴

[@IKONtheband]

I love your videos, and your expressions and personality when you cook. I don't like seafood, but would try your recipes as you are so convincing :-)

[@duncH73]

love Mapo Tofu. have to try your version of it. looks fantastic

[@robinpolanen5433]

Thanks for featuring a vegetarian/vegan dish Liz, now I can try it too :D

[@lucascionen]

I admit, I've been to London several times, but I didn't know your restaurant and never had the pleasure of trying it. Then I saw your video with Uncle Roger. Now I can't wait to go back to London and try your cuisine. Being Italian, it will certainly be the polar opposite of ours, and I won't ask you to cook a carbonara like you did with Nigel, but I can't wait to try your dishes. Good luck...

[@adamcotton2121]

Auntie Liz. New fave chef.

[@theholyom1316]

You have really ignited a passion for cooking in me and I really want to learn more. Thank you so much for inspiring me to start ❤️

[@firekeeper09]

Really like the video outside of the kitchen, much more enjoyable audio IMO.

[@gilleswalther5964]

Thank you, having nice vegan dishes helps me reducing meat consumption. That looks amazing.

[@ninnusridhar]

Mapo tofu is an excellent dish where there is endless variety. It can be this dry of completely soupy. I personally prefer a midway between the two. Plus using douchi(fermented black beans) as opposed to black bean paste actually brings an intense flavour. But that's hard to find where I live(so I just made a batch).

[@DrCarolynTheLibrarian]

I've subbed rehydrated shiitake mushrooms for the pork and it is sooooo tasty! The first time I tried it, I had forgotten I didn't have any ground meat on hand, so it was a last minute sub. Goodness, it still hit the spot!

[@axel.lessio]

My best vegan pasta recipe: I stir fry onions in extra virgin olive oil until softened, add dried tomatoes, concentrated tomato paste, ground pepper, ground coriander seeds, smoked paprika, salt to taste and then some crushed tomatoes and I let reduce for 15 minutes. Then I add cooked garbanzo beans and some herbs to taste but without overdoing it. I add some rosemary, oregano and basil. I let it cook for 5 more minutes then add al dente pasta (I love rigatoni in this one). I then turn the heat off and finish it all up with some kind of chimicurri made with olive oil, grated garlic, lemon zest and finely chopped parsley. 100% vegan but tasty as hell. Can also be made with lentils instead of garbanzos. To die for.

[@jasonhendricks5093]

Hi Elizabeth aka Aunty Lizz i am avid watcher of Uncle Roger and I absolutely love your cooking videos but why im giving you this messages is i love how you are just cooking cool not in a hurry. i know this is not the restaurant but your home style cooking but i like the way you cook plan everything prep and begin with your wok. But all and all Im from south africa keep cooking i want to buy your book Makan but i dont think its here in south africa. please send me message back

[@AuntieLiz]

Respect 🙏🏻

[@rickjmoy]

Aunty Liz love your tutorials found you from Uncle Roger .. waiting for your book to arrive now. and looking back at your previous tutorial dishes.. keep up the great work ..

[@Noah-yi6rt]

I love cooking but I am not that good at it, but I try. That is why I watch these video's, to learn. Verry Nice video👍

[@Vasharan]

Nice! I've been wanting to add more meatless dishes to my repertoire; I try to eat meatless at least once a week, but I have an alarmingly small list of easy, tasty, vegetarian dishes. This will definitely be going into my rotation, thanks for sharing this, Auntie Liz! _Yoink._

[@MrJohnely]

Wow! This fabulous tofu dish looks absolutely amazing... and the amount seasoning and spice and heat...🌶🌶😋😋😋😋👌... can't wait to give it a go!! Thank you so much for making and sharing your fantastic Asian cuisine. Love it! Congrats and thank you also for your new Book "Makan"! Absolutely love it!👌🌺🌹 lots of love from Switzerland, Esther🙋🏻‍♀️😘

[@BiscuitAWitch]

My introduction to mapo tofu was a bit weird. I saw it in the video game Yakuza in a virtual restaurant. It showed a photo of the dish and desciption of the ingredients, which quickly made me hungry haha

[@firesong7825]

Beautiful garden.

[@sallenart]

will DEFINITELY be making this very soon. Love it. Cheers!

[@lynxloco]

I like a lot of indonesian tempeh and tofu dishes which can be made vegan quite easily by subbing the shrimp paste by some form of fermented bean paste.

[@JayyBee5557]

loved that, will definitely try

[@Ferrow6]

Ma’am, you deserve ATLEAST 2 michelin stars!! Your presentation and everything is so gorgeous! And your not cocky, that helps aswell (no hate)❤️❤️

[@terryrutherford2114]

The next time you come to the USA stop by Napa, CA for a visit and some great wine. Thanks for the video!

[@suzz1776]

Is their a diff between spring onion and green onion and chives. They all look alike.

[@suki9727]

kindly suggest tofu boiled by water be4 go in to the sauce cuz the tofu dun easy to break and remove some the smell :)

[@frostlemoncake]

That sick lofi- music right of the bat. I'm in the right place.

[@enzocrespin5806]

Yeees !

[@wolfgangL3322]

my favourite knife maker Yu Kurosaki... nice Fujin Gyuto btw

[@Aggression29a]

Hey Auntie Liz, can you please show us some dishes for the Carnivore Diet ? I've got an autoimmune condition and I need ideas!

[@MarioGomez-cw8hq]

Vegan yaaaaaaas! For the future a vegan ramen video would be awesome!

[@jaikumarvenkatchari3838]

Auntie Liz, how about dropping in 'Downunder',we'd looove to have you over 😊

[@AuntieLiz]

Woukd looove to too, butbthe flight costs are extortionate. Perhaps @qantas can help a chef out

[@jaikumarvenkatchari3838]

@@AuntieLiz 🤗

[@pakouyang7699]

This looks really good Liz! I am not vegan but that dish looks delicious :D Another tofu recipe that you should try is eggplant with tofu and pork, it is really yummy!

[@thorndelwyn6528]

What is the heat setting for the wok burner and does it change while cooking? I guess medium flame?

[@christopherhughes3895]

This dish looks fantastic!

[@MrAnonymouszz]

New fan here from malaysia. Looking forward to your asian fusion dishes chef!!

[@4seasonsbbq]

I'm a 100% for eating meat too but this looks really good. I might have to try this. Great video Liz.

[@druyv]

Looks good! Can't wait for the recipe :)

[@druyv]

@@helpfulcommenter Thanks!

[@druyv]

@@helpfulcommenter I just made it and wow! That's so tasty!

[@druyv]

@@helpfulcommenter Vegan! I just replaced the pork with an equal amount brown button mushrooms and made a quick stock with a veggie bouillon cube and all the trimmings of the rest of the veg that went in the dish. Substituted the tofu mentioned for a firmer kind as Liz did, but other than that followed the recipe to the T. Was very glad to find the exact bean paste they recommend, too! I did not add the MSG btw, but it's such a flavour bomb on its own that I doubt it actually changes much.

[@claudioq.3613]

Joya de receta!!

[@Followtanika]

Can you do a Plant Tour!

[@markoravecz3619]

Great video! Great food! If I may make an attempt at humor: "no no no no no, why you use korean chilli paste, everybody know you need pi xian dou ban jiang to make mapo doufu, she make me put my leg down, has she never been to sichuan?" Sorry abt the jest, loads of respect to you!

[@g00sem0nk3y]

Looks incredible! Would love to see more veggie/vegan versions of your amazing food (If possible) :)

[@danielkano2197]

Love how organic your videos are! Very refreshing😁

[@michaelreed9048]

Thanks for the meatless callout. I am also back to eating meat but I do Meatless Monday and this will fit in quite nicely. Is the gochujang something you'd normally use in your mapo tofu?

[@toucane2124]

please teach me, it looks soooo amazing

[@amitzyraizy7774]

Love ur version loads. U got my sub.

[@tq193]

Very tasty. Where can 'I find the recipe? :)

[@limw79]

Hey auntie Liz. How about this exact same receipe, but adding meat ?

[@martinlaukkanen1652]

Gochujang is korean chili paste.

[@renzreyes9633]

Do you have any video on how to properly season wok without an oven? Well I do, but the wok doesn't fit. Haha

[@moo422]

Faux meat grounds like Beyond Beef works pretty great in Mapo Tofu as well.

[@pac0re]

Auntie Liz! Can you tell me what that gas burner stove is?

[@MichaelScott69]

Fit in "Auntie Liz" in your Title you'll get more views.. algo will pick it up. You deserve so much more. ❤️

[@Eric-xk4nl]

maybe she doesnt what to be known purely from uncle roger fans. she might just want people to know her for her skill

[@MichaelScott69]

@@Eric-xk4nl I understand that but I may point out that she's an excellent cook and she's potrayed as such in Uncle Rodger's videos. She has also added the term auntieliz as a hashtag and not in the title. My comment/point was solely based on observation of her video performances when she writes Auntie Liz in the title and when she doesn't.. the more the views the more the subscribers , people will learn to differentiate b/w charachter name and real name. Just like Uncle Rodger.

[@cryptoman9949]

Aunt Liz is the best

[@fennshysa68]

Just a question - is MSG vegan-friendly?

[@shawnfarquhar2434]

Liz, your camera fella is killing it.

[@szewei85]

Its actually her husband, the peanut allergy guy.😄😆😅😵

[@Backdaft94]

Will be trying this, but not as a vegan version. Please keep the videos coming Auntie Liz!!!

[@mzn533]

Where did you get that cutting board from??

[@Kus519]

I like how chill her vids are

[@莫语-r8b]

Fuiyoh, auntie liz has an outdoor kitchen

[@unao3637]

No way! yessssss!!!!!!!! Thank you!!!!!!!!!!!!!!!!!!!!!!