y'all wanna watch me make mapo tofu?

[Anonymous No.14172696]

yorokobe shounen. it's mapo tofu time

[Anonymous No.14172714]

>>14172696
Sure
I never ate tofu

[Anonymous No.14172716]

This could be interesting keep going. Make sure you explain what those ingredients are when you use them because they look all weird.

[t. fuckshit lame ass fag No.14172718]

oops forgot to namefag

aromatics. get them

[t. fuckshit lame ass fag No.14172728]

>>14172714
tofu is very good, especially when combined with meat, this is information western hippies will hide from you.

[Anonymous No.14172736]

Never used lao gan ma or beer in my mapo tofu, interesting.

[t. fuckshit lame ass fag No.14172746]

finely dice your ginger

[t. fuckshit lame ass fag No.14172762]

>>14172736
I will drink the beer with my mapo tofu meal and the laoganma means you can skip the tedious chili-oil making stage at the start of cooking

[t. fuckshit lame ass fag No.14172791]

I used 5 chilis of unknown hotness because I have no fear

[t. fuckshit lame ass fag No.14172801]

extract sichuan peppercorns from your mixed chinese spices

[Anonymous No.14172816]

>>14172696
Excellent choice OP

[Anonymous No.14172836]

>>14172791
They looked pretty tame for chilis.

[t. fuckshit lame ass fag No.14172837]

>>14172816
the thinking man's food

[t. fuckshit lame ass fag No.14172854]

sichuan peppercorns or hua jiao

give mapo tofu and sichuan food in general the numbing spicy feeling you can't get from normal pepper or chilis. you can replace it with sichuan pepper oil or sanshou peppers but those are the only two options for replacement

[t. fuckshit lame ass fag No.14172867]

>>14172836
they felt okay on the fingers cutting them so I think it'll be okay

[t. fuckshit lame ass fag No.14172886]

sift through for the unbroken bit, those get fried first. you don't have to do this, you can gound it with a pepper grinder or just use whole ones

I'm not a big fan of biting down on whole sichuan peppercorns

[Anonymous No.14172889]

>>14172696
I made big batches of mapo tofu a couple weeks in a row and it definitely destroyed my guts for those two weeks. I see you're also using beef, it makes it heartier tasting imo

[Anonymous No.14172892]

>>14172837
Is it like a soup?

[t. fuckshit lame ass fag No.14172895]

get a flower from your kitch bouquet

[Anonymous No.14172908]

>>14172892
I'd say it's more like gumbo

[Anonymous No.14172914]

>>14172908
Gotta try it some day looks good

[Anonymous No.14172921]

IT NEEDS PUBES

[Anonymous No.14173079]

>>14172921
PUBES POSTS SHOULD ALWAYS COME WITH A FROG, GET IT RIGHT

chop your onion 3 different ways for 3 purposes

[Anonymous No.14173101]

>>14173079
white and stem for frying with aromatics

thick cut leaves for adding near the end

[Anonymous No.14173113]

>>14173101
thin cut leaves for garnish

[Anonymous No.14173172]

If I use this, am I a cheater?

[Anonymous No.14173177]

>>14172921
I'm looking forward to when people stop trying to force this meme.

[Anonymous No.14173246]

>>14173172
a bit but I forgive you

you can use oil to fry dried chilis to make chili oil etc but I just dump some laoganma in

[Anonymous No.14173257]

>>14172892
nah, it should be gloopy but not liquidy or runny

dump the large pieces of sichuan pepper in

[Anonymous No.14173266]

fry until fragrant. be careful not to burn it

[Anonymous No.14173271]

>>14173266
the you start adding aromatics, always start with the ones that are less likely to burn

[Anonymous No.14173275]

>>14173271
ginger next, sorry I already mixed everything in

[Anonymous No.14173306]

>>14173246
what is it with ladies on those asian jars

[Anonymous No.14173307]

>>14173275
garlic and whites/stem of scallion

[Anonymous No.14173310]

>>14173177
>t. pubeboy

[Anonymous No.14173328]

My favorite namefag is back with another thread <3. Curious to see whether or not you crumble your tofu.

[Anonymous No.14173330]

>>14173306
it is one lady in her 70s, she's still alive and well

[Anonymous No.14173331]

>>14173310
I thought fuckshit lame ass fag was the pube guy.

[Anonymous No.14173348]

use the fattiest beef you can find, pork works too, but traditionally it's beef fat.

also raditionally not much meat is used because poverty and because restaurants want to skimp out, you would usually use just enough to impart a meaty umami. since we are cooking for ourselves we can live like the bourgeoisie

[Anonymous No.14173353]

>>14173328
ofc I won't silly umaru

[Anonymous No.14173363]

>>14173331
nah, I'm not pube bread anon. he has a dog and I can't afford a dog

add the rest of your sichuan peppers

[Anonymous No.14173369]

>>14173363
To be fair I find pubes everywhere so I might as well be pube guy. I don't really see how it's meme-worthy.

[Anonymous No.14173401]

I used firm tofu, medium tofu would work too but this one was fresher in the shop. silken tofu you would need to harden before use or deal with sloppy tofu, I wouldn't recommend it unless you had no alternatives

tofu can be found fresh in the cold section of asianmarts or in sealed longlife boxes with no liquid in the asian bit of big supermarkets/health food stores

take your tofu out, but don't drain the water, it'll help keep the rest of the tofu fresh. or alternatively you can freeze tofu but the texture will change

[Anonymous No.14173414]

>>14173369
my favourite ck forcememe is kranch toe thumb. it's like fois gras to me

[Anonymous No.14173417]

>>14173401
silken tofu is a no-go with mapo, I made it once. many regrets over dinner. Actually I don't even know how to use it, it looks and tastes like a dessert

[Anonymous No.14173428]

>>14173414
I must have missed that one. Found the thread on warosu, though.

[Anonymous No.14173431]

you can squeeze the water out of the tofh and all that, but that's too much effort, the tofu water will cook out with time

tofu is a natural flavour soaker, there are so manyfocused different types with different uses... I love tofu

[Anonymous No.14173447]

>>14173428
it's the best because it's literally just two anons dancing their own little dance, one posts the kranch guy and one posts I hope he sees this

add a little more laoganma

[Anonymous No.14173448]

What's the difference between red and gree shicuan peppercorn? Thinking about buying that chili oil and some peppercorn on amazon.

[Anonymous No.14173449]

>>14173414
>>14173431
>he didn't boil his tofu

[Anonymous No.14173451]

>>14172889
that looks really good

[Anonymous No.14173458]

>>14173417
it's possible. I've done it before with medium silken tofu. you have to be super careful when stirring and the results aren't great, lacks bite

a little soy sauce

[Anonymous No.14173464]

>>14172889
ayyyyye nice! sorry I missed your post

it's a bit too watery looking for me tho

[Anonymous No.14173467]

>>14172801

you can get sichuan peppercorns in packets from lidl gin botanical kits which cost 99p. Couldn't find them anywhere else.

[Anonymous No.14173483]

>>14173448
red is the generic, green is more like a more numbing version of sansho. you can use either for mapo tofu

definitely get some laoganma. very nice and easy to use

>>14173449
tofu is edible as is, plus it gets cooked in the meat sauce dummy

[Anonymous No.14173485]

>>14172895
>>14172696
I want to revoke your azn card for buying LKK brand but i can see you're a man of taste because you grow your scallions in a jar

[Anonymous No.14173488]

why do you have subhuman polack mayonnaise?

[Anonymous No.14173498]

doubanjiang. fermented spicy broadbean paste

some will contain a mix of broadbeans and soy. ideally you want at least some broadbeans in there. if not, all soy versions will do, and failing that you can sub miso or doenjang

[Anonymous No.14173501]

>>14173483
You gotta boil the cubed tofu beforehand to firm it up and give it that chew. All that pressing nonsense is for amateurs, but not boiling it is a major fault.

[Anonymous No.14173503]

>>14173498
simple ingredients, complex fermented flavour

[Anonymous No.14173512]

>>14173467
chinese supermarkets have them but I got this mix for free so I didn't see the point in buying for sichuan peppers which I very rarely use

I sprinkled a little ramen soup base for the msg but you can skip this

[Anonymous No.14173517]

>>14173485
lkk >>>> kikkoman

this is a terrible photo sorry guiz. add some water

[Anonymous No.14173521]

>not boiling tofu

you were doing so well anon

[Anonymous No.14173532]

>>14173488
winiary is best mayonnaise fuck off kurwa

dissolve the bean paste and coat your tofu cubes. cover with a lid and let it stew, stirring and tossing gently ;) from time to time

meanwhile we boil our rice

[Anonymous No.14173543]

>>14173501
>>14173521
it gets bite and flavour from the 15-20min stewing that comes when you wait for the rice. don't need to pre-boil tofu or firm up what is already firm tofu

[Anonymous No.14173553]

>>14173543
perfectly cooked rice: add double/1.5 the rice's volume in hot water, bring to boil again and turn down heat. boil until all the water is gone and then turn off heat and let it sit there. don't touch and don't open lid. simpul as

[Anonymous No.14173557]

>>14173543
>>14173553
I hope that's jasmine, anon

[Anonymous No.14173558]

meanwhile we get some starch

[Anonymous No.14173562]

>>14173557
s-sorry senpai it's generic lidl value rice ;u;

make starch juice

[Anonymous No.14173580]

rice cooked! but do not open it yet

[Anonymous No.14173582]

>>14173580
do open your mapo tofu and start cooking off the water

[Anonymous No.14173587]

>>14173582
add part 2 of the spring onions

[Anonymous No.14173593]

>>14173587
cook until the pan is more or less dry

[Anonymous No.14173598]

now is the perfect time to freeze a beer

[Anonymous No.14173605]

this is already ready to serve, home-style mapo tofu

but we want restaurant style so we will add our cornflour slurry

[t. fuckshit lame ass fag No.14173608]

don't forget to stir the starch slurry before adding in case it has settled

[t. fuckshit lame ass fag No.14173616]

>>14173608
cook out the rawness of the starch and you're almost done!

[t. fuckshit lame ass fag No.14173631]

mmmm rice

[t. fuckshit lame ass fag No.14173638]

add a final and tiny drizzle of sesame oil

[Anonymous No.14173641]

>>14172728
>eating ginger rind
#yikes

[t. fuckshit lame ass fag No.14173644]

>>14173638
dish out your gloopy, glossy, steaming hot mapo tofu

[t. fuckshit lame ass fag No.14173652]

garnish and wa la. bone app a teat

[t. fuckshit lame ass fag No.14173658]

>>14173652
enjoy with ice cold tsintao. ganbei!

[t. fuckshit lame ass fag No.14173663]

>>14173641
I wash it, is okay

[t. fuckshit lame ass fag No.14173697]

delicious. amazingly easy and fast to cook. it's a bit of a pain getting all the ingredients but they're all things that will last forever in the cupboard/fridge

[Anonymous No.14173703]

Was it good?

[t. fuckshit lame ass fag No.14173730]

fin

[None !2Code3TV3M No.14173787]

have you ever tried making your own tofu?
I've never really bothered getting into tofu because it costs as much or more than meat does for some damn reason despite soybeans being dirt cheap

[t. fuckshit lame ass fag No.14173981]

>>14173787
I've considered it but lately I've been going through a really tough time and on top of everything that's happening in the world it's just too much, I almost committed suicide the other day but luckily my best friend got back to me just in time and talked me down, she's always there for me and I'm lucky to have her to talk to when she's not at her boyfriend's but still it's just been really tough lately man I don't think I can make my own tofu right now.

[Anonymous No.14174002]

>>14173703
it was really good! tender flavourful tofu and savoury beefy mince, the starch sauce made it smooth and restaurant-like. beautiful complex fermented flavours from the bean paste and aromatics. spicy and numbing just as mapo intended. 10/10 high recommend you try

>>14173787
code-senpai <333 I actually have! it's time consuming to make from beans because you need to make soymilk first but it's also a lot easier than you think, you just need soybeans and a coagulant. blend the soaked beans with water and then boil the rawness out to get highb protein content soymilk. then you add a coagulant like gypsum. acids also work but I've never made it before, I think vingegar or lemon juice would work. or something else idk there's probably a list somewhere

but yeah tofu is poverty food in china and is a lot cheaper there, but I guess when hippies imported it they set the marketing to be tofu is a premium good for crazy profit margins.

if you make tofu I'd love to watch! be the tofu maker you know you can be

[Anonymous No.14174006]

>>14173981
>IP count up
Lame homosexual trolling attempt.

[Anonymous No.14174009]

>>14172696
I don't want to grow breasts so no

[t. fuckshit lame ass please no(...) No.14174075]

>>14174006
You know what else is lame? Namefagging.
>Gotta make sure my /ck/ bros know it's me cooking this meal, can't post content without getting recognition for it.
I only hope you're the fag in question and not some follower like you get in the catfaggot thread, that'd be the lamest thing imaginable.

[Anonymous No.14174178]

>>14173417
pic related is the only use for it, in my opinion, and the results are good if you don’t mind the soft texture

[Anonymous No.14174259]

>>14173981
>>14174075
haha lmao this guy thinks I have friends, female friends at that wew lad

and why are you so mad about me name fagging? maybe I get a trip too, just for (you)

>>14174178
>>14173417
good call sundubu is good stuff! and I forgot silken tofu is great for miso soups too

[Anonymous No.14174264]

>>14174009
>he doesn't want to grow breasts

[Anonymous No.14174423]

Do yourself a favor and actually cook it properly

https://www.youtube.com/watch?v=ZfsZwwrTFD4

Silken tofu is actually what you need but rather it's normally called soft tofu out of China.

[Anonymous No.14174430]

>>14174423
Go away, youtube shill. You contribute nothing to this place.

[Anonymous No.14174449]

>>14173498
I used to live in Chengdu. How I miss it. Nice job having the authentic 郫县 variety.

[Anonymous No.14174531]

>>14172714
Most tofu you try in (I'm assuming) America will be shitty, but Mapo Tofu is always really really good. It helps that the sauce has pork or beef.

[Anonymous No.14174554]

>>14174423
Correct. The softer the tofu, the better.

[Anonymous No.14174623]

>>14174423
>Silken tofu is actually what you need
But even the Literally-Who on the Shittube channel you just shilled says silken tofu if the wrong tofu.

[Anonymous No.14174835]

>>14174423
Literally who. At least post someone good.

https://www.youtube.com/watch?v=USoC8AqirVA

[Anonymous No.14176142]

>>14173631
What sort of rice is that? Looks watery.

[Anonymous No.14176210]

>>14174449
ayyyye nice to be appreciated for the small details ty former-chengdu anon

>>14174554
incorrect. different texture tofu serve different purposes

>>14176142
l-lidl own brand generic rice, plz no bully. it's not watery, just my potato phone photo

[Anonymous No.14176259]

>>14173467
You can readily buy all these spices in Waitrose or on Ocado.

[Anonymous No.14176516]

>>14176259
oi oi we got ourselves a souf fc toff ere lads

[Anonymous No.14176525]

Effeminate s o y cuck and his chinktao piss water

[Anonymous No.14176532]

>>14172696
Your tofu is called tofucking

[Anonymous No.14176644]

>>14176532
Toe-fucking?

[Anonymous No.14177133]

>>14174423
Ching chong here, I have always preferred it with firm tofu. Gives a nice bite to complement the ground meat.

[Anonymous No.14177158]

Made this the other day. That chilli oil is orgasmic. Bless that old chinese woman

[Anonymous No.14177250]

>>14173246
>using chili oil instead of 豆瓣酱

[Anonymous No.14177269]

>>14177158
based grandma, still alive and doing well. homemake garage chili oil is now an international brand

[Anonymous No.14177272]

>>14177250
no bro, you use the chili oil on top on the doubanjiang

[Anonymous No.14177335]

Really nice anon, thanks for the thread

[Anonymous No.14177429]

>>14172889

Yup not good to eat regularly lol but its so damn good..

[Anonymous No.14177435]

>>14174178

Is that soup varied where you live? Ive seen it called soon tofu, soondobu, and sundubu and like every one i get has different ingredients lol

[Re No.14177850]

>>14173641
What's wrong with that?