It seems that David Bai like spicy food. Szechuan may be famous for spicy dishes in PRC. Пусть наш Бог хранит Украину. Миру мир! Cầu nguyện cho Ukraine và hòa bình.
I'll need you to post your version so I can make my version of your version of Kenji's version of his mom's version of the Japanese version of the Szechuan dish!
"tofu is not a meat substitute it's an ingredient on its own and it's a delicious ingredient" THANK YOU, i keep trying to explain to people that tofu tastes amazing when you treat it like tofu, but it will never be it's best if you treat it like it's meat
@@danm8004 yeah just "dubukimchi". It's not a soup of any kind (like jjigae/tang) just stir fried kimchi and pork served with warm tofu on the side. Its traditionally a dish served at drinking establishments, especially those that serve makgeolli, so maybe that explains the positive connotations I have with the dish 😂
You have no idea how much you've expanded my recipe book. I worked in kitchens for years, so I'm comfortable in the kitchen, but I felt like I was making the same few things over and over again. This channel has completed changed the way my family and I eat. I sincerely thank you.
@Marc And I love how many dishes from all over the world he uses. I worked in French kitchens, so my cooking was pretty limited to that specific cuisine, but I find myself cooking waaaaay more Chinese, Japanese, Mexican, Italian food etc. all because this channel has opened my eyes. Gives me a huge amount of respect for those food cultures as well!
@@nikilragav I meant to refer to how Kenji said there were two "progressions," which isn't really a math term but made it sound like he was referring to continuous axes.
Wow until watching this video, I had no idea silken tofu was a different TYPE of tofu, and not just one end of the softness spectrum! Thanks for your awesome videos, and for always dropping random culinary knowledge!
In our house we also had the "family factory" making gyoza once a month and then freezing it. We also used the left over gyoza filling for mapo tofu. You even use the taberu rayu exactly like my childhood! Now I am craving some mapo tofu, gyoza, and some Calpis!
I got your new book as a birthday present from my boyfriend last month! I LOVE IT. I gifted him The Food Lab for his birthday many years ago. Last night I made your fried pork belly from the book. Simple as shit and amazing. The skin was shatteringly crunchy which I loved (I also used a thinner, fat-heavy piece so that may have contributed to that). Cooking has been helping me get through this rather tragic week.
I love this dish! I do something similar (edit: maybe not so similar) except I also add Sichuan peppercorns and chili flakes to my spices, as well as dashi to my sauce. Im usually too lazy to buy meat for the dish. And haha when I'm too lazy to even cook it all, for meal prep, I just dump the cubed tofu to my Tupperware and pour the sauce over it and stir a bit. Probably one of the fastest meals to prep, comes together in like 5-10 minutes
I have a resealable package of impossible burgers in the pre-made patties hanging out in the freezer. They're just the right amount of "meat" flavor and super easy to just pull one out and pop the rest back in the freezer. I guess you could do the same with frozen ground beef patties. We don't eat enough ground beef to justify buying it at the supermarket or anything.
Amazing as always! You've given me so much more confidence to experiment with different cooking techniques, I even am coming up with my own recipes recently because of how you've explained the thought process behind cooking. Forever in your debt man!
Kenji, thank you so much for your videos ! you and your videos really saved me during summer 2020 lockdown, it was like a ritual every morning for several weeks to watch you cooking 😃 i also learned a lot. Every now and then I am trying to do something you taught me. Keep it up !
My local has this on the menu so I tried it. It's great, definitely a new favorite. Mine was a sichuan version, tons of chilis and peppercorns, and wonderful.
I love that you cook whatever you want! I found your channel a couple years ago and there’s very few videos which I haven’t seen from you and the depth of knowledge you have about food is astonishing to me, amazing chef !
in the korean version, we throw in gochujang and make it spicy. adds such a nice depth to it. but love me some mapo tofu. didn't realize there was a japanese version
The first time I made mapo tofu, I wondered if I could use the gochujang I had in the kitchen instead of running to the store to find Sichuan chili bean paste. I opted for going to the store and wandering around for an hour looking for it and accidentally grabbed sauce instead:)) When the jar is empty, I will try the Korean version so thanks for the tip!
I enjoyed making this 'with you' Kenji in your cooking class earlier this year. It's become a family favorite! Thanks again for everything you do and share. ❤🙏🏼
Dude i just want you to know that your videos and the instructions you provide bring so much happiness to my marriage. I am so grateful for the internet and having the ability to watch and learn from someone as talented as you. God Bless.
i appreciate that, even if this works as an ad for your cookbook, you still give out recipes 'for free,' the same way you've been doing since quarantine started.
Mabo tofu is one of my all time favorite dishes. Thanks for showing this easy, Japanese version. I lived in Japan for years and learned to love mabo tofu (and Japanese curry). I got a recipe from a Japanese cooking program and used it for years until I started to make more traditional Sichuan mapo tofu. I'll make your version soon. Thanks! Bought The Wok!
thanks for sharing one of your childhood favs! Also, i know it makes no difference, but I really like the mashing technique used in korean sundubu for tofu instead of cubing it. it's like the difference between eating sandwiches cut diagonally vs vertically down the center
KJ. Kenji Lopez-Alt recreating Food Wars dishes needs to be a thing. I'm addicted to the overhead cam. Not another cooking show has a mouth cam which I find crazy lol but Stephen does what he works for him. I like that you are sharing your mom's cooking. Nothing tastes like home but family style meals
I made Chen Kenichis version yesterday. Beautiful recipe. Had to improvise the chili paste and fermented black beans because my fiancé has celiacs. Used gojujang and miso paste as substitutes.
This was great! I was introduced to Mapo Dofu when living in Japan and it's one of my go-to dinners since it's so quick to prep and always have tofu/aburage tofu or frozen eggplant to hand. Although I always go hard with additional black vinegar and chili oil. Traffic light beef sounds wild though aha
Mapo Tofu is definitely my alltime favorite dish, and I love all the versions of it, though I prefer the classical spicy and numbing version. There is a great version which uses eggplant diced into largish cubes like tofu, which is fried before being added to the meat and aromatics instead of tofu. All hail Mapo Tofu!
@@hershelroswell if you know how to do Mapo Tofu you can see how to do it easily here, even though it's in Japanese, you'll get the idea and it's easy to improvise from here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qLkP4zrgiSI.html
"...a great version which uses eggplant..." That is called Mapo Nasu, if it helps you find recipes. It's under appreciated, one of Japan's cheap lunchtime treasures.
@@d.jeffdionne Aaaahh! Oh My God. I had no idea this was a thing, I thought it was just some random variation on Mapo Tofu that this restaurant was making!! I've watched like 5 videos of Mapo Nasu, and I owe you a big thanks!!!!
My bday is in a couple days, but my boyfriend and I celebrated it Wedensday since yesterday I was getting a tonsillectomy. I was only expecting him to buy me a few gifts from some inexpensive things I had put on a wishlist, but a couple months ago he wrote it down when I was talking about how much I wanted The Wok and it was such a huge surprise getting it! It was the highlight!! Love that you're doing videos showcasing the recipes from the book. :)
Mapo tofu is one of my all-time favorites. Always had it with pork, which is great. I also love when it's spicy. I learned about the numbing aspect later than the last time I've had it, so I can't remember much about that in past times I've had it.
I use doban djan + garlic-black bean paste in my mapo tofu (I'm half Japanese). I also add a small amount of each to American baked beans for a nice little Szechuan kick. I also add both to American chili. I usually marinate the ground pork in the bean pastes with soy sauce, ginger, MSG, sugar, fermented tofu. I add the chili oil at the end. I usually don't add sake + aji-mirin, but sometimes I do. This is a very good protein dish for college kids. It's a protein, so you still have to come up with a veggie dish to go with it, but it is plenty cheap, and there are tons of cheap veggie sides you could make that work with this.
You mentioned 125th St. My parents' favorite restaurant from the '50s through the early '70s was on 125th near Broadway. It was called Tien Tsin. It was also a favorite of the NY Times' critic Craig Claiborne. It was where I got my first taste of Hot & Sour Soup. It was mainly Cantonese, as most NYC Chinese restaurants were back then, so I don't know if they had Ma Po Tofu - but my parents wouldn't have been quite adventurous enough for that.
Interesting! I have actually used miso in mapo tofu as Kenji mentioned you can. That + chili paste worked when I didn't have doubanjiang. I prefer an intense spicy flavor, so that it pairs with white rice. Stock instead of water is a very good idea. Maybe too salty if you're just eating a bowl of it without rice.
hell yeah i’ve been wanting a mapo tofu recipe from you for a while. definitely going to try this with impossible meat. i’ve converted a lot of yours to be vegan but i would love to see you do a favorite vegan dish of yours.
Just had mapo-tofu for lunch that my Japanese wife (from Tokyo) made. Edit: she only uses ground pork for some reason) Thanks for the demo you did at my company event, it was awesome! I look forward to me making this version!!
This is kind of weird, but I love that you dispelled the myth of tofu as just a meat substitute. I've been eating tofu+meat dishes my whole life, and people always give me weird looks when I say I like eating tofu
first beef then onion, garlic, ginger then sake and mirin and soy sauce (tablespoons of each) tofu and corn starch slurry relatively soon after (can add chicken stock or dobanjang now if want)
I haven’t gotten to eat Mapo Tofu for six months due to a lack of ingredients during an exchange term. Wish I’d run into this version earlier since I have all of these!
I really like seeing someone cook this way with the different cameras. I’ve seen videos of people talking about you but never been to your channel lol putting a face to the name! Sorry I’m late
Interesting! I've never seen non-spicy mapo tofu. I just tried it for the first time yesterday in fact, and I was amazed at how much ti called for haha. Sichuan pepper powder, doubinjiang, sichuan chili oil, red chili oil. I personally love it that way
Probably not a “mother dish”, but this is a great foundation dish to explore tofu. The secret: It’s really hard to made this dish bad if you have decent tofu! Once you have a feel for basic portion of soy sauce to tofu and meat you like, you can make endless variations. Can experiment with dropping Sake and mirin. Almost any ground meat can work. Want umami boost and experiment with dropping meat altogether? Play with rehydrated chopped shiitake, and try ketchup/tomato paste, instant dashi power, fish sauce, and (Singaporean?) mushroom extract. Like heat? Sweet chili sauce, Thai chili, random Mexican dried chili, and yes, even sichuan pepper corn. Seriously you can experiment once a week and not run out of variations for a couple of years.
For anyone that really doesn´t like Tofu - I always use halloumi instead: Cut it into the same size as you would the tofu and fry it golden in a bit of sesame oil (or whichever oil you want - I think the sesame works well with the umami of the halloumi) - and reserve. Make the rest of the dish as usual and readd the halloumi back in the end as not to loose the slight crunch so easily. Or skip the frying stage and add it as such - wouldn´t taste as good imo but look entirely convincing.
Looks Delicous!!!! One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you for Kenji's Cooking Show for allowing me to share!!!!
It's almost infuriating how quickly and efficiently this is done. Or perhaps I should say shaming- this dish is at least 45 minutes of prep for me. I am anxious to try this version though, I have only had the spicy Chinese kind, this should be very different. And I do happen to have some S&B crispy garlic on hand.
hey, don't feel like you should compare yourself to someone who's worked in multiple restaurants, you learn to cook *fast* when you do that. Home cooking doesn't teach urgency so you don't need to worry that it takes you 45 minutes.
i do not know whether ROK people cook and eat this at home. i ate only in Chinese restraurant. Пусть наш Бог хранит Украину. Миру мир! Cầu nguyện cho Ukraine và hòa bình.
I love when recipes like these get passed down and altered to fit the tastes and tendencies of families. Just like how my version of my mom's version of chicken adobo is adjacent to the tastes of the original.
"Firm - soft, and silken - cottony are sort of orthogonal to each other. " I'd like to see Kenji's basis vectors that span his cooking 'vector space'. Lol, Kenji makes scientific cooking look 😎!
Been wanting to make mapo tofu, but haven’t been able to get to the Asian market for some of the ingredients. I have all of this on hand, so thanks for a different version!!!
I realize this is far from traditional but it feels odd to make Mapo Tofu without chilies or some spicy elements besides the garlic. Very simple recipe and the only nagging part is the traditional bean paste, I often skip or substitute, but can also add more sauces or broth to it. Probably the only way I'll try tofu, with plenty of bold flavors and some ground beef on top.
I love this dish. Grew up with it, a staple. My dad who is Japanese makes it for us. I should try I am also surprised to see tofu in a carton box. It's in plastic in Japan. Seems more irritating to open, but more environmentally friendly than plastic I guess!
Would love a video on how to make chili oil please & thank you :) Maybe a few different versions because I did not know there was chili oil that is not spicy (I learn something new with each video)
This go pro cooking view is so unique. Very jarring for the first couple minutes but so cool. This dish is actually much simpler than I expected. Do you not use Szechuan pepper(corns) for that mouth numbing effect?