Perfect timing for this video! My room mate & I were just discussing making this last night. We made soondubu jjigae with ground beef instead. Never had it with ground beef but it was good. Next up, we're making your version of mapo tofu because it looks easy and way more delicious than the pkg mix from the store.
I don't understand why this channel doesn't get more views. All Aarons food is so well flavoured, most of the recipes are so simple and tasty, even cheap, and he provides such good substitutes for people who are either short on time, money, or energy only cooking channel i watch to actually cook from
I have been making mapo tofu for a few years and they were tasty, BUT my son made Aaron's recepe and it was a whole other level of flavour and satisfaction. We will not be using any other receipe. Thank you.
Honestly I just use Gochujang with a cup of chicken stock (finishing off with some sesame oil), super simple and delicious but your dish looks tasty like always!
my favourite part of every videos is claire’s taste test. there’s a korean shop an hour away, i’ll be going next week to stock up. thanks for making these videos.
I really love how you take your time with explaining the instructions and give alternatives for different ingredients. One of the best cooking tutorials I've watched.
I have always been a bit scared of tofu because of past mistakes i have made, but this really makes me want to try again, and i will thx to Aaron and Claire😇
EDIT: I reheated half f dinner last night by simmering 3/4 tbsp of gochujang in veg oil, then adding the leftovers. OMG delicious. Found another favorite dish that’s easy to make. Thank you Aaron ! I just made this for dinner with a few modifications. I had almost all of the ingredients but the Doubanjiang so it was very close to your recipe. I substituted soy bean paste and I think it would have been better with gochujang or possibly half of each. I want to eat more vegetables so I added a cup of zucchini when I added the tofu (which I only had extra firm and think regular tofu would be better next time. I only had green bell peppers so I doubled up on those and added a half cup of chopped Shitake mushrooms with the green peppers. I had only made the Sichuan peppercorn oil in the past, but I tried it with the crushed peppercorns this time and it was very pleasant, tingling even. Overall I was very pleased with the results, the texture of this dish when eaten with a good quality short grain rice is amazing and I will make this again. I'm gaining weight Aaron, you need to include some lousy recipes so I can keep my figure 😜😁
Ever since I saw your other mapo tofu video, I always cook it in bigger batches and freeze some portions, so I can just defrost some whenever I crave this wonderful dish 🥰 Thank you for always giving us options for ingredients we might not be able to get and for all the easy and delicious recipes.
Made this last night for supper...AMAZING my new favorite dish. Thanks for posting. Can't wait to get your cookbook! Totally love every dish we've tried 💕💕💕
Made this tonight, first time making mapo tofu and it is delicious! Love your recipes, they are tasty, easy and quick to prepare. Aaron and Claire have a great positive energy!
Mapo tofu is my comfort food so I cook it often. Though I can't get my hands on doubanjiang in my country, so I just substitute it with gochujang. It's not authentic but it's very tasty anyway.
I used this Mapo Tofu recipe as a base for the sauce and made a vegetable stir fry with cabbage, carrots, and onions plus ground beef and potato noodles. Then I made it super spicy with some Korean Hot sauce. Basically I used what I had on hand without going to the supermarket. WOW!! My 1st Mapo Tofu that's not really Mapo Tofu but it came out really super good!! I will be buying some tofu next shopping trip to make this with tofu for a real Mapo Tofu! Thank you
I learned of this dish recently upon hearing about Iron Chef Chen Kenichi's passing. I've been studying it ever since, checking out various recipes. I need to try THIS recipe. Thank you!
My version of mapo tofu is very easy. Whenever I cook Taiwanese ground pork and rice, I always have leftover pork. I add the flavorful pork and Lao Gan Ma spicy chili crisp sauce to the tofu, and the whole dish is done in a few minutes. So easy and delicious!
I press the hell out of my tofu, so it stands up well to kimchi stew. This Mapo is waaaaaaay better than the pouches I buy! I think you showed us this dish with a better Korean vibe. I'm excited to try it!
One of my favorite dishes of all time. I've made it several times now but haven't tried red and green peppers in it. A lot of good suggestions for this recipe. Great video.
Just made this for dinner tonight. Followed your directions completely. I’d say this turned out better then my favorite take away place! Delicious! Thanks!
Hi Aaron and Claire, greetings from Australia. Another great video. This dish looks so delicious and I like Tofu, so versatile and soaks up all the flavors well. I'm going to give this dish a try soon. I also received my copy of your cookbook, looks great and has lots of information and great recipes to try. Looking forward to trying some of them out. Thanks for all your efforts in the videos and your cookbook.
Hi Aaron! I LOVE your recipes so much, they've made cooking fun for me! Just wondering if sometime in the future you could do a couple of recipes that don't have as much sodium in them for our high blood pressure brothers and sisters? That'd be cool!
Yooo. Shout-out to that perfect Surfshark transition 💚 Love Aaron and Claire. Got their cook book. Plan on going on a shopping trip for mother sauces soon.
the only problem i have is that whenever chinese/taiwanese use chinese chili bean paste in any recipe its very important to fry up the paste after the garlic ginger stuff until "the red oil comes out" which basically is until fragrant, then you can add your other soy sauce and stuff
I am going to Seoul in 2 months, I can't wait. I have been there last May and was eating every day at the restaurant, it was so good and so cheap (I live in France by the way). I really look forward to being there. I love the country and my first name is Kim 😅😅😅
Perfect. I've been meaning to use my tofu and I need a new VPN! Thanks so much. ^^ UPDATE: I wound up making it the next day and this is probably the most delicious thing I've ever had from this channel's recipe list.
Looks great! I love his dish and eat it often here in Seoul hehe I highly recommend also adding some Mara 마라 sauce, to add that extra spicy/numbing tang! Thanks for the recipe, Aaron and Claire!
Hey, I recently just discovered your channel today. I love your cooking videos and your recipes look great! I’ve been binge watching some of your recipes and want to recreate some. Although there’s a slight issue, I can’t eat most of them as they include eggs as a main ingredient for the dish. I have an egg intolerance/allergy and I’ve been digging for videos like this on your channel that don’t have eggs as a main ingredient. Is it possible you can make a dedicated video with recipes that don’t need eggs or have them optionally included? If so thank you very much and keep up the amazing videos❤️❤️
The most important ingredient is the Sichuan peppercorns because they are needed for numbing effect Hence the "ma" The spiciness is from any kind of hot pepper, tbh But it must be spicy and numbing at the same time Otherwise, it's not really Mapo Tofu Sichuan province is home to the Giant Pandas Sichuan province is also home to tropical / sub-tropical foods like hot peppers Lots of Europeans can't deal with the spice because hot spicy food is associated with the tropics and they come from the colder, harsher climates from Europe, and so traditional European foods are hardly ever spicy
Just cooked it and ate... omg Aaron... it's unbelievable! SOOOOO GOOOD! Nice hack with blanched tofu! To my taste half of tbsp of sichuan pepper corns a little bit too much :D but I think it's about me :D Thank you so much for the recipe, it's the best mapo tofu ever.
We had a really good restaurant in my city that had amazing mapo tofu that they served in a hot stone bowl, it was mine and my dad's favourite, but during the pandemic it shut down. :(
I have to admit that tofu is one of the Korean food types that I am still trying to develop a taste for - never had it before I started cooking Korean dishes about 6 months ago.
I'm definitely going to try this. Mapo tofu is one of my favorite Chinese dishes. I was lucky enough to eat it in Szechuan. The restaurant where I had it made it less thick, and I liked that very much. So, all I have to do is add less cornstarch?
