How to Make Mapo Tofu
ฝัง
- เผยแพร่เมื่อ 14 ส.ค. 2019
- Dan shows Julia how to make our satisfying recipe for Mapo Tofu.
Get the recipe for Mapo Tofu: cooks.io/2HKmYIS
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![[ENG SUB] How to Make the Ultimate Mapo Tofu | The Iron Chef Chen Kenichi](http://i.ytimg.com/vi/1adosX3moP8/mqdefault.jpg)
Mapo tofu has to be in the top 10 dishes of all time, anywhere
"you don't eat a massive amount"
Excuse me while I finish a whole pot in one sitting
Next time save a bit and make tantanmen ramen the next day! So yummy!
I made this with beyond beef crumbles and vegetable stock instead of chicken. . It turned out really, really well.
yo America's test kitchen, how do i get dan souza to clap my cheeks?
What's eating Dan? Its ROTTEN, and they're starting with the ass.
🤣🤣🤣🤣🤣
I need to marry this guy 😍
Don't marry someone who microwaves tofu and scallions.
@@OverUnderwhelmed he's cute. I'll teach him the correct way.
They been on Asian food spree. Liking the variety!
Thanks for these recipe videos
That looks so delicious ..
Dan's new catchphrase "It's gonna get tingly in here. Let's get started!"
Right there on his Tinder bio.
not the worst recipe i've seen but definitely not authentic
5:47 Dan, like you said before, don’t forget to scrape all the corners! 😂😂😂
If I have to choose 1 dish that I have to eat for the rest of my life, this is the one that I will choose. This is just so good.
This is the second time in a month a dish I have been looking into a lot on TH-cam only for ATK to post a video of it
What is the brand name and style of the knife Dan is using to cut the tofu?
This recipe basically won over a lady on our third date. We're married now. True story.
At the end, Julia gives Dan the most genuine "well done!" I've seen her give to any of the chefs. You can tell the recipe is delicious and she is really impressed
Fermented tofu in a spicy saucec is awesome too. God i seen that douchi. Tried to get my family to try some, even told them it tastes like cheese, but no go
Me a second ago: wow, this channel has been doing a lot of videos recently about Chinese dishes that really _are_ from China.
Me just now: oh, right, America's Test Kitchen is a TV show with several dishes featured per episode.
Fun fact: the plant that makes Sichuan peppercorns is more closely related to a lemon tree than to the vine that makes black pepper.
This looks really good. I've always wanted to try Mapo Tofu after seeing it in various anime series.
heya im gonna need the sauce for that profile picture m8
@@epicn From a show called New Game
Then try the Serious Eats version. That one's actually good.
Try Iron Chef Chen's version! That's the real deal
I make this dish a lot in the winter using a pretty similar recipe, it's so tasty!
I like the knife Dan used here to cut the tofu. What brand and kind is it?
I grew up in HK. I have my fair share of Chinese food. IMHO your Chinese cooking is right on!
I am preparing this dish this evening for family and friends! I have everything all laid out and measured and can't wait!!!
I love that she listens to everything he said, but you can tell that she knows her shit
Amazing recipe with such easy to access ingredients...
the more traditional use of green would be young green garlic instead of scallion. And not cook the green with the tofu, the fresh aromatic flavor green garlic is what you looking for when eating this oily heavy dish. the technique is somewhat tweaked in order to accommodate an American kitchen which is fine, but we usually never blanch tofu with the green. the white is usually cooked with the spice in oil and the green is only added in the last minute.
this. and the other person who said pork over beef.
@@matthewlee112 the og version use beef but pork is more commonly used since it's more accessible to the Chinese general public and a lot cheaper than beef.
@@matthewlee112 I mean you can use almost and protein instead of beef even sauteed mushroom would be fine because Ma PO is more of a flavor profile and the spice mix, broad bean chili paste, fermented black bean and the aromatic including spring garlic and what makes the dish. but if you want to call your self og version beef and semi-soft tofu and green garlic are the must
Thanks. I wondered about that. I thought it weird that the green onion was blanched at all.
Super 🥰
I love to eat tofu. I would love to eat Dan. Yummy
Do you have a recipe for Pho? If not, oh please do one!
Thank. You.
Amazing recipe!
Does ATK have a recipe for dandan noodles?
@Jenn Grace - I don’t know if ATK has a recipe for Dan Dan Noodles (I have their 20th Anniversary cookbook…I’ll check when I’m back home)… In the meantime, check the “Asian At Home” YT Channel…SeonKyoung is SO cute & funny (she’s Korean) - and she has many terrific recipes, including this one! Search “Asian at Home Dan Dan Noodles”… also make her version of “Sichuan Chile Oil”, which she uses in this - you’ll use it on everything!!😊 I’ve made this recipe numerous times…her nuders (that’s what she calls them…😁😂🤣) are delicious!!💕
Can someone please tell me what knife he is using? And who makes it?
Get tingled
I made this tonight and it was delicious. Another amazing recipe from ATK.
Try the made with lau version easier and less watery.
America's Test Kitchen: Let's make lots of Chinese recipes!
Me: :D Yay!
The people working in the back are slaves. We have to help free them.
We don't use a microwave in our house, but I'd bet I can slowly add hot broth over the tofu and let it rest.
Always a fantastic video....coming from a chef!
Lol. I love it. How to make tofu taste good? Easy, add beef.
Thank you for this! This is my go-to takeout.
what is gritty in this dish?
You only want to eat the shell/husk/skin of the sichuan peppercorns, not the seed itself. The seed is extremely hard, so if you grind it you get something like chewing sand.
Americas Test Kitchen used to be all like "we tried 30 different variations to find you the best recipe; here it is and here's why". Now it's all like "here's a recipe".
KFCJones they probably still do that but just don't talk about it
Yay I made this with beyond beef and not chicken broth. It was awesome for the vegans out there. Thanks ATK A billion
I've had this with beef pork and without meat and really the most important thing is that the peppercorns and chilli oil are good quality. That's where the flavour really comes from in this dish. Unfortunately this version is garbage. I'll have to try it with beyond meat, thanks.
What knife/vegetable cleaver is that?
It's the MAC Japanese series 6.5" -- see th-cam.com/video/UHb4nnyW3wk/w-d-xo.html
What knife is he using?
Yum!
its kinda weird not cooking it using a wok and fire jet engine..
THEY USED A DAMN MICROWAVE
@@OverUnderwhelmed chef mic..
OMG, I've been missing mapo tofu! I've wished for the last few years that I were in a place where I could get mapo tofu. Thank you, ATK, for showing me how to make it myself!
you couldn't think to google different recipe before this?
Can someone tally up a dish count for me? My Chinese mom would slap me silly for sullying so many for one dish.
She'd also probably slap you for making such a trash version of mapo tofu.
In fairness most home cooks won't use a million tiny bowls for their mise en place, but cooking shows do it so they don't have to measure during the filming.
@@alaranarmstrong3718 we've made this at home plenty of times and I can tell you it's maybe 3-4 ramekins. Even good home cooks know to have some prep work done before they make certain dishes unless the home cooks you're talking about are the ones that dump a cream of whatever soup can over frozen meat and veg into a crock pot and call it a day.
@@alaranarmstrong3718 this dish, when properly made, comes together very fast in a very hot pan so it's best to have it laid out first so you're not fumbling. In this case it has nothing to do with being pretty for a cooking show and more with not wanting to screw it up and having it come out good.
@@OverUnderwhelmed Where are you from?
Does anyone know what Nakiri he is using?
The dried black beans should be soaked in hot water first !
It aint suuuuper traditional but hey as long as its soft tofu with pixian douban and sechuan peppercorns its good
This is one of the best recipes on this channel thank you so much for this
And yet one of the worst mapo tofu recipes anywhere.
@@OverUnderwhelmed seems easy and delicious. What is wrong with this recipe? Except for maybe the microwaving and having no fermentet beancurd n stuff
@@ViRrOorR Well, the things you already wrote above are pretty messed up for starters.
It's ok though, if a big night out for you is the Cheesecake Factory and you think Lo Mein is the pinnacle of Chinese food then you'll probably enjoy this.
Or if you've had your taste buds ablated in some tragic accident.
Or if you don't have any Chinese friends to set you straight, but you wouldn't listen to them anyway, which is probably why you don't have any Chinese friends.
@@OverUnderwhelmed so true
Why not use a wok?
I am literally making this for my sister later tonight.
A better recipe can be found at Lee Kim Kee using their products like Garlic Chili paste etc. Only one pan too!
make it hot, very hot
Black beans look croach eggs. Nibble one at a time . Or smash it. Ha ha. Was talking about black beans today
Not only are Dan's hands big, they're also beautiful.
This looks amazing and so much easier than I thought Mapo food would be, thanks!!
kind of a funny story where the name of the dish originated.
*YOROKOBE SHOUNEN*
Dan is such a tiny, tiny, thin boi!
Toasting in the microwave! I want to hear more.
one of the only things i use my microwave for! you can toast sesame seeds, nuts, etc. too!
Don't forget the ranch dressing and Mountain Dew.
@@OverUnderwhelmed Sure. Feel free to personalize it to your own taste.
@@fring3 Yeah, then it's some abomination, but it's not mapo. I know you think you made some sort of clever reply, but really it just makes you sound like the sort of person who thinks ketchup and Funyuns qualify as vegetables.
I want to try toasting some in a pan, and some in the microwave them compare as best I can. Want to see how similar or different they are to each other.
Love your show's. Can you tell me about that knife that young man is using! The one with the oriental markings on the handle! Where he got it, price etc. I know this was an older show, but it just came up about tofu, stuff I've been looking at. Thank's R. Sorensen
It's a MAC Traditional/Japanese Series Nakiri in the 165mm size.
Omg she so wants to firm up Dan’s ‘Tofu’
Nice try but this isn't mapo tofu.
@Jeff, the God of Biscuits biscuits and gravy 🥴
Wow that looks awesome.
i add a little oyster sauce and a handful of green peas to mine.
i like to serve it japanese style (the way they serve saucy foreign dishes, that is.) place cooked japanese rice on plate in a ring and ladle the mabo dofu into the center. garnish with slivered scallions and eat with a spoon.
The spoon part is not really Japanese, is it? ;)
@@babablap yes, it is, at least at home. it is the way saucy one pot foreign dishes are served. kare raisu (japanese version of a curry dish) is also served that way.
google "kare raisu with spoon" or "mabo dofu with spoon" images. 😉
I made this and turned out awesome!! Thanks for showing this. In fact I'm just making this as I am watching 🙂
mapo tofu should use firm silken, I'm all up for customisation, but this is one of the characteristic ingredients. it won't taste the same without it
I'm curious what are people behind them doing?
Often those are the test cooks who work either for the magazine or the other show, Cook’s Country, testing recipes for a different project for one of the other divisions of this organization.
Yorokobe Shonen!
Use English
@@davidrichards8345 Don't be an ass
@@davidrichards8345 do you even get the joke?
Gacha hell experience
well played good sir
If you want an actual recipe for this go check out the channel 'Chinese Cooking Demystified' - they are amazing.
Or you could go there and stay there.
@@carowells1607 I did for a long time! :]
I'm here because of food wars
Oof I love this man. Thirst comment for sure
That s tension
Incoming fate fans
rejoice
Her doing it worng you are supposed to fry those ingredients one by one, not out them in the blender and make it into a paste
Look like a soup.
What is this abomination? How can you call this mapo tofu?
Darlings, I love you, but please never cook Chinese food again. You took what is essentially a rather simple dish and overcomplicated it and used very unnecessary steps and tools. All you really need is a cutting board, a knife and a broad pan, preferably some type of wok. And you don't need 10 scallions or NINE cloves of garlic or chicken broth or a microwave...
Mapo tofu is an elegant, beautiful dish (not soup), so please, everyone: use any recipe but this one.
Beef? BEEF??? You should be using ground pork for mapo tofu!!! :D
Beef is more common
The original recipe use beef.
beef is traditional if im not mistaken
Is this dish very hot and spicy
Does anyone have Dans number ? Lol
You did not make mapo tofu. You made a mapo flavored soup. Mapo is not only the ingredients, but the manner it is cooked. When making ethnic foods please invite a native or someone who has lived in the country and initimately familiar with the cuisine. I love mapo tofu, I have it every week at home. I was happy to see it be presented, but pained on to see how badly presented, don't get me wrong I am a big fan of Dan's but he got this one badly wrong. Water is not added together at same time with vegetables. I see you used a soup pot, not a wok, but should have substituted soup pot with a big sautée pan. Water is added after flavor has been intensified without water. You use rendered fat from meat to draw oil for sautéing herb paste and spices, then vegetables and then vegetables. Mapo is not a soup!
Please use this link as reference on how to make authentic mapo from The family who invented the dish Kenmin Chin a Chinese chef who migrated to Japan. In the video is his son Kenichi Chin.
th-cam.com/video/QPdDg05qnBY/w-d-xo.html&feature=share
@Jeff, the God of Biscuits hoisin does not have a place in this dish. Also the scallions should be stir fried, reserve a part of the green portion for garnishing. Also, I'd like a little more oil than he uses.
I won't hate on him for the technique too much, seeing what tools he's using, but this really should be done in a pan or wok of sorts, not a sauce pot. Would make it much easier to make traditionally.
He is cute
Bravissimo to Dan 👍💗!!! Since this is a Chinese dish, wouldn't it be more appropriate to call the bean curd "dòufu" instead of "tofu" 😁?
@@robertprewitt7777, you realize that the part of my comment regarding "dòufu" versus "tofu" was intended to be tongue-in-cheek humor, right? Thank you for the link...good article!
Beef? Beef? 😒
I'm not a fan of America's Test Kitchen but I will grudgingly admit this recipe was pretty close to authentic, despite the chicken stock, not using a wok, and toasting the Sichuan peppercorns in, of all things, a microwave. I'll keep my true Chinese version though.
America's test kitchen has to appeal to all of America. They have to make the recipe accessible and familiar to American ideas but just novel enough to be exciting. I'm pretty sure they know a wok would be better.
I admit the hoisin sauce is dumb though.
This recipe was trash. The Serious Eats version is so much better and still not overly complicated. You just need to spend maybe 10-15 minutes doing the prep work and having some ingredients ready to go since it comes together fast.
I was cringing so hard when they microwaved the tofu and scallions.
@@ishan1239 Surprised they didn't add ranch dressing.
Using a japanese knife, preparing a Chinese dish on an American show ._.
Chef Mike is the hardest worker in the test kitchen.
Jeez, this is a nauseatingly white approach to this dish. I'm sure it tastes good, but it seems so detached from where mapo tofu comes from that it comes off as disrespectful...
Can you elaborate?
Those beans are _NOT BLACK BEANS_ . They are _fermented soy beans_ !
WHAT????
美国版的麻婆豆腐
Why do you even bother to watch this channel if you do not have any constructive suggestions? Typical mainland Chinese!
@Mingfei Wang, if you know how mapo tofu is traditionally made, please point us to appropriate videos and/or other reference sources! Do you know why bean curd is called "tofu" instead of "dòufu", even though the Chinese had invented it? It is because the Japanese gradually introduced their cuisine to the world, whereas the Chinese pretty much kept theirs to themselves. The original comment in this string by Lin Hua did not help. There is also a not-so-nice comment written by 鄧運霖
before this one, which reads "...你們會讓所有知道做法的中國人吃驚..." You may want to teach your fellow Chinese online etiquette.
@@alanvonau278 you need to chill down man
Alan Au Lin Hua is not cursing or laughing at this video. The original comment is just “this is American mapo tofu”. If you want constructive criticism, check th-cam.com/video/USoC8AqirVA/w-d-xo.html. We are relatively cool about orange chicken and ginger beef, so I think we Chinese deserve the freedom talking about unauthentic Chinese dishes.
@@sixteenfu, Thank you for the link. (Since I do not understand Mandarin, I need to rely on closed-caption subtitles.) Instead of just "talking about unauthentic Chinese dishes" for their own amusement, those viewers should suggest ways to improve the recipe and make it more authentic. That would be a more constructive and courteous way to go. You need to understand that ATK has adapted these Chinese recipes for the American home kitchen, taking into consideration both the equipment and the availability of ingredients.
The chili paste they're using isn't exactly at the super market. What's the substitute? Also, the oven he uses for cooking and toasting destroys cell nuclei.
This "home shopping network" platform is to much
not authentic
Authenticity is not the aim of this show. They have two primary aims: use ingredients most Americans can access easily, and via repeated tests, create their own versions (authentic or not) that they find objectively superior.