Poultry and Mushroom Mapo Tofu

 

How to Make Mapo Tofu (Mabo Dofu Recipe) | Cooking with Dog

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

Video taken from the channel: The Art Of Cooking


 

Mapo Tofu recipe How to make the authentic way

Video taken from the channel: Taste of Asian Food


 

VEGAN MAPO TOFU RECIPE | Mary’s Test Kitchen

Video taken from the channel: Mary’s Test Kitchen


 

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

Video taken from the channel: Wil Yeung Cook With Confidence


 

How To Make Mapo Tofu Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Vegan Mapo Tofu Recipe (麻婆豆腐)

Video taken from the channel: No Recipes


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.

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112 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. ����������

  • if you had channel exclusively for plant-based cooking, then i would love to subscribe. I really don’t wanna see meat, so sorry, I am not subscribing. A lot of vegetarians who are born vegetarian, find meat repulsive, so you might wanna consider a separate channel to post just vegan content. you could just post the same video in both channels?

  • Hello! i love your channel, especially because there’s no BS:). i was wondering which brand of chili and bean sauce do you use? also, i am not sure if you have used gochujang, but if you have, could you please recommend me a store where i can find it. Thank you!!

  • I’ve heard by poaching the tofu in barely simmering salted water, you give the tofu a firm outer surface and soft inner texture…

  • No szechuan pepper = no good. Cooks, do not go here. First toast peppercorns. Then fry pork mince, and chili paste. Turns red. Then garlic, and ginger + szechuan peppers. Then Chicken stock. Reduce it.
    In other pot blanche Tofu in salt water. Drain and combine with 1st pot shit.

  • “pre-ground stuff is almost completely useless”

    Ah. Wish I’d seen this video before grinding my first batch this morning lol. Luckily it wasn’t a huge amount.

  • Absolutly delicious and aromatic!!!!…it smells till here in Scandinavia….congratulations!!! keep doing the good deed….I cook very much following your delightful, easy oriental recipes….

  • This dish looks so delicious but…where can I find jackfruit? I’ve never seen it before. What about the chili-bean paste? I wonder if they would have it in the Asian section of an American supermarket.

  • I really should stop making dishes where I don’t know what it’s supposed to taste like. Didn’t detect any pork flavor and the sauce was a little…oily? Oddly enough some vanilla ice cream on the side really balanced out the flavor, so maybe it was lacking sweetness. I dunno.

  • I just made it, and it’s tasty! It’s a lot different from what I’m used to eat (Cantonese adaptations). But I have to say, I’m going to use a little less peppercorns next time, they are quite overpowering!

  • Please make a meatless version �� my favorite restaurant shut down months ago they had the best mapo tofu I’ve ever had. They didn’t replace the meat with mushrooms or anything. It was just sauce and tofu and INCREDIBLE

  • Seems yammy and spicy!
    I have just registered your channel!
    I also tried mapo tofu in my channel so please watch if you are interested in��

  • Thank you so much for posting this video! You make the best Mapo Doufu! I’ve made it several times and it’s my absolute most favourite dish on earth! I make mine without the meat:)

  • Wow! I really like this video! Excellent explanations, interesting technique, everything is visible and understandable! I appreciate your work! Many thanks! Great work!

  • The old Chinese lady who cooked for a community center I worked at used to add fermented tofu to her mapotofu, but she’s the only one I’ve ever seen do that.

  • Can you teachers how to make the reddish ke the traditional 110 New York time eating and doing Shallow fry the cake is not so sweet is not too sweet then the people eating in Chinese near time with source that cake with the ready soon can you taught us how to make it and please show the soup that the Chinese new year you people making that

  • You used too much Pixian doubanjiang. I make vegan mapo tofu regularly with the same exact doubanjiang and I noticed that the fermented chili flavor is not diminished when I cut the amount in half. It just makes everything less salty. I also toast the Sichuan peppercorns longer and add them after I’ve added all my liquid. I find that this makes the mouth numbing sensation stronger.

  • I was so happy when I first tried doubanjiang. My family’s Totok so before I went veggie, I used a lot of sambal terasi chilli and dried shrimp paste and I could never find a good vegan replacement for that salty, savoury, fishy background taste of terasi. But the fermented broad beans in doubanjiang makes it a pretty close match, it works really well in Indonesian food!

  • Looks very delicious, and your cooking instructions make it seem easy to make,. But would I be able to use firm tofu? Thanks yummy ��

  • Thank you! This dish is so fantastic!! We followed the recipe and added 8 oz. sliced shiitake mushrooms and served with Basmati rice and Soba noodles. Pleasantly spicy, very filling: the perfect comfort food. We served it for Earth Day. Yum!

  • this was a pleasure to watch! as a vegan + chinese canadian, i love seeing traditional chinese dishes being veganized:-) thanks mary!

  • So good I got too excited and added too much fermented black beans (never had mapo tofu and wanted to make it after watching shokugeki lol) next time I will be careful ��

  • Another amazing dish, Thank you for all you do. Question it says Chili powder but is it Chili powder for chili or GOCHUGARU? I used GOCHUGARU because of it region and came out amazing. or did I mess up lol?

  • thank you! what a blessing to have this video. this is one of my favorite dishes and now i can make it. God bless you. great video.

  • I’m so excited to see this recipe! I live in Sichuan right now (I’m a Canadian teacher at an international school) and this is one of my favourite recipes and I want to be able to make it when I move back home, vegan of course! This seems pretty close to the original too, although it’s more common to leave the Sichuan peppercorns whole (not good when you bite down on them!)

  • Thanks for the recipe. Very impressed of your cooking and editing skills and high quality video. Should have more views for this video

  • I made this one today though I did sub cooked chicken for the tofu but it still tastes very very good! Nice bite to it! I have started a 3-ring binder for your recipe printouts because I know I’ll be needing it! I’ve made a few of your noodle dishes so far and the sky’s the limit, though I only have so much time to cook and what I make I have to eat or share! Thanks for another good recipe and I always look forward to the next ones I’ll be making! Take care!

  • I was soooooo misplased during conception/gestation/birth period because I’m definitely Asian! Well, at least stomach wise ������ Love all the recipes, keep them coming, mapo tofu tomorrow it is. Unfortunately, I can’t get fermented broad beans paste where I live, can I replace it with something else?

  • I need to learn from this channel. Its addictive. WHAT IS IT that makes this THIS much addictive? WHAT IS IT?? Pls someone tell me…

  • You are incredibly entertaining to listen to as well as educational. I follow you because of the quality of your recipes compared to everyone else’s on YouTube. Thank you for your videos, I’ve tried many and always a success!!! ��

  • Thanks a lot,Sis. Mom Noi and your videos help me so skillful.May I know would you like to try myanmar cooking. And so, asian cooking will be known to all over the world.

  • Before becoming vegan, I usually make this w silken tofu…..adding it last as you did. The result is melt in your mouth goodness…..as they say in Chinese, good enough for an extra bowl of rice!

  • I love all the dishes of Tofu products, especially this Mapo Tofu. And all your cooking video are so much entertaining and revealing all cooking techniques.

    As we may known, the 3 mushrooms help Preventing/ fighting cancer.

    Thank you for sharing good recipes as always.
    All the best! Cheers!!

  • Hahahahaha….i guess great minds do think alike. I made the same dish w/ soy protein bits but it tasted disgusting so i tried again w/ fresh tempeh i made myself just chopped up sans prebrowning and simply stirfry w/ the seasoning & aromatics then add the tofu whole. I kinda like breaking it up in the wok coz i’m too lazy and it’s too hot here at 33 degrees C. I love your version w/ the dou ban jiang Mary. I was out of it last week when i made it w/ soy protein bits that tasted disgusting so i subbed gochujang for it. Tasted totally better w/ dou ban jiang��. Thanks for the recipe

  • Just yesterday, Impossible Foods announced they were going to begin selling a ground pork. So the timing of this recipe seems kismet almost:) Does Japan have any of the Impossible beef in the grocery or restaurants? I know they are making the pork with Asia in mind. I was able to try the Impossible Whopper, and though there is a slight taste difference, it was still really delicious! How do you feel about things like Impossible or Beyond meats? Have you tried any? I hope their products will lower in cost in time. I would buy Impossible beef over regular if it was about the same price. I thought it was that good:)

  • anybody knows if there are international products for the ingredients @ 3:11? or maybe international substitute? I live in the philippines and I worry those ingredients may not be available here. TIA!

  • I totally agree with the brown rice vs. white jasmine rice sentiment. lol -2894374 points for brown rice. The tofu looks sooooooo freaking tasty though. Yummmmy!

  • Oh marion!!!! Made this for dinner as my sour cream went moldy for my tofu stroganoff.. gladly to have pitched it. �� This dish was Amazing. I love your recipes��

  • my second attempt turned out much better now that I’m no longer using the crappy lee kum gee versions of those sauces. next time, though, I’m using way more Sichuan pepper and chili to make the whole thing more intense:)

  • Just in time. I have a silken tofu in the fridge, wondring what to do with them except to use it for miso soup. You are really a life saver ��

  • Oh, geez! My mouth is watering. I lived in Japan for many years and I miss this dish (along with the thin sliced ginger pork over a bed of finely shredded raw cabbage, and curry rice with the tiny pitcher of cream and sweet pickled turnips on the side, and tonkatsu, and the fresh made ramen, and on and on and on…) Thank you for taking me back.

  • OMG i made it and it was soooo delicious ��!!! I was in Chengdu and had the original Mapo Tofu so good! I accidentally bought wrong Pi Xian chilli instead of broad beans paste still turn up well as I added a little bit extra sugar instead. I made the vegetarian version…. thanks so much! This is the best ever Mapo Tofu recipe! Traditional one indeed. ����✨♥️��

  • I like the video. Your knife is a bit dull though. It’s a good cleaver, but a but dull on the onions. Might want to run it over a knife hone, or a whetstone.

  • Thank you for a glorious recipe! I made this months back and loved it so much that I made it 3 times in 1 week! I prepared it with a different meat each time beef, pork, and chicken. Each one was scrumptious. I’m making it again tonight! I can’t wait.

  • I love this! I’m a big Ma Po Tofu fan and your recipe is just fabulous! Maybe you have an ancestor who migrated from Szechuan Province? 😉

  • Eating this as I type. Absolutely delicious. I’ve watched a lot of YouTube ma po tofu recipes. There are a few other good ones, but this version is really definitive with all the extras like toasting the Sichuan pepper and making the pepper oil. Raymond, I hope you are doing well in your life. Thank you for your videos.

  • someone copied your exact video… including the directions, commentary and ingredients. You should really compare your eggplant video and expose this guy https://www.youtube.com/watch?v=Mf-QQEeVNPE

  • Made this for dinner and it was too salty for my liking. I don’t understand why it was so salty. My douban jiang maybe where it came from. Luckily there was rice to defuse it.
    I probably wouldn’t add salt to the tofu and that may cut some salt out. Or get a different past.
    With minor changes I think it could work next time.

  • LAY HO MA everyone! I went on a charity cycling ride for about 2000KM a few years ago. Every night for some odd reason I would crave Mayo Tofu, it was very strange. But when I think of Mapo Tofu, it reminds me of that big cycling trip haha…. Have you ever had Mapo Tofu? Let us know in the comments below!

    Remember to also check out my Vegan Kung Pao Tofu episode https://www.youtube.com/watch?v=9MgbcLr9acE

  • I can’t get fermented black beans or fermented broad beans, so a new experiment in fermentation. Beautiful recipe. I can almost imagine what this will taste like.

  • So I just made this tonight. Unfortunately I didn’t have Chinese chili beans paste, so I used Korean gochujan. It seemed lacking in a bit of salt taste. Would the Chinese chili beans paste be salty

  • I even didn’t expect mapo doufu is so popular in Japan. I stayed in Chengdu, the capital city of Sichuan Province for 4 years, of course mapo toufu is my favorite.

  • I’ve watched this video many times over the years, and I’ve finally attempted the dish. While I ultimately failed in replicating what you’ve made, the flavors were still there. I definitely look forward to making it again.

  • Looks so yummy. A lot more flavorful than how I usually make it, Japanese style. I also add my own twist with soy bean sprouts and bonito fish stock w/ sesame seed for a nice touch.

  • Yesterday I made the Szechuan Kung Pao and today I tried your Mabo Tofu recipe. Both are just soooo delicious!! I reduced the sugar amount for the Mabo Tofu a bit because I like it spicy.
    Thank you so so soo much for this recipe!!

  • Mary, you did it again. It’s really late at night in my city and I’m hungry AF �� I love mapo tofu, last year my taiwanese “mother” made it vegan for me and I fell in love!! Btw, I really like the ASMR part in this video! Awesome as always Mary ��

  • Marc I am all in for more plant based recipes especially if they are as thorough and thoughtful as this one appears to be. Looking forward to doing some mushroom hunting at my local Japanese market.

  • ever since going vegan ive missed mayo tofu, however i have an allergy to gluten as well and noticed that those brands contain wheat flour. is there any way you could make this gluten free? PLEASE

  • looks completely amazing. superb that you’ve added the ingredients in the description and where to buy them. but where to go, if you need ’em shipped overseas?

  • Wow Wil, that looks sooo delicious! Thank you sooo much for your recipe I needed some new ideas for using tofu. ��‍♀️��������������❤️��

  • mmmm I’ve never heard of this dish before! it looks… a bit like chili? but different, of course. either way it looks delicious:)

  • This is the best and closest to authentic vegetarian mapo tofu recipe I’ve seen on youtube. Shiitake and all the other mushrooms which you’ve shown are not easily available in my country as the most popular ones are white buttons and oyster. I do have dried oyster mushrooms too but the taste is very odd and not remotely as good as the dried shiitake I’ve had in hotpots. I’ll used ground soy nuggets in the mixture and see how it goes. Mapo tofu is my favorite way of eating tofu we’ve limited or meat consumption during this lockdown.

  • I appreciate all the effort you put into the video but the mandarin pronunciation really bothers me. Would have just been better to not include it at all.

  • I have first seen this meal served in BETA MUV-LUV ALTERNATIVE: TOTAL ECLIPSE (not that good anime imo), one of my favorite meals ever since

  • omg, thank you soo much for this! i love chinese food, would love to see even more recipes:) if you have any recipes using 面筋… wheat gluten if im right please do too:D

  • This looks delicious! When I went vegan I was afraid I may have lost my favourite dish forever but here you are making it look so easy! Thank you so much, I’ll be making this for dinner tonight

  • I just made this and wow. The flavor is incredible and the spice is amazing! I paired mine with a bowl of noodles and my lips are still tingling. Thank you Marion!

  • Been vegan for several years now, and one of the few things I miss is a really good mapo tofu. I’ve tried a few recipes, most ended up not quite hitting the mark. I’m going to bookmark this, and try it over the weekend. I need to get some chili bean paste and chili oil first though.

  • Absolutly delicious and aromatic!!!!…it smells till here in Scandinavia….congratulations!!! keep doing the good deed….I cook very much following your delightful, easy oriental recipes….

  • Doubanjiang is new to me. I was thinking I could just substitute Korean gojuchang but apparently it’s not really the same thing.

    Also, does anyone else have an inordinate amount of space in their fridge taken up by various kinds of bean paste? Four kinds of miso, gojuchang, tian mian jiang, now I have a new one to look for…