Poultry and Mushroom Mapo Tofu

 

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How to Make Sichuan Ma Po Tofu (Authentic) 麻婆豆腐

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Mapo Tofu recipe How to make the authentic way

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VEGAN MAPO TOFU RECIPE | Mary’s Test Kitchen

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VEGAN MAPO TOFU RECIPE | HOW TO MAKE SPICY DOUBANJIANG DOUFU (麻婆豆腐)

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How To Make Mapo Tofu Marion’s Kitchen

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Vegan Mapo Tofu Recipe (麻婆豆腐)

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Mapo tofu is one of my favorite Sichuan dishes & also one of my favorite tofu dishes. While I use tofu in a lot of my recipes, tofu in this recipe is not used to replace a meat, it’s the star of the show. Characterized by the region’s peppercorns, this dish shines using black bean sauce, sweet chili sauce, & sesame oil.

Turn the heat down to medium, add the mushrooms, bean paste, soy sauce and vinegar and simmer for 5 minutes, stirring occasionally. Now add the tofu cubes, mix well and cook over a low heat for another 5 minutes. Check the seasoning, then finish with a.

Ready time 30 mins A well-loved Sichuanese dish, this Mushroom Mapo Tofu is made with meaty shiitake mushrooms, leek and broth, layered over with bright. The tender tofu is covered in a incredible aromatic spicy sauce with bits of mushroom, zucchini and crumbled tofu for texture. Mapo tofu was one of my favourite dishes growing up.

Since my mother is Japanese, majority of the time I had the Japanese version of Mapo Tofu (also known as Mabo Dofu), over a bed of hot steamy rice. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes. Stir in the soy sauce; tast.

200g fresh shiitake mushrooms, finely chopped 1 large leek (about 400g), cut into thin rounds 2 tbsp toasted sesame oil 2 tbsp chilli bean sauce – I like Lee Kum Kee 1 tbsp dark soy sauce. An easy mapo tofu recipe that creates the authentic taste of China. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes. It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner.

1. Drain tofu and cut into 1-inch pieces; set aside. 2. Place ¼ cup of the chicken broth in a bowl, add cornstarch and stir until dissolved, set aside. 3. Place the pork in a large skillet over medium heat. Break the pork into pieces with a spatula, cook until done and no longer pink.

Chicken Mapo Tofu Recipe. Mapo tofu (or ma po tofu) is a very traditional and popular Chinese dish that’s loved all over Japan. It’s comforting, texturally beautiful and incredibly tasty. There are several ways to make mapo tofu; spicy, mild, oily, lean, chunky, silky.

Mapo tofu is a justly popular menu item in many Chinese restaurants It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper This meatless version with fresh shiitake mushrooms.

List of related literature:

Add the meat or tofu, garlic, shiitake mushrooms, and soy sauce and cook until the meat is fully cooked or the tofu is lightly browned on all sides.

“Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health” by William Davis
from Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
by William Davis
Rodale Books, 2011

This is a critical ingredient in mapo tofu (see page 171).

“East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes” by Meera Sodha
from East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes
by Meera Sodha
Penguin Books Limited, 2019

I first cooked this for a discerning group of Chinese friends, and it was their favourite dish of the night, even in competition with mapo tofu.

“The Food of Sichuan” by Fuchsia Dunlop
from The Food of Sichuan
by Fuchsia Dunlop
Bloomsbury Publishing, 2019

I learned my Mapo Tofu recipe from a Sichuan friend, the birthplace of this remarkable dish.

“Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao” by Bee Yinn Low, Jaden Hair
from Easy Chinese Recipes: Family Favorites From Dim Sum to Kung Pao
by Bee Yinn Low, Jaden Hair
Tuttle Publishing, 2012

Add the fried tofu, soaked shiitake and the fresh mushrooms.

“The Flexitarian Cookbook: Adaptable recipes for part-time vegetarians and vegans” by Ryland Peters & Small
from The Flexitarian Cookbook: Adaptable recipes for part-time vegetarians and vegans
by Ryland Peters & Small
Ryland Peters & Small, 2019

Add the tofu and mushrooms and stir-fry until the mushrooms are just cooked.

“Land of Fish and Rice: Recipes from the Culinary Heart of China” by Fuchsia Dunlop
from Land of Fish and Rice: Recipes from the Culinary Heart of China
by Fuchsia Dunlop
W. W. Norton, 2016

This is one of those universal sauces thatġs perfect with eggplant, very good with roasted winter squash, over brown rice, seared or griddled tofu, or tempeh.

“The New Vegetarian Cooking for Everyone: [A Cookbook]” by Deborah Madison
from The New Vegetarian Cooking for Everyone: [A Cookbook]
by Deborah Madison
Potter/Ten Speed/Harmony/Rodale, 2014

Sublime as it is this way, you can also prepare it with thick and meaty portobello mushrooms, or even seitan, in place of the tofu.

“Vegetarian Viet Nam” by Cameron Stauch
from Vegetarian Viet Nam
by Cameron Stauch
W. W. Norton, 2018

Add another layer of tofu, followed by the rest of the mushroom mixture.

“Sri Owen's Indonesian Food” by Sri Owen
from Sri Owen’s Indonesian Food
by Sri Owen
Pavilion Books, 2014

Mapo-doufu (tofu, traditional meal of the Sichuan province in China) produced with the addition of mTGase exhibits good texture, taste and appearance even after six months of storage at 25°C and relative humidity of 60 percent.

“Microbial Enzyme Technology in Food Applications” by Ramesh C. Ray, Cristina M. Rosell
from Microbial Enzyme Technology in Food Applications
by Ramesh C. Ray, Cristina M. Rosell
CRC Press, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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42 comments

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  • I made this recipe (my first time to make and eat it) a couple weeks ago and I love it. My daughter who is a finicky eater love it too! I’m craving it again, gotta run to the Asian store to get more green jackfruit.

  • That Three 6 Mafia Project Pat flow at 4:53(sippin on some sizzurp flow lol….I will never hear it the same now that I note its a common Chinese speaking pattern).

  • the simplicity makes me see this as the Asian version of a sloppy joes people eat on busy weeknights but not as bland as the tofu would have you expect, i got everything except that fermented chili paste but i think regular chili paste and lemon could be subbed.

  • I love your videos! After having lived in Hong Kong I fell in love with cantonese food and the language. After going vegan, your recipes have been a lifesaver so I can still have my favorite dishes. Have you ever considered doing videos in Cantonese??

  • Marion I made this recipe last night. It was absolutely amazing! I am not Asian but you kno when you have gone over to the Asian side as I had everything I needed! Lol. Thanks for the recipe!

  • Thank you for your amazing plant-based recepies! I cannot seem to find Shaoxing wine anywhere in Italy. Do you know if I can substitute it with something alike?:)

  • This is a delicious recipe! Really recommend it if you enjoy chinese dishes. Very easy to make, too.
    美味しかったです!簡単な分かりやすい作り方を教えてくれましてありがとうございます。

  • I absolutely love Chinese food so feel free to veganize it all and I’ll share it to my Facebook so I can give it a try at a later date! This dish looks fantastic and can’t wait to make it!

  • This looks so good, If you are like me and cant stand tofu no matter how much you try to jazz it up, I used cubed potatoes and cubed eggplant, The sauce is amazing no matter what you make it with:D

  • I enjoy tofu often as I live in Japan, but I eat whole foods so no salt oil or sugar. I’ll try making this without all that salt; thank you for the video.

  • Hello Mary,

    For the silken tofu/smooth tofu, what brand would you recommend one to buy if they can’t make it on their own? I have a few chinese super market near me, but not sure what exact one to buy?

  • I just made this dish. I skipped the crushed peppers because it’s my first time trying it. Otherwise, I followed the instructions exactly. It is SO good. This dude is a genius!

  • This recipe looks really good:) definitely wanna try to make it, is there substitute for the douchi? I’m not sure I’ll be able to find that one

  • I absolutely have nothing against the vegetable option. Mushroom is a very good choice. I also would add some green peas. Mapo tofu is my kind of Friday/Saturday dinner.

  • Love your tutorial! Question does this dish need shiaoxing cooking wine somewhere? Some recipes say it’s essential but yours and other don’t. Thank you!

  • Either I forgot what mapo tofu taste like or I’ve been too spoiled trying to replicate the same dish I had in Vancouver Canada. It taste similar to other recipes I’ve tried but doesn’t quite have what I’m looking for. The search continues…

  • Pro tip from a Brit: because most English place names are spelled weird (because, history and stubbornness mostly), Worcester is actually pronounced ‘Wuster’. We’re always impressed by people who get this right lol ;-). Except in my city no-one buys Worcester sauce, because we’re fiercely loyal to a different (but similar) sauce that’s produced here called Henderson’s Relish. The bonus for me is that Henderson’s is accidentally vegan (most Worcester sauce is made with anchovy extract). Sad news for you is it isn’t exported as far as I know, its production is mostly bought up by locals:-(.

  • Now I’m desperately trying to remember if the few times I’ve eaten ma po tofu there was pork in it because I’m a vegetarian, and that would be a big no-no. Yikes.

  • I did n’t realize that this was an old version (2019), it light of all the new vegan meat options, why dont you redo it w something w a texture more similar to ground meat like TVP. But keep the mushroom, love the flavor.

  • WHEN were you in America and I didn’t know about it????? Would love to welcome you back! I love anything with the szechuan peppercorns, looks great!

  • For chili powder, i recommend getting it from asian market, more complex flavor. I would also add some cinnamon and star aninese(?) to this to say the least.

  • Wanted to eat mapo tofu, so i turn to your channel for step by step how to cook. Bcos you always keep it simple yet manageable! Thx marion

  • I tried a packet of ready made Mapo Tofu sauce once and it was so salty it was inedible. I’m too frightened to try this againis it supposed to be horrifyingly salty? Hmm, if so, maybe it’s not a dish for me. Looks delicious though.

  • Great, I have been watching 5 videos on how to do a mapo tofu, one say you hould use silky tofu, one it’s hard tofu, one it’s soft tofu…. I really have to learn about tofu….

  • Hi Marion, it looks amazing! I am not a fan of soft tofu. Would a firm tofu be okay? It is a texture thing with me. Thank you.

  • Thanks Marion, I love your videos and recipes. Btw, this is what I learned just now after I tried this recipe, is to REMOVE the BLACK SEEDS inside the SZECHUAN PEPPERCORNS before grinding them because they feel like gritty sand in the mouth. It was my first time using the peppercorns and I had to Google about it while eating this mapo tofu! Great recipe though!

  • Y’all coming here because y’all are weebs well guess what, I came here so that I can find a good looking food to present to my TLE teacher

  • Would love to see more recipes with tofu. Especially hard/extra firm tofu! I love the texture of those but still looking to find the perfect recipe for them.

  • While I’ve been strictly vegetarian/vegan at times in my life, right now I’m notbut I still prefer to cook that way! Always love a veggie recipe; this looks fantastic.

  • Thanks for posting! I’m Chinese-Singaporean and it’s always nice having vegetarian/vegan recipe options of old dishes I’m used to!!

  • This guy sounds like mapo tofu murdered his wife, and by learning to cook it from scratch he hopes to learn its secrets and exact his revenge.

  • do you have a recommended substitute for jack fruit? Would it affect the flavour at all if I leave it out? (I’m allergic to jack fruit TT)

  • Hi Marc! This looks amazing! I’m looking forward to more vegan and vegetarian recipes in the future. At my local Japanese restaurant, they are very kind to me. They know I have some difficulty eating, and they will make a different version of oyako donburi for me. Of course, it’s no longer oyako donburi when I change it, but I ask them to use tofu instead of the chicken, and add a few mushrooms if possible. They still use the eggs and otherwise, it is the same. It is so good! I think it would be possible to make a vegetarian version using konbu dashi. Anyway, thanks again for the video sending good wishes your way at the New Year!

  • it’s even better if you use 50/50 green and red sichuan peppercorn. Green sichuan peppercorn is more aromatic than red and deepens the flavor.

  • YES!!! Got most of my ingredients will make that this afternoon for dinner -rice is boiling now can’t wait on a cold December evening!!

  • Heyo, i like your explanation and logic teaching. Very straight forward and direct explanation, i like the way you think and explain.

  • Who care about wool?
    I love and have many pet
    But
    How can you be confident
    About contamination
    Because
    However
    Animal and human
    It’s different
    You don’t take confidence and incorrect belief
    to show on social media
    Please

  • Such an enjoyable instructional video. I also equally enjoyed the videos on how to make tofu and silken tofu. Extraordinarily high quality food and video productions. I should also add, I’m not even close to being a vegan! Thank you, Mary, I’m now a subscriber to your channel. Yum.

  • I followed your recipe, and the result was OUTSTANDING. Love the texture, love the “numbness” in my mouth from the Szechuan peppercorns. You have a real talent for both cooking and clearly explaining the process and philosophy. Many thanks!

  • Dear Will this is one of my favourite dishes when I lived in Japan, however stopped eating it because it contained pork….. thank you so much for recreating the vegan version x

  • 2 tablespoons of doubanjang turned out to be way too salty… maybe it depends on the brand but people should taste before adding it all in.

  • Great! Yes please to more plant based recipes. We are gradually reducing our reliance on meat as the main component. Love your channel. ����������