ULTIMATE VEGAN MAPO TOFU RECIPE | ONE OF MY FAVOURITE CHINESE DISHES 麻婆豆腐

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LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!

LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin

Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil ( )
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
2 tsp potato starch + 1 tbsp water

Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion

ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography

You are watching:

ULTIMATE VEGAN MAPO TOFU RECIPE | ONE OF MY FAVOURITE CHINESE DISHES 麻婆豆腐

LEARN HOW TO MAKE THE BEST VEGAN MAPO TOFU RECIPE AT HOME!

LAY HO MA!! Mapo tofu is definitely one of my all time favourite recipes. It's salty, spicy, and when you scoop this amazingness onto a bowl of rice it's legit game over. Join me in this episode and learn how to make my ultimate vegan mapo tofu recipe. Let's begin


Ingredients:
4 dried shiitake mushrooms
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb soft or medium firm tofu
2 pieces garlic
1 small piece ginger
1-2 tsp Sichuan peppercorns (or black peppercorns)
3 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1 tsp chili powder
2 tbsp doubanjiang (Chinese broad bean chili paste)
1 tsp cane sugar
1 tbsp soy sauce
splash of rice vinegar
2 tsp potato starch + 1 tbsp water

Directions:
1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer on medium for 10min
4. Drain out the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute
10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water
11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring
14. Add in the tofu and gently stir around them
15. Plate and garnish with the chopped green onion


ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/2i1UFiDY61U
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51 Comments

  1. potsylvania

    I love the music 💜 food looks delicious too!

    • Cognitive Dissonance

      @Sandra Carli Esther Abrami- No. 1 A minor waltz

      https://youtu.be/ZDdBwUSG1rY

    • Sandra Carli

      @Cognitive Dissonance How kind of you! Thanks! Today I’ve listened to a lot of waltz pieces. This is one I like. For you! Have a nice evening!
      https://www.youtube.com/watch?v=iN2AELFZZMc

    • Not gonna lie, I’m really sad to see nobody watching my most recent doc 🙁

      Do you guys have any feedback for me? Was it just a poorly done video?

      Edit: Thanks for some of the feedback guys. I can understand for those of you just not interested in League of Legends content anymore, it’s just frustrating to constantly see all the other LoL youtubers do so much better in viewership than me when I feel like I’m putting in just as much effort as anyone else. I just wanna understand how I can improve and get to the level of being a real person.

      Sorry to everyone who doesn’t watch League of Legends YouTube content. I don’t know why YT is recommending this post to you instead of my actual subscribers lol.

    • loveispatient0808 Lee

      Yes it’s lovely music but was repetitive lacking development. At first I thought it was a Chopin Mazurka, could have been as it is in that “style” but as I have already mentioned it didn’t develop into a complete piece.

    • loveispatient0808 Lee

      @Sandra Carli yes exactly!

  2. Nicki K

    This looks amazing!! Thanks for sharing. I found your channel a few months ago and is my fave channel now. Thank you so much for veganizing everything

  3. Nate Johnson

    I love mapo tofu. I’ve never used chickpeas as a meat sub. That’s such a great idea that I am definitely trying next time. I would say Sichuan peppercorns are a must and they are pretty easy to find these days. They make the dish for me.

    • Yeung Man Cooking

      For sure 🙌🏻

    • Linda Kachur

      I ordered from Amazon, took months and months before it arrived.

    • Nate Johnson

      @Linda Kachur I did that my first time. Then I asked my Asian market if they could get them. They’ve carried them now for years ever since. Never hurts to ask.

    • I love chick peas. I find them to be very versatile and i really love the taste of those peas.

  4. Lidia Tekle

    My shopping list are revolving around your recipes
    😂😂😂
    I’ve already made the chili 🌶 oil, from your old recipe. You helping me to slowly turn into vegan from vegetarian 🌱 🙏

  5. Theresa Wick

    I wish…….. you had a little ‘market’ attached to your site, where we could quickly shop for specialty items to complete your fantastic recipes…….

    • Theresa Wick

      You are quite lucky Sushant….. Asian mkt nearby. I live in the country so Amazon brings unusual items.

    • JoAnne Skinner

      I agree. I can’t find chili paste or chili oil or many other ingredients (here in Santa Fe)!

    • @JoAnne Skinner Ranch 99 Asian Market 1 hr away from Santa Fe in Albuquerque NM! 😉

    • JoAnne Skinner

      @CKF Thanks! I will check out their website.

    • Jonathan Breese

      There are a number of brands that do a jar Mapo Tofu sauce that you can use in place of the bean paste. It’s basically the same thing. I’ve made Mapo with both, and there’s not a noticeable difference. The pepper corns can be replaced with standard Sichuan peppers you can get at most grocery stores. There’s also a canned chili oil that’s just fine.

      While it’s not as cool as making it form scratch, you still basically get the same thing. No need to over do it.

  6. Anne Kathrin Osburg

    Now I am looking forward the weekend to cook this mapo tofu for my daughter .She is vegan and is always excited when I cook one of your recipes.

  7. Marek Walczak

    lol, yt is reading my mind, just got the groceries for the mapo tofu and BANG! a brand new recipe from my favourite yt channel THANKS!

  8. Tanvir Ahmed

    The amazing recipes aside, I’m actually amazed by how quickly you listen to your audience, this just makes us feel closer to you as you listen and make adjustments to make your contents more enjoyable.

  9. visitor

    Your presentation is as good as your receipes. I really like it.

    Thank you

  10. Douglas

    I love the waltzy piano music as a change. Really makes watching this more enjoyable, and it stands out from the crowd. Also, I can’t wait to try this, as this is one of my favorite Chinese dishes ever. Thanks!

  11. Sharon McVeigh

    Hi Wil, this recipe looks amazing. I’m going to try it tomorrow. I just received your book in the mail a couple of days ago. I’ve read it cover to cover already and looking forward to diving into the delicious recipes. Firstly I have to go get some ingredients I’m missing. I’m heading to Kamloops on Monday to the Asian stores. I love shopping there. Your book is beautiful. Well worth it and something I will treasure. I really enjoy your YT channel and congrats on the milestone YouTube reward. 😀👍

    • Hi Wil, it looks great!
      Q: I have died shiitake mushrooms that are pre-chopped. Would I need to treat them otherwise than in the recipe?

    • Dalhia Gruszczynska

      I bought my book year ago on VeggFest in London ON. It was a good choice.

    • Yeung Man Cooking

      I would use them the same way. You’ll still need to rehydrate them 🙂

    • bikinggal1

      superstore carried most items.

    • Nora vasquez

      My God, but what a delight, and how good to have your recipe book, nothing in Spanish? 😭😭😭😭, thanks for sharing your recipes 😗

  12. Heather Holidays

    Tip:
    To make a Szechuan peppercorns substitute use black pepper corns, coriander seed and some lemon zest. Of course you will not get the numbing effect which is my favorite part of Szechuan but at least it gives you that flavor…closest I have found 💖

  13. so stoked to find a Cantonese-speaking person make vegan recipes on youtube 🙂

  14. morellish

    The instructions together with the music makes it sound like a Wes Anderson film.

  15. Lady vee

    I can’t imagine what that tastes like at all which makes me want to make it . Great work

  16. salonika garapaty

    This recipe was amazing. I made a few substitutions, begrudgingly, because I wasn’t able to find the ingredients : black beans instead of chickpeas, regular kashmiri chilli powder and black pepper powder instead of sichuan peppers.
    This turned out SO good ! This is going to be a staple in our household. 💃

  17. June Clarke

    Lay, ho ma. Love the background music. I real change to the other music you have in other videos. So soothing.

  18. huebinh trinh

    Very clever use of crushed chickpea as minced pork! Why didn’t I think of that. Thanks very much for such a yummy and simple recipe

  19. Chenea Powell

    My family is requesting this for thanksgiving…that’s how good this came out!

  20. Tobias Böh

    New year’s resolution: Eat less meat. Youtube throwing this channel my way is a life-saver! Time to get to know new comfort-foods.

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