🤤 Dad’s YUMMY Mapo Tofu! (麻婆豆腐)
ฝัง
- เผยแพร่เมื่อ 11 พ.ค. 2024
- Watch me make mapo tofu with pork and see how my family grades me! This is a super quick and easy recipe that is hard even for beginners like me to get wrong.
Guilin-Style Chili Sauce: amzn.to/3OEhTke
Two-Pack: amzn.to/3OyL0Wb
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/mapo-...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Adam Liaw: • How to Make Authentic ...
一地一味 One Place, One Taste: • Video
Chinese Cooking Demystified: • Sichuan Mapo Tofu, plu...
Mark Wiens: • Insane Sichuan Chinese...
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⏲ CHAPTERS ⏲
00:00 - Prepare aromatics & garnish
03:34 - Prepare tofu
04:03 - Does tofu need to be pressed?
06:04 - Stir-fry aromatics & meat
08:11 - Pork substitute?
08:46 - Add flavors
09:03 - On mapo tofu
10:40 - Bright red color?
10:58 - Add tofu
12:07 - Add slurry & garnish
14:40 - Family grades me!
15:42 - Mommy Lau is proud of Randy
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](http://i.ytimg.com/vi/1adosX3moP8/mqdefault.jpg)
Join the Canto Cooking Club - bit.ly/3HwPcnH
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
Get the full recipe here - madewithlau.com/recipes/mapo-tofu-pork
What’d you think of Daddy Lau’s recipe?
New subscriber here,luv to learned how to cooked chinese food..
Don't be so timid like your disarming a bomb. Your cooking in a wok with likely the best teacher you could find. You should be confident, your Dad is an excellent chef I've cooked in many restaurants and your Dad is truly the ideal teacher, show him you've been paying attention by being more confident in your actions. I've been watching since the beginning of the channel and I knew it was going to be a hit because your parents are proof you can have anything you want if you just invest yourself.
You don't cook often Randy, do you? And you made so many videos with your dad, I thought you'd learn a thing or two by now 😛
EDIT: I use the Gluten sponge as a meat substitute. You'll have to rinse the starce out or it'll stick on the pan
I thoroughly enjoy your videos on TH-cam.
Please bring back ONLY daddy lau, appreciate his skills that’s how we learn. We are all newbies already, WHY watch another newbie?
"Do you think you're me?"
This roast so good it fed a whole family.
Daddy Lau throwing shade! Rofl!
🤣🤣🤣
Yup. Chinese dads. No matter how big or old the sons get, old Chinese dads will take em out.
Dude the biggest difference of these two is how confident his dad is and how unsure the son is
.....could you do like a "basic pantry" video? as in like go over the "basics" you keep in your pantry all the time, and maybe even go into the "why" of each one (for instance why you would choose brand X bean paste, over brand Y, or brand Z, be it cost, or flavor, or what have you), i think that would be REALLY HELPFUL for anyone looking to try to make this kind of food regularly.
That's an awesome idea
YES, PLEASE!
oh wow, i fugured it would be a popular suggestion, but i had no clue it would be THIS popular!
like we know or own "staples", and why we get them, but when trying to do things unfamiliar, we can be locked by fear or indecision, like what if i get the wrong brand of bean paste, and its more "fake" or has way too much sugar in it, or is too expensive for what it gives you, what have you, we don't know any of that stuff, about most of these new ingredients, like we do with the things we get all the time, and that breeds a fear of messing up the dish, simply because we got the wrong thing at the store.
I feel the same! Thanks for asking them!
@@stapuft calm down mate, 0.2% of people who watched the video liked your comment.
I was one of them, though 😅
For any Cantonese parent to say they're proud is an achievement in itself. Well done randy!
Any Asian Parent really 😆
@@heartsandaces3440 i can only relate to Cantonese, my sister is a doctor. I work on engines and have no degree, so I feel pretty inferior.
@wed3k there's absolutely no reason to feel inferior. No job is useless or inferior. As long as you are happy, that's the most important.
Really cute family
Never heard these words from my Cantonese parents. Telling that it was in English. I wonder if there is even a phrase "I'm proud of you" in Cantonese because it is obviously never used :P
There were so many times during the prepping that I thought Daddy Lau would just push Randy over and say, “Just let me do it.” Don’t worry, Randy, cooking is just like everything else. The more you cook, the more proficient you’ll be and in no time, you’ll be Jr. Daddy Lau!
Swear, my dad would usually get fed up with me when I start royally screwing up or taking too long and just says "Ah let me do it, you watch and try after me."
I'm just a home cook, nothing fancy, untrained etc. After seeing the Chinese Cooking Demystified video (which I think is very much the traditional Sichuan version with the Sichuan peppercorns, fermented bean paste etc.) I ordered all the proper ingredients online - it just looked so good and like something I could actually do myself. Well, it worked and a friend's husband, who is Chinese, said it was the best Chinese cooking he ever had from a white person. So proud! Also, for any other ppl out there who think tofu is bland and boring, make this dish. It's in my Top 5 of all time now, just absolutely delicious and changed my mind about tofu forever. The version I made is spicy so this version from Lau may be better for those who don't like it super spicy.
yea it's wild how my perception of tofu (growing up in a korean household) is so different from the culture at large (not just white folks) and it boils down to what you're saying: preparation. Chicken and pork can definitely be boring and bland if you don't really season it in any intentional way.
Yay!!!! Congratulations!! Well done. Well done. 😍😃
All this time I thought gege Lau could cook. I teach culinary arts at Thurgood Marshall in SF. We just got a brand new kitchen and I would love to have you and your dad come by and demonstrate wok cookery if you both are amenable.
I think I really like this new series cooking as a beginner and watching a pro do at the same time so we could see the mistakes we make as beginners and do you have a pro correct you on the spot. We can see the similar mistakes we would make. I think you keep this new series going thank agian Sifu Law
As a one off it's probably fine, but the ineptitude was so difficult to watch. Please just more videos of dad cooking.
Every master was once a student. Randy, you'll get better and better over time. One day you'll be teaching your own kids how to cook.
Yes, I agree. Practice makes progress. Randy already knows what and how to improve!!
100%
Unless he stops cooking all together.
Omg the slow-mo of your mother's "I'm so proud of you~" had me dying 😭
The only praise an Asian child craves lmao 💖
Your dish looked great Randy! And I loved the kitchen banter with your dad! Gonna have to try this recipe out some time, need to go look for the bean sauce now lol, there's a Sichuan style mapo tofu place near me that I usually go to but something about the saucy Cantonese version feels very homey to me ☺️
"I'm so proud of you" the rarest asian praise from parent to child
Daddy Lau, you've got so much patience teaching. And Randy, what fun watching you learn how to cook. Haha.
And that infectious laugh. 😆
I have very fond memories of mapo tofu as a child. My grandmother swore a lot and one time while I was very young and impressionable when the whole family was out at a restaurant for dinner I cried out, "I really want Batt-po tofu" (literally translated as B*tch tofu).
My parents were horrified, but my grandmother cracked up laughing and never stopped telling that story to people and teasing me about it even when I grew up to adulthood.
Love this video! The captions were hilarious "too slow", right way/wrong way, and Daddy Lau is waaaay too patient with you. 😆 Can't believe you tasted the cornstarch slurry LOL
Love your videos. I feel so at home listening to your Dad talking and in this video "scolding" you on how you chop or stir. LOL I feel so at home. I love this format..."beginner" vs "expert". Great job!
The kids are so cute! I love that you are making the dishes with your Dad. What a great legacy.
I love the comparison of u and dad! Thx for spending the extra time editing, I had so much fun and laughing out loud. Teachable moments are the best!!
It’s good to perfect a family dish. My grandmother made a special sauce/gravy for thanksgiving. She came up with the recipe herself and taught me how to make it. For years I’d help her and each time would let me do more. She passed away 22 years ago but I had enough practice with her, I’m almost as good as she was. I can never say I’m as good because of the respect and love I had for her.
I love this format! You and your dad are hilarious together. Your parents are just so cool.
hahaha Randy, I LUV IT! You're so lucky to come from such good stock, your parents love you so much and look at how you turn out to be ...you're honest, have integrity, is not afraid to laugh at yourself, is humourous by nature...your whole family including Kat n Cam (yr little guy) is just BEAUTIFUL!! Keep it up, I love the fact that you're moving the programme on this way, for starters and Chinese cooks wannabees 😜
I love the interaction in your family. As a cantonese seeing how your dad teaches you just gives me flashback of my parents controlling my behavior, almost got a heart attack seeing that. But the evaluation and eating-together part is really warm.
Good job, Randy. Your family is so funny. Love your dad's cooking expertise. I am learning a lot. Thank you, Mr. Lau for sharing. ❤
Great video - love to see Father and Son cooking together !!!
It’s so heart warming to see you learning how to cook from your dad. How you acknowledge his experiences and humble yourself to learn. It’s refreshing to hear your 廣東話 conversations too! 你估你係我？ 😂😂😂😂
Oh well done, Randy korkor, this was such a cute video! This is exactly how it feels like learning to cook with my Asian mom and oma. Your dad was so much nicer - my oma would have asked if you were planning to eat today if you moved that slowly in the kitchen 😬
Love to see the improvement since day 1... I am sure your Cantonese has improved since then... I took up learning Chinese during the pandemic and feel I too learned a lot these two years... Congrats on your hard work to keep our culture alive...🎉
This is seriously amazing what you re doing. Can I get your dad to convince my dad to do this for me? I've begged my parents for years to write down recipes so I can share with my son now that he is 11 weeks old now! Keep up the great work and passing down the family history!
Not only do I enjoy your videos, but I absolutely adore how you are as a family. It really warms my heart :3
This video is both funny and heart warming. No idea why it’s funny but it just is with your interaction with Chef Lau but heart warming that Chef Lau is so patient with you!
This video is really entertaining. Reminded me of my mum who taught me cooking last time, who couldn’t stand my slow speed in prepping the ingredients or when tossing the ingredients into the wok. Good job to your effort and daddy lau for his patience. ☺️
Keep going Randy, more practice will definitely make you a good cook like your dad in the future!
I love this channel. I'm not sure how I stumbled onto it but I love the family and the recipes look so good! Every video makes me a little happy. Thanks for making great videos like these :)
Your dad is such a great tracher and so patient My asian (HK) mum tried to teach me to 'bo tong', she gave hardly any instructions and gradually just took over. Think it was too painful for her to watch me at minus 1000 her speed 😂
Well done on the dish 👏🏻
Brings back memories, my daddy used to make this for us 🤗🤗🥰 such a warming dish great over the winter 😋 thanks for sharing!
Thank you for sharing. You have a lovely family. I’ve been looking for a channel like this for a long time. Please keep the content coming.
Your dad has been cooking for many, many years. As for you young man, learning to cook with and around him, you will become a master cook.
Keep up the good work.
Would love to see a clams in black bean sauce! Grew up eating this dish so it would be cool to try to make it. Love your dad's recipes!
Thanks for sharing your dad's recipe, I made my first ever Mapo tofu yesterday for 6 people and I wish I seen your recipe before. I will try your dad's next time since I am hooked now. Cheers from Vancouver
Another GREAT video! Well done guys! Love your channel
First heard of this dish watching Shokugeki no Soma. I've eaten it at a few restaurants since then and it's a really tasty dish!
Your dad has God-tier patience waiting for you to chop that garlic 😂😂😂
Reminds me of when my grandma teaches me stuff in the kitchen, keep it up man! The skills and memories are priceless and they get better with time. I would love to see more videos like this! Thanks for the trip down memory lane lol
Just cooked this dish tonight. I used 辣豆瓣醬 instead because I am run out of soybean paste at home. It was a huge hit!! Thank you for sharing the recipe. You are so cute with your dad ❤
I’ve heard/read that the original Sichuan version was made with beef. Chinese restaurant cooks in the west adapted it to pork since it’s cheaper. I’ve also tried it with Beyond Meats and it’s pretty good.
Also- Randy’s first “but first, long yau”.
MaPo bean curd is not a specific restaurant dish. It is a casual dish at home always. The meat is used the left meat after main dishes made. So, no matter beef, pork, Sichuan people use too. And, they mince the meat usually.
Love your family. Also, watching your dad cook makes me hungry.
To get a good red color, you have to fry your doubanjiang or chili sauce in oil until it "blooms" and turns the oil red. About a minute on medium heat.
You obviously do not have any kitchen skills, but those come with time and repetition Randy, even your father had to start from scratch at one point in his life. God bless you folks, and thanks to you and your great father for sharing with the world...
We just made this for dinner tonight, following your recipe. Yummm! Thanks so much for the cooking lesson. And watch you fingers, Randy, when using that cleaver!
Randy you're so lucky you still have your Daddy Lau to teach you his secrets. Kudos to you for wanting to learn at the feet of a Master Chef. I used to cook with my mom when I was growing up and she made me proud by telling me I was so fast. I didn't realize that my love of cooking started with helping her cut up veggies and meat, and making dumplings and stir-fries (and joong! I'm going to follow Daddy Lau's video on making joong!) Your videos have reawakened my desire to cook Cantonese dishes once more.
Omg this was so funny! Randy you did a good job! I still think that maybe I learned more from chef daddy Lau than you have so far. I think me and your dad were both cringing while you’re cutting with straight fingers. But keep being you Randy. Cam and Mui are so adorable!!!! Give my best regards to all of y’all.
Sincerely,
Hero
With such high scores, Randy has no choice but being the one making Mapo Tofu for ever.
Thank you daddy Lau, I'm a freelance graphic designer and a stay home dad I like to cook for my family, I have a daughter and a son, I've been visiting your channel from time to time for inspiration and today I tried this recipes and it's a huge success, it's been rough lately with my mental health and it affect my cooking, even simple omelette taste horrible and it greatly affect my confident in cooking, I made a few modification with the recipe with ingredients I have at the moment, no chilies, I use soy bean paste instead of red bean paste and I add white pepper (we like spices) also I add carrots (my daughter love carrots) and bok choi for additional green, even my son who use to fuss over greens had no complain and eat them, again, thank you so much really appreciate this...🙏
I hope you and you're family always in good health and happy...
Keep it up, Randy- I think you're doing fantastic for how much prior experience you have (also overall of course)!
And as always, a fantastic coaching from Chef Daddy Lau!
YES!!!!!! my favourite Chinese dish! I am excited to make your dads version. I bet it will replace the one i follow!
I watched this while eating Mapo Tofu from my local Chinese restaurant. The perfect lunch break. 🙌
My parents owned two Chinese restaurants when I was growing up so I am pretty picky about my Chinese food. I just made your Ma Po Tofu recipe and i'll tell you, it was exactly how I remembered it! It was absolutely delicious! Two thumbs up!!!!
Thank you for this video. It really hits home as a Malaysian international student living in Australia because it’s so relatable and reminds me of when my mom teaches me to cook.
Love this series!! So funny please do more!!
Nice To see the master and learner side by side, we can appreciate the master’s skill more. I’m like randy - earnest, careful, and still gaining experience
When you licked the slurry.. and the slow-mo 'I'm so proud of you'🤣
I feel like people who can’t or rarely cook takes people who can so much for granted lol. That’s why when we teach ppl how to do things, we get snazzy like how do you not know how to prepare garlic? lol. I’m a strong believer of anybody should be able to cook for others and themselves. Props for anyone aspiring to be a competent amateur or home cook.
So sweet family and your parents are really love you 😂 劉媽媽說以你為驕傲，看出母愛的偉大❤
Excellent narration. Leave the prep and actual cooking to your dad. ❤
My favourite thank you for showing me ❤️
...chef's pro tip for knife skills...curl your fingertips under your knuckles so the flat of your knife rests on the flat of your fingers between the first and second knuckle...when cutting slide the knife up and down along the flat of your fingers and you can't cut them (as long as you don't raise the knife too high)...walk your fingertips holding the food back from your knife so you have the flat between your knuckles as a guide...
You made me so nervous with your chopping but practice makes perfect! I also died a little bit when you tasted the slurry with your finger. I guess you won't make the mistake again. Glad you're learning to cook from your dad! I hope this becomes a regular part of your channel.
I love this concept 😂 I find it assuring as I'm learning along with you . And of course it's hilarious
Your videos rock! Love seeing the traditional Hong Kong / Canto style food cooked from scratch.
Your comments are hilarious! 😂 and your Dad is so encouraging! ❤️
I’m so proud of you
Hahaha this vid brought back many memories of my late Grandma teaching me how to cook Nyonya dishes... Grandma definitely wasnt as patient with me as Sifu Lau was with u 😂. Thank u for this video
Geez, you weren't kidding when you said you were spoiled by your dad's cooking! Honestly, you did amazing for an amateur, because I can tell just from how you hold the knife - let alone how you try to use it, how you hold the food you're chopping, and generally how hesitant your movements are - that you're _very_ inexperienced, and that it's not just inexperience with the choi dou and wok but a lack of cooking experience in general. That said, with how well your final dish came out, I can tell you have not only an experienced mentor but an eager and skilled teacher in your father, and that you're willing and able to take the lessons and turn them into real skill and experience. So, keep learning from Daddy Lau, and someday (hopefully far in the future, since it'll mean Daddy Lau is no longer there), you'll be the one everyone in the family hopes will be making dinner!
I just started watching you guys but omg thank you so much for sharing the Chinese culture, history, and food!!
You guys are too funny making the Maop Tofu. Love your video -- got a good laugh.
This dish is so addictive that I ate it for lunch and dinner 4 days straight and now decided to make it at home and weird thing is I usually don't like tofu that much 😂😂😂
The mapo tofu recipe that I loved watching. The very first videot I still watch today when i make it.
Great video, thank you!
Hello friend, I'm from Brazil, 🎉😊🇧🇷 today I made this recipe for my husband and me! We love! I used Doubanjiang and half a spoon of Lao gan ma chili. I also gave the tofu a quick boil first. It was wonderful. We love it. Thank you for sharing. 🤩🤤🤩
Wow I watched the video from a year ago to make my mapo today for a small get together and it was so good. I can’t believe what a coincidence that it is that this just came out today.
The red color comes from chili oil as your mom said. It's really interesting to hear your dad speak Cantonese, all the other mainland Chinese TH-camrs I follow all speak some version of Mandarin, and the words are considerably different. These head-to-head videos are fun, and yes, you really need to curl your fingers in for chopping!
Yeah, this is the only type of Cantonese I can understand. I never understood Cantonese news readers because it's like Cantonese learned from a book and the grammar and words seem completely different.
Exactly. Use of chinese vegetable knife (chinese cleaver) is more or less the same as western chef knife. Knuckes to contact the knife body with finger tips curl inward. Knife should be vertical to the chop board. Otherwise it will be very easy to cut yourself. When my mum trained me as her backup as the home cook, the first thing she taught me was knife technique. She left me cutting vegetables and meat for more than a month before the actual wok stuff. Safety first.
Mama cheung cooks has been posting lots of canto dishes too if you want to check it out. My mom recommended her to me before made with lau came out! She has more traditional style recipes and daddy lau has more restaurant style. Both good!
You know what, I’m so inspired right now, just told my wife I’m cooking this for dinner tonight.
This was a delight to watch! I am going to try this recipe as my family eats a lot of tofu and this is a new recipe for us.
Loved watching this, your dad gave good instructions! I think my mom would have gotten too stressed out and taken over for me 😂
Hi Randy, I love your videos. And I have subscribed. Thank you very much for all that you have done. Your father too! Learnt a lot. Is it possible to do a video on pork? Which part is best for what type of cooking. The pork ribs too. I understand that different pork ribs is used for different types of soups and steaming. The same for fish. Which part of the fish is best for different dish. Thank you very much in advance.
Love the realism and just all of the candid comparison 💛💛💛💛💛💛 keeps things so relatable
😂😂😂 the commentary is soooo good!!!
作为江苏人，我想我会喜欢这种广东改良版本，四川原版的麻辣口，对我来说过于口重。视频真的详细而且对小白友好，给您点赞。
Thank you so much for asking how to adjust it to plant based version! Mushrooms! 😊 can't wait to try this
This is comedy GOLD. I cannot wait to see more videos of this sort on the MWL channel--the Spongebob asides, the "what is taking so long" and "do you think you are me?"--bahahahaaha. Great job!
I just have to say wow to growing shallots. Do you have any secrets on griwing the shallots? Ive tried a few times and only had 5 make it to size. Id love to learn more from you and your family. I deeply appreciate your way of teaching. Thank you for your time.
I'm sorry, as I love this channel, I would hug all of you so fucking hard. I appreciate not only the cookie lessons from a cuisine that is so different from my own, but the history behind it as well. Thenk you.
Omg! Sooo hilarious 😂. Love the “One hour later…” SpongeBob reference
I used the chicken recipe but used pork. I added some ginger, it was delicious! Excited to try this recipe!!!
Love the new format!
今集的互动超级喜欢
好多謝您的支持！老劉㊗️您同家人安康快樂！
Be confident Randy👍 You can do it👏👏👏👏👏👏
I rather have your Dad demonstrated us of how the dish is made from start till end. Thks!!!
I enjoyed your video! Your dad is just like my dad; they only want us to get better! 😀
Great job, Randy!
The way you glide and hold your knife feels like standing on the edge of a cliff without safety harness lol ..
It is very refreshing to see someone cook.
You can tell this is a beginner dish by seeing the son cook lmao
Omg so funny! I loved this video! Seriously though I think it's cool that you acknowledge wanting to learn more. We all have to start somewhere!