One of my FAVOURITE Chinese dishes | Mapo Tofu 麻婆豆腐

LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!
LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin
Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil ( • Most addictive Red Chi... )
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
2 tsp potato starch + 1 tbsp water
Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZbin chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
• One of my FAVOURITE Ch...

[@normawingo5116]

MY BOOK CAME TODAY, omg Wil, it’s absolutely gorgeous! I must now say, this is the best investment I’ve made in my life toward better eating and my vegan commitment. The prep chapter alone, makes your own oils and stocks, what you save at the store making these items at home will pay for the book easily, the signed copy. Get the next one to the printer good sir, I’m ready for my copy! Bravo Wil, the food is healthy art.

[@YEUNGMANCOOKING]

Yippie Norma 🥳🙌🏻🍜 ramen party at your place!! I’m so thrilled to hear that and I’m humbled for your supporting the channel 🎥🔥 hehe the new book is coming soon 😬😬😬 so glad you’re here

[@diannemarsh4694]

That looked soooooo delicious

[@johnhodge1263]

@@YEUNGMANCOOKING Would appreciate the name of beautiful background music & musician.

[@jennyfranco2439]

All the best I am happy for you I wish I can get that book from here in the Philippines.

[@muhammadchandler5544]

You prolly dont give a shit but does any of you know a method to get back into an instagram account?? I somehow forgot my login password. I would love any help you can offer me.

[@huebinhtrinh4830]

Very clever use of crushed chickpea as minced pork! Why didn’t I think of that. Thanks very much for such a yummy and simple recipe

[@cathyphegley7414]

I agree with you! He’s so talented and such a joy to learn from💕

[@ThomasBauer95]

minced pork? did i miss a page?

[@Rabellaka.]

I’ve seen chickpea used as a tuna substitute, prepared the same way. Sadly, I never think of it myself when I try to find substitutions.

[@srutisukumar8609]

@@ThomasBauer95 yep mapo tofu needs pork adding seaweed flakes gives umami

[@Awarenessandlove]

I use crushed soya granules

[@HeatherValentineMsFoodie]

Tip: To make a Szechuan peppercorns substitute use black pepper corns, coriander seed and some lemon zest. Of course you will not get the numbing effect which is my favorite part of Szechuan but at least it gives you that flavor...closest I have found 💖

[@YEUNGMANCOOKING]

Very clever 🥳

[@harksta229]

thx a lot!

[@MariaDiaz-jh2pf]

Thank you 😀

[@karenbenavente1124]

Thank you for that! That’s a great idea 😁

[@YEUNGMANCOOKING]

LAY HO MA!! I hope you’re having a good week and keeping well. Back in the day, mapo tofu was always what I ordered when getting Chinese takeout 😅 it’s just so addictive with a nice bowl of rice. Btw, if you’re new here, welcome! I’m glad you’re here. Pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[@justthinking526]

How spicy is this dish Will? I love your food, video presentation, and your calmness.

[@nalinihurry8249]

The humbling way he speaks when he says "cooking with confidence" just a good aura!

[@Douglas-dt9ok]

I love the waltzy piano music as a change. Really makes watching this more enjoyable, and it stands out from the crowd. Also, I can't wait to try this, as this is one of my favorite Chinese dishes ever. Thanks!

[@Iranda_]

It's Chopin, isn't it?

[@publius9207]

It’s clearly based on chopins waltz in a minor but it’s a different version of the piece than what Chopin wrote

[@Douglas-dt9ok]

@@publius9207 that’s what I thought, and why I didn’t just say Chopin… thanks for the exact piece it’s based on :)

[@weirdough2318]

The amazing recipes aside, I'm actually amazed by how quickly you listen to your audience, this just makes us feel closer to you as you listen and make adjustments to make your contents more enjoyable.

[@YEUNGMANCOOKING]

I admire your saying that ☺️ I do my best

[@pattyrrell4624]

I will add my compliments to you chef Yeung, for how you demonstrate your techniques in the video. You are clear, concise and you don't waste time talking and talking and TALKING! It's merely "finely chop garlic", "sauce pan on medium heat", "toast peppercorns 1 minute" and finally..."plate". You leave the informative discussion for the beginning and the end of the video and it does not distract from the actual cooking demonstration. Thank you! The classical music that plays over the video is lovely, not distracting and quite soothing! Might you consider putting the name of the piece at the bottom of the written instructions?

[@YEUNGMANCOOKING]

Thank you so much for your kind words, and I will keep this in mind 🤗

[@youngjackfruit]

so stoked to find a Cantonese-speaking person make vegan recipes on youtube :-)

[@crazydanger]

I'm not vegan but I hate buying meat from the supermarket so I rarely have it on hand. Your recipes have opened a whole new world to me. Chickpeas have become one of my favorite ingredients to cook with. Always hearty and nutritious, definitely a great meat substitute. Thanks for another amazing recipe!

[@YEUNGMANCOOKING]

All good ☺️ everyone’s welcome here

[@asexualatheist3504]

Not only do your dishes look scrumptious I also admire your kitchen organization. I am inspired in both areas.

[@annekathrinosburg1525]

Now I am looking forward the weekend to cook this mapo tofu for my daughter .She is vegan and is always excited when I cook one of your recipes.

[@YEUNGMANCOOKING]

So awesome 🥳 hope you’ll both love it!

[@lidiatekle6803]

My shopping list are revolving around your recipes 😂😂😂 I’ve already made the chili 🌶 oil, from your old recipe. You helping me to slowly turn into vegan from vegetarian 🌱 🙏

[@YEUNGMANCOOKING]

🥳

[@brittabrand6645]

Lidia Tekle me too! Lol 😂

[@jollyjokress3852]

same 😂😂 shiitake, rice vinegar, ramen noodles and so forth

[@Ainennke]

Thanks so much for the great recipe. I made it for dinner tonight, and it was incredibly delicious. I added vegetables (carrots, bok choi, eggplant, and zucchini), and used at least 2 tablespoons of rice vinegar and left out the sugar, because that's how I like it. It was great. I'll definitely be making it again.

[@chapo148]

Wonderful. Really the first time spotting real chinese vegan cooking online. I prefer organic ingredients. Because you use everyday ingredients, all of them are available in most stores for organic food. As soon as I get home today afternoon I'm going to order the book and digital version of the ramen one. Surprisingly free shipping to the Netherlands !!!!!!

[@morellish]

The instructions together with the music makes it sound like a Wes Anderson film.

[@tejnapatel6294]

I've never been able to find a good vegetarian Mapo Tofu recipe until now! Made it a few nights ago and it was a huge hit! The chickpea and mushroom combo instead of pork mince is GENIUS!

[@cheneapowell7652]

My family is requesting this for thanksgiving...that’s how good this came out!

[@YEUNGMANCOOKING]

Yasss 🥳

[@dianaboughner7977]

A healthy non-factory or big agra, farm raised turkey is now hitting the 80 to 100 dollar range to buy, so, yes it is time to find healthy tasty meat free Thanksgiving dinner alternatives and I am sure this dish will start new and tasty traditions for many family get togethers before and after Thanksgiving 💖

[@kraznrg9644]

This dish is the most aromatic, luscious meal ever. I make it once every couple of weeks because it is so very full of flavor and I can't get enough. Thank you for this recipe. It is golden!

[@nickikim]

This looks amazing!! Thanks for sharing. I found your channel a few months ago and is my fave channel now. Thank you so much for veganizing everything

[@YEUNGMANCOOKING]

Glad you’re here 🥳

[@HSHSHS537]

WOW!! I'm so glad I found your channel! I've been wanting to cook more Vegan but was tired of American Vegan recipes. This is amazing and will satisfy my necessity for asian food!! And I love how simple the recipes are!!

[@avevictoria]

I've been trying to find a vegetarian/vegan version of mapo tofu for so long! Can't wait to make this. Also I have to say this video was so beautifully filmed, and the music is so relaxing. 🌼

[@YEUNGMANCOOKING]

I admire your saying that 🥳 hope you’ll love the recipe

[@aixabermudez6343]

Practicing mindfulness in the kitchen.

[@celianeher7637]

I am watching this not only for his cooking talents but also for his voice. So soothing, his voice relaxes me.

[@gloriaklassen1887]

This looks amazing! And I just realized I have all those ingredients in my pantry. Definitely going to try making this. Thanks for making a vegan recipe of one of my favorite dishes.

[@veganearthling4881]

Wonderful to see someone so enthusiastic during second wave of COVID! 👍🤩👏🥢 Comfort food!

[@1377sv]

Your presentation is as good as your receipes. I really like it. Thank you

[@YEUNGMANCOOKING]

I admire your saying that ☺️

[@barboradamborska5247]

I love your style 😍😍😍 no blah blah blah just to the point. And the combo with that music is just splendid ☺️ thank you!

[@judyflammino1473]

Thank-you.You've inspired me for dinner tonight! It looks great and I enjoyed watching you cook as well as the background music. I appreciated the simple and direct instructions.

[@jaycee1426]

Lay, ho ma. Love the background music. I real change to the other music you have in other videos. So soothing.

[@aliciagorzen1926]

Mmmm, just made this. I didn’t have everything, but it is easy to substitute ingredients, and it was still absolutely delicious! Thanks for the lovely recipe and video to show how to make it! I’m pretty sure this is my new favorite thing!

[@MartineMarie17]

This video alone is a joy to watch AND listen to 🎹 💕 It is already "a world at peace" on her own. Thank you so much 🙏🌸☮

[@arkehoe]

40 year plus high end NYC chef here....I always balk at so many youtube" chefies "....Wil Yeung is one of the best I've seen - no nonsense. Love the unembelished directions Not full of all the blather, selfie, meme, here yourself talk crap that infects so many. Bravo. Moving towards vegan...My last over the top meat meal was a lamb, pork, goose and sausage cassoulet for my wedding to my partner of 33 years on New Years day. What a way to go...!!! Anyway thanks Yeung...will be looking to you for no nonsense videos...

[@Rebel.heartt]

The level of tranquility

[@jayjayvee4394]

I can’t imagine what that tastes like at all which makes me want to make it . Great work

[@kerrybeckman6706]

Love the piano music and the way you prepare everything. Thank you. Looks so delicious.

[@Ani1boo]

I stand in awe of your skill , the masterful way you compose a dish is beautiful.

[@christinahebert1541]

Oh my goodness, this was amazing! I've never made anything like it and yes, I did make it with confidence. Thank you!!!

[@YEUNGMANCOOKING]

😎🙌🏻

[@marekwalczak2733]

lol, yt is reading my mind, just got the groceries for the mapo tofu and BANG! a brand new recipe from my favourite yt channel THANKS!

[@YEUNGMANCOOKING]

Nice 👌🏻🥳

[@lusinhauk]

I love the back ground music and how is strait forward , practical and easy. Thank you very much

[@maureenobrien2527]

Looks super delicious! Love the accompany music, too!!!

[@IndianTinker]

Hey Wil, Thanks! This is the best recipe out there. I added a bit of sesame oil and it was nicer with that toasty tone of seasame. I also boil tofu in salt beforehand to make it nicer. Thanks again for your no BS recipes. I like the way you just use one word in frames. Kudos

[@YEUNGMANCOOKING]

Cool! Glad you’re here ☺️

[@Iranda_]

I just tried it out. Luckily, I had all of the ingredients stashed away at home. Tastes amazing! I must admit that the addition of anise really enriches the flavour. I left it on the stove top for the flavours to fully develop and in about 15 minutes will start devouring it! I am planning to use your other recipe to make kimchi this evening, and will appreciate a nice bok choy dish if I find one on your site. Thanks!

[@kchannel4299]

You are an inspirational cook, I’m so impressed!

[@margaretrobertson4695]

Love your vegan dishes and because they are meat free i try several, you present everything so well, thank you.

[@JEEROFUKU]

Interesting dish indeed! Love the music, which reminds me those times when I was that lad, who kept the whole world in the front pocket of his plaid shirt... ATB, Wil🙏🏻🍀💚

[@btsarmyforever3816]

Never seen a mapo tofu vegan recipe as good as this! Will def give this a try! Not a big fan of mushroom so I'll substitute it with another veg and give it a try!

[@musicbycavelight]

Can't wait to try this! Definitely adding this to my meal plan for next week. Thanks for another great one!

[@DatilPortatil]

I've just prepared it for dinner and is so good! Thank you! I had to change some ingredients for regular pepper and miso and yet delicious 💚

[@susansong2356]

Loved the music, too!

[@Yocambio]

Whenever you say "Sauté pan, medium heat", I hear "Vodka martini, shaken, not stirred." Epitome of cool.

[@KananJani]

Beautiful recipe 🤩 loving the new music too!

[@EmoEmu]

The music is delightfully chill and suits your style perfectly.

[@MalakhiMelecio]

This music is everything! So relaxing! You should try making an ASMR video!

[@sunrae7680]

This is ASMR for me. Everything about the video is soothing.

[@gillianbarzaga5561]

I used ssamjang instead of doubanjiang! Not sure if I did the mapo tofu justice but it is pretty delicious! Hoping to find doubanjiang soon. Thanks for this recipe!

[@Slickvick2]

I LOVE this dish. I’ve made this twice in a row and ate it for lunch and dinner... both days. I’ve also made this vegan ground meat-like base in various other dishes bc it tasted so good in this recipe. Thanks Wil! Gifted the cookbook to my bfs mom and she LOVED it. Keep it up!

[@YEUNGMANCOOKING]

🙌🏻🙌🏻🙌🏻

[@Diomedes-jd2go]

I made this last week and it is so delicious! I even forgot to add the sugar and soy sauce and it still turned out amazing. This is definitely a recipe I will be making again. Thanks for sharing, Wil!

[@tobiasboh3370]

New year's resolution: Eat less meat. KZbin throwing this channel my way is a life-saver! Time to get to know new comfort-foods.

[@salonikagarapaty8257]

This recipe was amazing. I made a few substitutions, begrudgingly, because I wasn't able to find the ingredients : black beans instead of chickpeas, regular kashmiri chilli powder and black pepper powder instead of sichuan peppers. This turned out SO good ! This is going to be a staple in our household. 💃

[@YEUNGMANCOOKING]

Yasss 🥳

[@SweetChicagoGator]

Skip the peppercorns cuz it takes away from the real flavor of the dish !!

[@lolipoppification]

@Max Payne sichuan peppercorns doesn’t taste like black peppercorns

[@The.Indian.Goddess]

Hmmnn maybe i can use lentils it might be good as well

[@aimeegalindo1526]

Thank you for this comment, I actually can't stand chickpeas and I love black beans and I was wondering what I could sub it with. Tyty

[@haifengliu3555]

So great that there's vegetarian food !! So much choices!!

[@naomikim3387]

Your back ground music is so soothing. Enjoying your art of cooking even better.

[@missinglink_eth]

I love mapo tofu. I’ve never used chickpeas as a meat sub. That’s such a great idea that I am definitely trying next time. I would say Sichuan peppercorns are a must and they are pretty easy to find these days. They make the dish for me.

[@YEUNGMANCOOKING]

For sure 🙌🏻

[@lindakachur4862]

I ordered from Amazon, took months and months before it arrived.

[@missinglink_eth]

@@lindakachur4862 I did that my first time. Then I asked my Asian market if they could get them. They’ve carried them now for years ever since. Never hurts to ask.

[@jadzia2098]

I love chick peas. I find them to be very versatile and i really love the taste of those peas.

[@marlynarcenal1423]

I love your recipe!

[@bisbeetsw]

I wish........ you had a little ‘market’ attached to your site, where we could quickly shop for specialty items to complete your fantastic recipes.......

[@agarwalsushant]

I'm lucky to be living next door to a pretty amazing Asian market. With the stuff I see on this channel, I now walk in there knowing what I'm going to buy, and not just trying random vegetarian items.

[@bisbeetsw]

You are quite lucky Sushant..... Asian mkt nearby. I live in the country so Amazon brings unusual items.

[@joanneskinner5169]

I agree. I can't find chili paste or chili oil or many other ingredients (here in Santa Fe)!

[@cynthiafeick]

@@joanneskinner5169 Ranch 99 Asian Market 1 hr away from Santa Fe in Albuquerque NM! ;-)

[@joanneskinner5169]

@@cynthiafeick Thanks! I will check out their website.

[@Cyrilmc222004]

Thank you so much Wil, this looks really really awesome and delicious. I’m going to have to try this out. And I’m sure my Grandson will love ❤️ it too. Please stay safe and well too xxx Mags

[@sarahbabcock8188]

Thank you for sharing! I’ve winged vegan Mapo tofu before but never really knew what I was doing. The idea to use chick peas is genius. I also found the music in this video a refreshing change. Very much appreciate your recipes.

[@YEUNGMANCOOKING]

Hope you’ll love it 🥳

[@aspennarvarte6452]

This was just in the NYT cool to see a vegan version

[@trinitywright7122]

Very cool!

[@potsylvania]

I love the music 💜 food looks delicious too!

[@YEUNGMANCOOKING]

☺️

[@sandracarli1110]

It was lovely at the beginning but then it got too repetitive for my ears.

[@catchytune909]

Whose music is it?

[@sandracarli1110]

@@catchytune909 I agree. It would be great if Wil told us whose music it is!

[@cognitivedissonance7422]

@@sandracarli1110 Esther Abrami- No. 1 A minor waltz kzbin.info/www/bejne/kHXHc6qLiKxkqLs

[@anthonybarton4252]

Wow! This was excellent. I'll definitely make it again. I really enjoy your videos and your recipes. Thanks.

[@iansomnium8796]

This one has become a regular part of my rotation. Good stuff Wil!

[@shauniebnaturalista6672]

Come for the tofu. Stay for the music. 🎵🎶💕❤️

[@kgcouch5633]

Looks delicious - any suggestions for those of us allergic to mushrooms - for the mushroom water? Thank you.

[@missmosvegankitchen8238]

You can use veggie stock and then any kind of meaty substitutions for the chopped mushrooms. Soy curls or chunks work well if you soak in flavoured broth.

[@markonahleyes2701]

Love the way how he made this video,so clear and yet relaxing. Thank you 🙏

[@YEUNGMANCOOKING]

🙌🏻

[@funkmoppet2]

Yes! This is one I've been waiting for!

[@MikkoPakkanen]

I am looking for a vegan/vegetarian version of this this for pretty long time ... I mean I do eat meat but I wanted to offer this dish to my vegan friends ... I will try your version for sure but I am surprised that you dont use rice cooking wine and especially that you dont use 豆豉 and the white part of scallions ... btw. I often add also sichuan pepper corn oil at the end to boost the 麻辣 profile

[@mannymadhav1501]

Can imagine the aroma of this dish....I'm already salivating, lol! And like someone else mentioned here, I would prefer at least a crisp to the tofu - be it at least grilled or air fried!

[@YEUNGMANCOOKING]

🥳

[@sarahbabcock8188]

This dish is intentionally made with softer tofu. It is an international favorite. We should get him to make a “home style tofu “ 家常豆腐 which often uses braised firmer tofu with chew and a bit of crisp!

[@agarwalsushant]

The tofu in this dish melts in your mouth, kinda like silken tofu. I made it today and it's just delectable. Although, I wish I had gone easier on the Sichuan peppercorns, though. 😅

[@mannymadhav1501]

@@agarwalsushant I can't wait to try it. The cripsy tofu I want is for the kids, these are baby steps to get them vegan. I'll be very cautious with the pepper to make it kid friendly.

[@judykraska400]

@@mannymadhav1501 you are so cute. Love your comment.

[@Moe9nyan]

Made this today and it tasted wonderful. Thank you so much for posting this recipe!

[@lilymaycastro1840]

I love the background music so relaxing and inspiring. Love ur cooking.

[@SharonMcVeigh]

Hi Wil, this recipe looks amazing. I’m going to try it tomorrow. I just received your book in the mail a couple of days ago. I’ve read it cover to cover already and looking forward to diving into the delicious recipes. Firstly I have to go get some ingredients I’m missing. I’m heading to Kamloops on Monday to the Asian stores. I love shopping there. Your book is beautiful. Well worth it and something I will treasure. I really enjoy your YT channel and congrats on the milestone KZbin reward. 😀👍

[@YEUNGMANCOOKING]

Thank you so much Sharon 🥳🍜 i admire your kind words and I hope you’ll love this recipe too!

[@OddSpud]

Hi Wil, it looks great! Q: I have died shiitake mushrooms that are pre-chopped. Would I need to treat them otherwise than in the recipe?

[@dalhiagruszczynska6437]

I bought my book year ago on VeggFest in London ON. It was a good choice.

[@YEUNGMANCOOKING]

I would use them the same way. You’ll still need to rehydrate them :)

[@bikinggal1]

superstore carried most items.

[@brittabrand6645]

That looks absolutely delicious 😋 what could I use instead of doubanjiang? Can't wait trying this recipe.

[@Burdjur]

Honestly, nothing can really replace doubanjiang in Mapo Tofu. If you want to make it I highly suggest you try to find it online or in a local asian market.

[@sarahbabcock8188]

豆瓣醬 For example: LKK Chili Bean Sauce 8 Oz www.amazon.com/dp/B004XCKM54/ref=cm_sw_r_cp_api_i_6SHFFb5967RX0

[@sarahbabcock8188]

Note that they often have chili in the sauce so adjust added chili to the recipe accordingly. Be sure to check ingredients bc many brands have msg and or possibly flavorings from meat.

[@brittabrand6645]

sarah babcock ❤️ thank you so much. We don't like it too spicy so your tip is very much appreciated.

[@sarahbabcock8188]

Britta Brand yeah this is traditionally a pretty spicy dish so be careful of those sichuan peppercorns! If you really aren’t into a lot of spice i would use those sparingly or not at all, but they do have a distinct flavor. I hadn’t tried that particular brand of douban Jiang sauce but a review gave the ingredients and it seems to be vegetarian

[@urs-]

Such classy vegan cooking. Thank you for your great videos!

[@BhajanAddict]

Just made this today! It’s so good! I only instead of using dried mushrooms I used normal and used corn starch. So happy I came across this. You have more than deserved my subscription!

[@amayasteensma]

Your voice in the voiceovers especially sounds like Keanu Reeves' 😂 thanks for your awesome recipes

[@YEUNGMANCOOKING]

Haha nice 😎

[@ThuLe-eh1xe]

Yeah, mushrooms and chickpeas add more texture and protein to the dish. I get tired of eating just tofu all the time.

[@wilsonlorialitandtheater]

One more delicious, yummy recipe. Thank you, Yeung!

[@renuvekaria1790]

Looks amazing! Will definitely try!

[@abbydillworth4978]

Hi there. Is your Mapo Tofu a very, "hot", as in spicy recipe? Or, is it more just a flavorful recipe? I see it has chili oil and chili powder and the roasted peppercorns. I am one that does not prefer very "hot" foods, as for me, the heat distracts from tasting any other flavors. Thank you for your beautiful food creations!

[@tinaniko4512]

Looks delicious! Quick question, do I need to press the tofu or skip as this is not firm? Thank you!

[@Burdjur]

Skip it, I highly recommend to let your tofu cubes simmer in hot water while you're preparing everything else, makes it slightly firmer and also improves its flavor profile.

[@tinaniko4512]

Burdjur thank you :)

[@lilesosannaflower9956]

Yep, it was amazing. Will become one of my regular dishes. thank you.

[@beckbabej]

Thanks for all these great vegan recipes.

[@Comegethe_CHICKEN]

Why do I feel that his verbal cues, are very similar watching Gordon Ramsay's videos... maybe it's just me

[@YEUNGMANCOOKING]

Haha definitely been watching too many Gordon Ramsay’s videos 😅🤦🏻‍♂️🤷🏻‍♂️

[@Comegethe_CHICKEN]

@@YEUNGMANCOOKING definitely isn't a bad thing, he is very successful chef

[@alisongardner7476]

I felt that way too but these two chefs are very good... Keep up the good work Wil😄🙋🙌

[@HifiLittle]

Oh my go I was just thinking how he's the vegan Josh Ramsay I've been looking for!

[@jere2510]

@@YEUNGMANCOOKING Imitation is the greatest compliment

[@jeenjeanjeen]

What if u dont have incredible rice but just plain rice? 😆

[@YEUNGMANCOOKING]

Hehehe 🤷🏻‍♂️

[@DK-qj7cr]

jeenjeanjeen :use it ‘with confidence’ 😭🤣😂

[@jeenjeanjeen]

@@DK-qj7cr lol! I will try.

[@aprilblossoms4]

D K lol!

[@stefflatham3085]

I really enjoy your videos. Especially your clear delivery and relaxed background music.

[@YEUNGMANCOOKING]

🥳👨🏻‍🍳🙌🏻

[@neonjesus8831]

Your channel is really, really calming.

[@ninimoulder366]

WOW I really love the music with this meal and here's to Mapo Tofu. Great job Chef. 😊❤

[@carolyndaughton3373]

Wow...this looks so amazing! Thank you.

[@petrinadesilva4283]

Elegant cooking- simply lovely to watch n inspired to try.

[@thomaskortvelyessy]

Thank you so much! Seeing your videos gave me so much confidence (and clarity) that I could make my own first version tonight, replacing whatever I didn't have at hand - and it's still just delicious. Thank you again!

[@YEUNGMANCOOKING]

🥳👨🏻‍🍳

[@skullingtonfly]

Looks awesome. I love watching you chop. 👍🏼

[@shirleytruong6479]

I stumbled across your videos last night and I am totally amazed and in love with your cooking and dishes! Thank you for the great recipes and videos!

[@mandeepnarula8148]

This recipe is my new favorite, thanks so much for sharing!!

[@normawingo5116]

Beautiful, simple, gorgeous food, thanks Will. Must make this.