Vegetarian Mapo Tofu

Рет қаралды 31,235

Күн бұрын

Пікірлер: 53

@laurenschaefer8890 7 сағат бұрын

Eating the mapo tofu right now and I can almost say I prefer this over a restaurant's!! I was able to make it exactly to my taste. Thank you so much for the step by step!!

@huyful 11 ай бұрын

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

@oldmanbanjo 11 ай бұрын

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 11 ай бұрын

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 11 ай бұрын

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

@lyndarich3322 8 ай бұрын

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

@rupokki Күн бұрын

I came from the mapo roux video and was excited to try it out on vegan mapo tofu and found this!! I'm sort of a cook just to eat person right now but the way that you explain why you're doing each step and what it adds to the dish piques my curiosity and makes it worth trying to do. I would have grumbled at the extra steps of having to toast and grind and then add back the Sichuan peppercorns and not just dump them in if you had not explained it so thoroughly. Thanks for making me actually look forward to cooking I am shocked.

@Woolookologie 28 күн бұрын

Great video!! Having watched a few of your videos, I find it super interesting that you always add your sichuan peppercorns in stages to bring out more complexity. That was a new concept to me, I will try it out for sure!!

@ChrisRFireBeast 4 ай бұрын

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

@pras6 3 ай бұрын

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!!

@natassjajessica 2 ай бұрын

I just found out your channel. I love the clean background and high quality content. You explain everything as you go with no rush. I am vegan, so I am always looking for tasty new recipes. Thank you for sharing and congratulations on your channel.

@djoscartj 18 күн бұрын

I just found out this channel and I love it. If you are vegan, I highly recommend Yeung Man Cooking (aka Wil Yeung). I'm not vegetarian myself, and I fell in love with that channel's recipes not knowing they were 100% vegan for like 3 months 😮 I myself sometimes modify Wil's recipes to add a meat protein, most times the recipes are perfetlct as is. Check him out! Just his voice alone is worth the videos 😂 He is straight and to the point, no sound effects, or 15 minutes of yapping. You won't be disappointed.

@KevinLopez-nw2hi Ай бұрын

Kirei would be proud! Wonderful dish!

@javil2548 4 ай бұрын

It looks amazing, very well explained through the whole video

@juliehillebrand8923 4 ай бұрын

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 4 ай бұрын

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 🙂

@kuttaperkka1463 6 ай бұрын

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.

@TheDaintySquad 6 ай бұрын

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

@Makofueled 6 ай бұрын

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

@NKP414 9 ай бұрын

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

@w2kitchen 9 ай бұрын

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

@anurati233 Ай бұрын

Thank you chef for this! Cant wait to impress the gang with this fire meal 🙏🙏

@plumbummanx 8 күн бұрын

I love and make Mapo regularly, looking forward to trying your methods.

@RandomFlowers715 2 ай бұрын

Amazing receipe

@combatprinciplesmma 17 күн бұрын

This looks amazing. Me and my wife are going to make this tomorrow

@thetthetkyaw5261 6 ай бұрын

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

@lorraineharper8725 5 ай бұрын

Looks fantastic

@elsef6798 3 ай бұрын

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 3 ай бұрын

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

@valereehansen4378 17 күн бұрын

**How Dry My Tofu** First, I cut tofu into pieces. Second, I place the pieces on a slightly oiled shallow baking pan. Third, I put the pan in my countertop toaster oven at a very LOW temperature for an hour. Fourth, I check the tofu by eating a piece, might need a little more time, or a lot more time, depending. I can bake tofu overnight at an extremely low 'warming' temp. Or I might bake quicker at a higher temp. Watch out, they can get tough on the outside in higher temps, which may be desirable, or not. In the beginning I might splash a little soy sauce over the tofu. The soy sauce makes them so tasty, by the time I've finished tasting the tofu and drying to perfection, I'm left with not many pieces. I get around this by making double the tofu amount. These are very tasty little buggers when splashed with soy sauce.

@FinTaylor-u9t 5 ай бұрын

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

@w2kitchen 5 ай бұрын

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 5 ай бұрын

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

@suebowman7258 9 ай бұрын

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 9 ай бұрын

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! 🙂

@SilentMute0515 24 күн бұрын

The answer is probably "just adjust according to your taste" but I was wondering how you feel about adding sugar to this dish? When I made it most recently I found that it came out a bit too salty, in your opinion do you think it's better to simply reduce the amount of soy sauce used next time? or just balance it out with some sugar.

@prawncrackers75 Ай бұрын

You need some black beans in there for even more umami. Your slice mushrooms are lower quality than the whole “white flower” shiitake. The whole mushrooms you can soak and coarse grind in a meat grinder for a great texture. When I make my shiitake mapo tofu I think it’s important to preserve the red colour so no dark soy. Also you need to grind your Sichuan pepper finer and it should be toasted first to enhance the flavour. Other than that nice dish ❤

@mindynguyen9443 2 ай бұрын

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

@w2kitchen 2 ай бұрын

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.

@zulu123-x2d 4 ай бұрын

What do u call the red pot ?

@w2kitchen 4 ай бұрын

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.

@Earthly_Being 4 ай бұрын

Yum ❤

@marcc5768 7 ай бұрын

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

@mermaidofdarkness8 6 ай бұрын

What did you soak the shitake mushrooms in?

@w2kitchen 6 ай бұрын

Just water. 🙂

@Dominik-H. 4 ай бұрын

Eine zutaten Liste in der Beschreibung wäre noch toll. 🙏

@w2kitchen 4 ай бұрын

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. 4 ай бұрын

Ich bedanke mich ❤

@SilentMute0515 5 ай бұрын

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