“If you can make a dish taste just as good, while being cheaper, better for the environment, and better for you, why not?” if that’s not the best selling point of plant-based cooking, I don’t know what is. Instant sub!
Thanks, and welcome to the channel. I’m not all plant based, but I’m always experimenting to try and find new ways to veganize classic dishes in a way that meat-eaters won’t miss the meat.
No Recipes That’s exactly what I like about it :) One doesn’t have to go full vegan to enjoy its benefits - or gifting them to the world. Presenting these alternatives to an audience that wouldn’t otherwise come across it is an easy-going way to make the world a better place, one meal at a time.
Thanks Riss! I spend a lot of time developing recipes to make sure they’re the best they can be, but it’s especially the case for plant-based recipes since I want these to be dishes that meat-eaters can easily substitute into their regular rotation and not feel like it’s missing something. I do try and publish one plant-based recipe a month though and you can find a much larger collection of vegan-friendly recipes on my website norecipes.com/diet/vegan/ . Also, I try and provide plant-based substitutes for recipes when possible.
It's so draining to go shopping these days. I made faux ma po. Lol miso, duck sauce, red chili flakes, schezuan peppercorns and sriracha and it hit the spot, surprisingly! I used tvpbecause its fast cheap and easy...
I make mapo tofu regularly and I rarely follow my own recipe (unless I'm cooking for guests). Usually it's just odds and ends in the fridge that get thrown together with tofu and a spicy sauce. Your version sounds great!
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!
Hi Erin, I do a vegan "oyakodon" with kurumafu (wheat gluten) and silken tofu in place of the egg. I think I may do a video for it! Thanks for the inspiration!
@No Recipes I'd love to see that video! It sounds so intriguing. Oyakodon was always one of my favorite dishes. I also love chawanmushi and nabe dishes, but they might be harder to transform. :-)
Looks so great. I would like to prpare this ! What is doji or toji or how do you spell this herb (or is it a berry of dried fruit??) I asked at the asian grocery, they did not know it, I showed them a picture from your video. Thanks
Thanks Marty, the full recipe with the ingredients spelled out are always in the descriptions, so please check that first. Also, I have a link to a longer blog post in the description that accompanies these videos which gives more details so you can check that out as well.
Welcome to the channel! I have a plant-based playlist you can check out here: ru-vid.com/group/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf I also have a Vegan category on my website which has about 3x the number of recipes: norecipes.com/recipe/diet/vegan/ Hope that helps!
It looks good but it is pretty difficult to make considering the amounts of ingredients used. Not everybody have shiitake mushrooms or eryngi mushrooms.
Thanks! I generally make my recipes with ingredients that are available in large US cities or online in the US. Unfortunately I have no way of knowing what's available elsewhere in the world so it's a little difficult to make recipes that everyone can make. Hopefully you'll be able to find local substitutes for these ingredients. I also generally give a more detailed explanation of the ingredients and why they're added over on the blog, so you can click through on the link in the description to read more about them.
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.
Thanks Satoshiketchump! Oyster mushrooms don't have a lot of flavor, so they're best for adding texture. If you want a flavorful mushroom, look for ones like porcini, maitake, or shiitake.
@@liuzhou Yep, and they don't have much flavor. They are added for texture. The Shiitakes and Maitakes in this blend are where the flavor comes from, so if you want to sub those, you need to use a mushroom that has more flavor.
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.
Thanks for the feedback! It bugs me when people make substitutions without any rhyme or reason, so I try and be thoughtful whenever I'm developing something new😀If you're in the US, high end supermarkets(like Whole Foods) usually carry all of these mushrooms. Eryngi's are sometimes called King Trumpet Mushrooms, and Maitaike are sometimes called Hen of the Woods.
Good point, but they can be used to make lots of plant based things like peanut butter and vegan hamburgers. If you don’t have one you can just mince the mushrooms with a knife.
Hi Panda, I'm working on it. My rule with vegan recipes is only to post them when they're at least as good as their meat-based alternatives. I think that's the only way to realistically get people to reduce their reliance on meat as there are too many recipes out there that just don't taste as good.
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.
Thanks! It's available on Amazon, but if you don't have access to Amazon in your country, black bean sauce (Lee Kum Kee makes one), is made from douchi, so that should be a suitable substitute (though you won't need to chop it up).
You're welcome! My rule with vegan dishes is that I'll post one if I think it's just as good or better than the meat-based original. It takes quite a few tries to get a recipe up to that point, which is why they don't get posted that often. If you head over to my website, I have 127 recipes there now.
While I've been strictly vegetarian/vegan at times in my life, right now I'm not-- but I still prefer to cook that way! Always love a veggie recipe; this looks fantastic.
Very nice vid thank you. Great camera work which really shows the texture and technique for chopping, prepping and cooking, and the voice over complements very well.
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? :)
Hi Giulia, you're welcome! There are a couple options for the Shaoxing. Dry sherry has a similar flavor, or you could use another rice wine like sake (though sake won't have quite the same flavor).
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?
Hi Sahiti, thanks for the thoughtful comment. I've thought about splitting my content along vegan/non-vegan lines, but part of what I want to do is help meat-eaters eat less meat. I also don't have the capacity to produce enough content to support two blogs/channels by myself. Your idea about double posting is an interesting one. I can't do it on the blog because of duplicate content penalties search engines have, but I'll look into it for RU-vid.
You're welcome! My rule with veganizing anything is that I'll only do it if it is at least as good as the original. I'll continue to post them as I come up with good alternatives😀
Thanks Priscilla! I have some more plant-based videos here: ru-vid.com/group/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf and you can get my full list of plant-based recipes over on my webiste: norecipes.com/diet/vegan/
Just note if you don't have doubanjiang, in a pinch you use red miso + cayenne pepper powder + soy sauce, it's 80% similar. And if you're Indonesian, in a pinch...tempeh + chili powder + soy sauce (salty) mix is 75% similar.
@@NoRecipes the problem with sambal oelek is it lacking the fermented bean taste from doubanjiang....🤔🤔 maybe mixing sambal with tempeh might work, I guess I'm having mapo tofu tomorrow for dinner. But the idea using sambal oelek is great 👍
@@leeleesale The jarred stuff I used to get in the US was preserved with salt so it kind of had a fermented taste. I think that + miso would be pretty close to the real thing.
@@NoRecipes 🤣 maybe because I'm Indonesian so I kinda make my sambal fresh, for sambal oelek, I'm checking if Chinese cuisine use fermented shrimp paste, so I'll know which sambal oelek to use....thinking sambal oelek bawang (onion).
Hi, I'm not sure what Schwann sauce is, but hoisin sauce is a completely different sauce (it does not include chilies and is very sweet). Suitable alternatives to doubanjiang are chili pastes such as sambal oelek or shatta.
Thanks Nivida, I have a plant-based playlist here: ru-vid.com/group/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf and a plant-based category on my website: norecipes.com/diet/vegan/
Hi Aey, I'm not sure where you live and what you have around you. For the maitaike, any flavorful mushroom such as shiitake, porcini, etc will work. For the king trumpet, any mushroom with a firm texture will work.
@@aeygriffiths2888 That'll add a ton of meaty flavor, be sure to use the liquid you rehydrate the mushrooms in for the stock (Porcini can often have sand on them, so throw out the last bit of liquid at the bottom). You'll still want to get some other mushrooms for texture, but any mushrooms will do. I hope you enjoy it!
I really enjoy watching vegan recipes as I can learn a lot and they all look so delicious!! I have a family who are very hard to be pleased as they are sceptical about vegan dishes. Please keep posting vegan recipes!! Thank you for sharing your tricks!
You're welcome! I have a plant-based playlist you can check out for all my vegan recipe videos. I also have a "vegan" category on my website with nearly 140 recipes: norecipes.com/diet/vegan/
Thanks Joey! I hope you enjoy it! As for plant-based, there are a handful of videos in the plant-based playlist here, and if you head to the website and look at the "vegan" category there are 119 recipes😉
@@NoRecipes thank you !! I just tried out your version of mapo tofu today. And the mushroom tasted totally awesome after marinated with soy sauce and shao xing wine ! The overall taste is great too!! I added green bell peppers for more coiours and texture to it.
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!!
I'm so glad to hear you've been enjoying my videos! Mushrooms are a great dietary source of fiber and Vitamin D, but I like to eat them because they taste good 😁
Thanks ViVi! I use Japanese knives from a small shop in Tokyo and they're all made by different knife makers. Japanese knives are great if you can take care of them. They grind them at a shallower angle than western knives, so the blades won't hold their edge as long and are prone to chipping if you mishandle them, but that means they tend to be much sharper than Western knives. Kaijirushi is probably the most widely available Japanese knife maker, but their blades are all stamped, not forged.
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 :)
Hi O'Dessa, we don't have any plant-based meat 2.0 companies available in Japan right now, but we do have a lot of companies doing TVP, so I suspect it's only a matter of time. Veganism is picking up in popularity but it doesn't have the same growth trajectory as in other countries. I think this is due to the fact that Japanese don't eat a ton of meat to begin with (Japan eats less than 40% the amount of meat per capita as the US, and 15-20% less than our other East Asian neighbors). As for for my thoughts on plant-based meat 2.0 companies (like Beyond and Impossible), I don't think it's a zero sum game. They make tasty products that I think there will be growing demand for, and they're also a stop-gap for meat-eaters until cultured meat companies like Memphis Meats and JUST bring down the price of manufacturing their meat. Bottom line, we're not bringing cows and pigs to Mars (and beyond), so these products are going to be necessary regardless of your views on climate change, animal welfare and diet.
@@NoRecipes I agree with you. I really am welcoming to the idea of meatless meats. If the experience with the food in question is close enough, then it feels to me like I'm not missing something. The flavors. The sensation as you bite and chew. As I try to eat more slowly to appreciate my food and to try to eat less overall, these are things I felt have become important. Even with non meat items like pasta or rice, or even veggies... I can't really want to eat something if it feels like litteral mush mouth situation going on. I want the Earth to be in better shape. I want there to be less need for the lengths farms go to to keep up with demands for meat. I think products like these will help more people the world over embrace the change. Even if they don't understand the need for change. Thank you for your thoughtful and informative response :)
Sorry about that, it's fixed now, but it's safe to assume that for East Asian recipes "sesame oil" means "toasted sesame oil" as the untoasted variety is not used here.
I only post plant-based alternatives when I think they're just as good (if not better) than the original. This takes a lot of experimentation. In the meantime you can check out some of my older vegan recipes here: norecipes.com/diet/vegan/
Hi Kelsey, I've been a blogger a lot longer than I've been a RU-vidr so you can check out the "Vegan" category on my site for more plant-based recipes: norecipes.com/diet/vegan/
Hi Chiranthie, I'm still doing non-vegan recipes, but I have a whole plant-based section of the site that has over 120 recipes: norecipes.com/diet/vegan/
Hi Marry, thanks for the feedback. My rule with plant-based is that I only post a plant-based version of a recipe when it's just as good as the non-plant based version. This requires quite a bit of experimenting, but I'm working on it. In the meantime you can head over to my blog to check out all of my plant-based recipes (they're not all on RU-vid yet). norecipes.com/diet/vegan/
This looks delicious!! I’ll definitely try this! I love watching you cooking usual dish in vegan versions! Can you try to make vegan hamberg? It’d be fantastic!
Thanks! I do have a good vegan hamburg recipe, but it requires a specific plant-based meat product that's only available in Japan. I'll see if I can't come up with something using ingredients that are more widely available.
