@@shadowednight1600 he loves acid, dont care what other people snob on about, and doesnt seem to care about texture... probably why he dont got any Michelin stars
@@shadowednight1600 you talking about the school program? He got kids off zero fibre diets. no more constipated, picky, overweight children is a nice aspiration.
If you keep some chili oil and peppers in your pantry it's a great dish to make when you have to use up leftovers. Old tofu, whatever aromatics you have (onion, scallion, garlic, ginger, peppers, bell peppers) and whatever meat you have. You can substitute mushrooms for beef. Maybe not authentic but it's tasty..
I usually add Bok Choy and the scallion-whites to it while it cooks - not authentic by any means but I figure a bit of fiber never hurt anyone. I'll also mix some MSG into the salt and pepper I put into the meat (usually pork). I figure it's equal parts "haiyaa" and "fuiyoh."
Can vouch for subbing in mushrooms for the meat. A restaurant I worked for did just that. Makes the dish vegan without sacrificing hardly any flavor/texture.
I've always preferred my mapo tofu with soft (kinu) tofu. The 2-minute blanch makes it stand up to gentle stirring and take on flavors better, and it just has a superior texture over firm tofu.
@@_TheBlackSpade_telling Todoroki to calm down is so strange, dude rarely ever raises his voice even slightly and seems to be difficult to get excited under any circumstances. Don't get me wrong, easily one of my favorite characters in my hero but i can't think of any scenario where telling him to calm down makes sense.
I’m living in Chongqing right now and was in Chengdu last week! The people I was visiting took me to lunch and the place we went had some absolutely fire mapo tofu. Excited to see how to make some myself!
That’s so cool!! I’ve been watching all of Blodie in China’s RU-vid videos lately, learning about the Chinese provinces and regional foods. It must be so awesome to experience it for yourself, especially with the local hospitality! 🤩
Grandparents' and parent's recipes are definitely part of a person's memories. awesome job here. I'm going to make some Mapo tofu for dinner tonight now.
Methinks Fate the anime isn't as well known as weebs think it is in the West... most probably only know the meme with the funny cat from Melty Blood or Alstofo.
I'm glad this video came out today. Mha has officially ended today with 430 chapters. The ending was a bit iffy but i'm glad it has finally come to an end it's been a great 4 years since I started watching and reading it great series. Edit: well not today it ends on Sunday but yeah leaks came out today
I’m glad Horikoshi is finished With it. Dude had some serious issues in regards to it being axed which ultimately hurt the series over time. It’s a bit sad a series I loved and followed so consistently has ended and I wasn’t really there to see it.
@mika, it was not axed. The other guy meant that the author was very anxious at the start of MHA because this is his 3rd series. The first 2 were axed early.
Because it was only in the show for a fraction of a second. Many other animes have given more attention to this dish but I guess they wanted to shoehorn the newer one.
I've tried making sichuan-style mapo tofu before, but I didn't have the advantage of any family members who made it and I could never get the spice mix to taste the way I wanted. I'm really looking forward to trying this recipe!
If you keep some chili oil and peppers in your pantry it's a great dish to make when you have to use up leftovers. Old tofu, whatever aromatics you have (onion, scallion, garlic, ginger, peppers, bell peppers) and whatever meat you have. You can substitute mushrooms for beef. Maybe not authentic but it's tasty.
Technically, MHA hasn't officially ended yet since what came out was a leak and not the official release. The manga will officially end this Sunday at 12 midnight JST.
Outside the Anime-fandom: This is an example that I will point to righteously whenever someone mentions hating Tofu because it's vegetarian/vegan. Tofu is its own entity and can be used very well when you don't try to pretend it's a meat product. I'm a proud omnivore, but I get so frustrated when people write tofu off for being "gross" when they've only tried it in dishes that use it as a meat-substitute. Tofu is great, thank you for the recipe dish, the time, a peak into your personal traditions, and the culture.
Instead of Scallion, you can also try Garlic Sprouts 蒜苗. These are very commonly used in Chengdu and if I remember right, this is the way they served it when I had it at Chen's Mapo Tofu restaurant. Also, theirs was a little broken and crumbly which tasted great. There are also versions using soft tofu that are quite common. I'm glad you added the pickled chilies, because this is one of the most important ingredients for Sichuan cooking that's often overlooked. As for the Anime, I wonder if it's supposed to be Sichuan mapo tofu or Japanese mapo tofu. The flavors are completely different.
I first learned of this dish from the anime Angel Beats, and now I'm thinking about the finale and it's so beautiful and bittersweet and now I wanna cry more than if I got pepper juice in my eye. Not really, but I wanted to link it back to the dish.
When I think of Mapo Tofu, I think Cooking Master boy/Chuuka ichiban first bc it's the first cooking anime I saw as a child. I know people think of Mapo Tofu from Food wars, Fate or Angel Beats but my first encounter with Mapo Tofu is from Chuuka Ichiban.
I love Ma Po Tofu, now I need to try the leftovers technique I really appreciate that Alvin always includes a way to make the most of the food, so the scraps don't get thrown out.
What with it's 15th anniversary upon us, how about Babish recreates the food from Coraline: - Roast chicken, with mash potatoes, rolls, sweet peas, corn on the cob served with a mango milkshake and welcome home cake (+ broccoli and stewed pears by the looks of the table) - Cotton Candy and Popcorn - Mushroom omelette with bacon, toast with jam and hot chocolate - Cocoa beetles from Zanzibar Also this year is the 20th anniversary of A Series of Unfortunate Events film. Now you've done pasta puttanesca from the show, but you haven't done: (Uncle Monty's) coconut cream cake or (Aunt Josephine's) chilled cucumber soup. If you wanted more, there's always the anxious clown burgers, with allergic reaction inducing peppermints (book & show included, film did not).
Video idea. Alvin vs his mom, babish vs his parental or other family member that inspired his cooking, and Kendall vs her person. Do a family recipe and rank it vs how their person made it. Maybe try to fancy it up vs how the original recipe is made? Great way to see personalities of hosts. If the inspiring family member isn't around anymore, sad.
Bakugo’s spice tolerance is either a million or billion times better than the rest of the cast according to the movie tie in novel for MHA: You’re Next. (It has random series facts inside.)
While I am not big on Spicy foods I did have the honor of having this made by Iron Chef Chen Kenichi and have tried to copy it since. I love how yours turned out and cannot wait to attempt it myself sometime.
The mapotofu curry...... your mind is incredible, I've never thought to do that with leftover mapotofu!!!! Definetly trying that the next time I make it. Could be sooner than I thought, I'm getting pretty hungry watching this... 👀
I remember in the English dub of Iron Chef that, whenever Chen Kenichi, the Chinese Iron Chef, made mapo tofu, they dubbed it to seem like it was the hottest dish in the world! Maybe it is, since Bakugo loves it!
Bakugo is hilarious in this episode I love when he is aggressively asking for the recipe and Shoto is like “ don’t worry, I’ll have her send it to me so I can get it for you.” 🤣🤣🤣🤣 I just watched this episode last night But I’m surprised you didn’t do the curry, Katsudon and maybe cold soba
That buzzing/tingling/water tastes funny now sensation you get from Szechuan peppercorns is called "Ma La" and as I understand it, is a central point of that region's cooking!
I call this "sichuanese chili" and it fills that same culinary niche. Rich, hearty, full of flavour, dangerously spicy and savoury. I've seen it made with less meat (and I'd argue less is more in this case, I've tried it both ways) and with silken tofu (I prefer the firm)
Hey Alvin! I don’t know if giving suggestions is even an alright thing anymore but I’m desperate for you to do an episode (or a few) on Delicious in Dungeon! Awesome video as always!
4:20 One thing that I always find funny (and just a tiny bit irritating at times) is how sometimes in recipe vids there will be a measurement said for something that's just a rough estimate, but what is shown on screen is like *WAAAAY* off. Alvin, bro, that was like a generous full cup of oil thrown in that wok, and you were all like "mmmm, about half a cup."😂 I know that in this instance it doesn't matter, but i've seen a handful of times with various cooking channels where spices or other ingredients (that matter) are eyeballed and, at least to my eyes, they call for a substantially less amount than what they use.
I have watched a ton of Mapo Tofu vids and every one of them say something different for the Tofu, but every one of them is also very insistent that "you must use..." Silken, soft , firm and everything between. Personally I do like the silken, or at least soft.
