Vegetarian Mapo Tofu

[@pras6]

I lack the ingridients but through online I get them all, thank you very much chef for this wonderful dish, I will definitely try it out!!

[@huyful]

this is a really great and informational video! i love mapo tofu!

[@javil2548]

It looks amazing, very well explained through the whole video

[@kuttaperkka1463]

Very nice video! I like how you explain all phases. Map tofu is really tasty but I've never tried to make it at home. Now I understand how to proceed! Thanks.

[@juliehillebrand8923]

Fantastic video, thank you! Shiitake are massively underrated, so I very much appreciate any recipe that includes them. I also love that your recipe uses minimal oil; I can't wait to make this!

[@PrachiPandey-l9l]

I made this recipe yesterday for dinner ! It was amazing, I wish I could have taken a picture of it, but I ate it. You have explained the whole process so well ! Thank you 🙏 There is a sichuan restaurant I used to frequent for Mapo Tofu, this recipe tasted better than theirs 💜 Do spicy drypot potato next please 🙂

[@NKP414]

I really enjoy your videos. And love your recipes. Can you please do more vegetarian recipes. Thank you .

[@w2kitchen]

Thank you. We have more coming next month! Any particular recipe request?

[@oldmanbanjo]

Dude I love your channel and have watched it for some time, but one comment on the editing. This isn't like a Mr Beast video where you need the retention editing. Your camera setup looks awesome and you've got a nice kitchen, be nice to have some longer shots both to appreciate the food and chill out while watching the video.

[@w2kitchen]

Thank you so much for the comment. I must say I've been quite torn when it comes to the pace of my videos and besides feedback from close friends, all I could see is KZbin analytics, which naturally pulls me towards what you eloquently coined "retention editing". It's so helpful to have comments like this. Please keep them coming for future videos!

[@SahilGanguly]

Agreed, I love the content but the edits and cuts make me feel like I'm watching Liam Neeson jump over a fence.

[@lyndarich3322]

Yea, I only got 1.25 minutes in. It was making me sea sick. Shame, I was looking forward to the recipe.

[@thetthetkyaw5261]

Thank you! Look so yummy. I will definitely try it !

[@elsef6798]

Just the recipe I was looking for! And many helpful tips and reasonings. I have a Sezhuan pepper bush growing in the garden. Wondering if the berries can be used fresh? Or does the same principle apply as with the mushroom? (That drying is part of the flavor profile?) Thank you for the great vegan recipe!

[@w2kitchen]

You're absolutely right. Fresh Sichuan peppercorns are usable, but drying them enhances their signature numbing and citrusy notes.

[@TheDaintySquad]

Just found your channel, am vegetarian, and love mapo tofu. This looks so good! Can’t wait to cook this later, thanks!

[@ChrisRFireBeast]

Great video! I was looking for an easy mapo tofu recipe but I watched the whole thing anyways!

[@Makofueled]

Great stuff boss, you've freed me from leaving a phone book on top of my tofu while draining it for ages

[@lorraineharper8725]

Looks fantastic

[@mindynguyen9443]

Please provide the brand name/ picture of the bean paste you used in the recipe. Thank you.

[@w2kitchen]

It’s been a while, but I believe I used Lee Kum Kee Chilli Bean Sauce. Any Sichuan chilli bean paste should work well! Just note that with more authentic versions, you might need to give them a rough chop to achieve the right consistency.

[@suebowman7258]

I live in a small town in Portugal. Can I substitute the soybean paste with Sichuan bean paste? Please keep producing good food videos! Love your cooking style with wine. ❤ Please show more of international food with modern twist.

[@w2kitchen]

Definitely, but I would add some hot sauce or chilli sauce to give it the kick one normally associates with Mapo Tofu. Thank you for all your kind comments! 🙂

[@FinTaylor-u9t]

This looks delicious! Do you have any measurements for the ingredients? How many g of dried mushrooms did you use?

[@w2kitchen]

This is one of the harder recipes to responsibly write a recipe with measurements, as the two major ingredients (Sichuan chilli bean paste and dried mushroom) can vary so much depending on the brand/producer. What I suggest with dried mushrooms is that you add slightly more than you think you need, as this would make the mushroom dashi (soaking liquid), which we will eventually use as our broth, more flavourful. Once fully rehydrated (the increase in size can really vary), you can decide how much you want to use as the 'mince' and blanch the rest as a side dish. They will not over power the dish, so you are solving for texture. I personally like to add a thin layer of 'mince' per every layer of diced tofu, but play around and see what you like. The same goes for the seasoning, especially the chilli bean paste (they vary from being not spicy at all to insanity). Add a tiny bit each time, then taste. Since there is not much reduction in this recipe, what you taste at each stage will be very similar to the final product. Hope this helps.

[@FinTaylor-u9t]

@@w2kitchen Yes thank you! I made it and it was delicious

[@marcc5768]

I freeze my tofu before using, more liquid will be released. I like some texture to my mapo, i use firm or extra firm

[@Earthly_Being]

Yum ❤

[@zulu123-x2d]

What do u call the red pot ?

[@w2kitchen]

It's a Le Creuset cast iron tagine. I used it just for the colour for the shoot. You definitely don't need this for the recipe.

[@mermaidofdarkness8]

What did you soak the shitake mushrooms in?

[@w2kitchen]

Just water. 🙂

[@Dominik-H.]

Eine zutaten Liste in der Beschreibung wäre noch toll. 🙏

[@w2kitchen]

Dies ist eines der schwierigeren Rezepte, bei denen man verantwortungsbewusst ein Rezept mit Maßangaben schreiben kann, da die beiden Hauptzutaten (Sichuan-Chilibohnenpaste und getrocknete Pilze) je nach Marke/Hersteller stark variieren können. Was ich bei getrockneten Pilzen vorschlage, ist, dass Sie etwas mehr hinzufügen, als Sie denken, dass Sie benötigen, da dies den Pilz-Dashi (Einweichflüssigkeit), den wir letztendlich als Brühe verwenden werden, geschmackvoller macht. Sobald sie vollständig rehydriert sind (die Zunahme der Größe kann sehr variieren), können Sie entscheiden, wie viel Sie als ‘Hackfleisch’ verwenden möchten und den Rest als Beilage blanchieren. Sie werden das Gericht nicht überwältigen, daher lösen Sie das Problem mit der Textur. Persönlich füge ich gerne eine dünne Schicht ‘Hackfleisch’ zu jeder Schicht gewürfelten Tofus hinzu, aber experimentieren Sie und sehen Sie, was Ihnen gefällt. Das Gleiche gilt für die Würzung, insbesondere die Chilibohnenpaste (sie variieren von gar nicht scharf bis zu wahnsinnig scharf). Fügen Sie jedes Mal eine winzige Menge hinzu und probieren Sie. Da es bei diesem Rezept kaum eine Reduktion gibt, wird das, was Sie in jedem Stadium schmecken, dem Endprodukt sehr ähnlich sein. Hier ist eine Liste der Zutaten für Sie als Ausgangspunkt: - 500g mittelfester Tofu - 6-8 getrocknete Shiitake-Pilze, eingeweicht in warmem Wasser für 30 Minuten - 2 Knoblauchzehen, gehackt - 1 daumengroßes Stück Ingwer, gerieben - 2 Frühlingszwiebeln (Schalotten), weißer Teil gehackt, grüner Teil in Scheiben geschnitten für das Garnieren - 1 Esslöffel Sichuan fermentierte Chilibohnenpaste (Doubanjiang) - 1 Teelöffel Sichuan-Pfefferkörner (vorzugsweise rot) - 1 Esslöffel helle Sojasoße - 1/2 Tasse Pilzeinweichflüssigkeit (von den eingeweichten Shiitake) - 1 Esslöffel Pflanzenöl (oder ein anderes Öl mit hohem Rauchpunkt) - 1/2 Teelöffel Maisstärke, gemischt mit 1 Teelöffel dunkler Sojasoße zum Andicken - Optional: 1 Esslöffel vegetarisches Chilliöl

[@Dominik-H.]

Ich bedanke mich ❤

[@SilentMute0515]

idk why it never occurred to me that you dont have to use water for a cornstarch slurry lol