Mapo Tofu

It's Only Food w/Chef John Politte

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Transcript

00:00Well hey everybody and welcome back to It's Only Food with Chef John Pelley.

00:04Today we are going to be showing you how to make Mapo Tofu. Cue the music.

00:10🎵

00:28All right we clicked on this video to have me show you how to make Mapo Tofu.

00:32So let's drop down here and see what our ingredients are. We're going to start out

00:36with one package of firm tofu, a quarter pound of ground pork, one and a half tablespoons of

00:42Dao Ba Jiang, one tablespoon of olive oil, one tablespoon of minced garlic, two teaspoons of

00:49ground ginger, one cup of chicken stock, one tablespoon of soy sauce, one tablespoon of

00:57cornstarch, then we're going to mix up with one tablespoon of water. All right those are all the

01:02ingredients let's head over to our wok and start cooking this up. All right before we actually

01:06start cooking anything I just want to go over what the Dao Ba Jiang is. It's a schezwan broad

01:10bean sauce and it's since this is Mapo Tofu is a schezwan dish this was included in the ingredients

01:20and I have never heard of it before so I went ahead and ordered it off Amazon. It is in my

01:25store if you want to click that link down in the description box you'll see where it is on Amazon so

01:30if you want to buy it too but we're going to open this up together. I've never seen this before and

01:34I don't really know what to expect. So oh it comes in another package actually two packages in here

01:43of this is like a table sauce they keep it in dishes on the table and people can use it to

01:49season their food in the restaurants or in their homes or whatever. Let me get some scissors to

01:53open this up. From what I've read this ingredient or this recipe over and over again

02:04it's going to add not only flavor but really bright and vibrant color to this dish as well.

02:11So yeah it smells like black beans all right got my nose in there it smells good very fragrant

02:19and we're going to take out what it says about a tablespoon or two there for this recipe. It's

02:25already chopped apparently when you get it in its raw raw form you have to chop it up and everything

02:31but this is going to blend in real nice with our our recipe so it's a close-up of that so that's

02:37what that is. Do your own research on it as well Dao Bei Jiang it will be in the description box

02:44and I hope I'm saying it right. I also forgot to tell you we got to dice up our tofu so I went

02:48ahead and did that and I forgot to hit the record button when I was dicing it but there it is in all

02:54its fine glory I'm going to place this in the mise en place let's start cooking. All right as we

02:59always do we have our mise en place all ready to go got our wok right there our two utensils that

03:05we're going to use we have got our oil pork tofu all the seasonings the thickening agent and we

03:11are ready to cook so I'm going to go ahead and put our tripod camera back on our tripod

03:18and get it set up for our shot. All right there's our shot we got our pan go ahead and turn on our

03:24heat on the wok I'm going to go ahead and add our oil right into the wok go ahead and throw our pork

03:31right in there and let that start to cook now basically all you want to do is you want to just

03:39cook this pork all the way through it will render off a little bit of fat but we want to keep that

03:44in there for flavor so I'm just going to continue to do this until this pork is done. All right the

03:51pork is now cooked you can use the spicy pork if you want I am not sure how this is going to come

03:57out with the flavor with that dau beijing and all the other ingredients so I just bought a regular

04:02pork also at this point you want to either change out your utensils or sanitize the ones you use

04:09to mix up the raw sausage because now we're going to be working with what we're actually going to

04:14be eating so we want to make sure that that is both utensils are sanitized so we're not

04:19cross-contaminating. All right the next step we're going to do now is we're going to add our garlic

04:25I'm sorry we're going to add our gogechang not our gogechang we're our dau beijing and we're going

04:30to put in the tablespoon and a half I had about two tablespoons there I didn't want to add too much

04:37but basically now we just want to stir this dau beijing in to get that heat to release the oils

04:45in the dau beijing let's get our garlic and our ginger in here we'll stir that in as well

04:55that was some fantastic, fantastic aroma coming off of this

05:06let that cook for about a minute and we're going to add our soy sauce our chicken stock

05:13one cup is two of these dishes I know that from memory

05:20we just want to stir all this up

05:25oh that really smells good

05:27we got a nice boil going on this I want to turn it down just a little bit

05:36and I got our cornstarch slurry right here

05:42and we're going to add a little bit more of that

05:46turn it down just a little bit

05:52and I got our cornstarch slurry right here

05:57mix that up really well

06:04stir this up one more time I'm just going to pour that right into the middle where the heat is

06:10maybe move this back a little bit there

06:16stir it up let it thicken up a little bit

06:25well this this is going to be really good I can smell it it's

06:28just oh oh my gosh it's going to be good and the last step after you've done that add your tofu

06:34so

06:44I'm going to go ahead and just get this heated through and we're going to come back plate it up

06:50take some photos over for social media we're going to put that in the timeline with some groovy music

06:54then we're going to come back and we're going to give this dish a try so don't go away

06:58enjoy the music enjoy those pictures

07:28so

07:40all right well that was beautiful beautiful pictures beautiful food I'm going to give this

07:45a taste now you can put it on rice you can put it on fried rice I got some udon noodles here that

07:51I put it onto just to give it a little bit of difference and then I added a little bit of peanuts

07:57some green onions and red pepper flakes but uh it's not the ingredients not in the list

08:13a very mellow flavor just slowly it comes up with the heat factor I would uh

08:20oh yeah it keeps coming it gets hotter and hotter that Dao Bei Jiang does add some flavor

08:25especially when you get little pieces of the Dao Bei Jiang in your in your bite

08:37this is very very good very good

08:46very quick very easy to make one of my favorites is cooking something in one pot or one pan

08:52and building flavor until it's made thanks a lot for watching we made Mapo Tofu, bye-bye

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