Epicurious How to Make Chinese Ma-Po Tofu, Part 1

Around the World in 80 Dishes fires up your taste buds in Sichuan, China, with a demonstration of Ma-Po Tofu (Spicy Bean Curd with Beef), prepared by Chef Shirley Cheng.

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How to Make Chinese Ma-Po Tofu, Part 1

1. jjdvideo: very nice
2. elzee123: when my mother gets lazy, she microwaves the tofu in its plastic container.. works nicely too we use the soft tofu cuz it's so creamy and soft and barely takes any chewing. and no beef, people, just seasoning
3. Andrew Li: wtf, the culinary institute of america? Oh, you mean the CIA?
4. kelfy: Honestly this is the way I do. But use this order. 1) get some freaking cooked long grain rice. 2) add butter to the pan and you fry the rice. 3) put your rice to the side of your pan and fry the eggs. 4) add beef, chicken, shrimp or pork or vegi or whatever meat you like 5) add ketchup, mix and serve. Is truly delicious in freaking american style. You might think this is gay but trust me, is really yummy.
5. chamnaninus: Stupid chef.. has very strong accent and talk like knows everything... I hate you stupid chef
6. FlareHazard: I'm scared of your "American Style" springlot.
7. jecompulsive: @bigash111 tofu is really soft to begin with, and i dont think you can make it "tender" like meat. I asked my mom and she said to boil it around 3-4 minutes.
8. leftyla: No, your version is not gay. It's lame with a touch of retarded. LOL
9. XenoAlex2222: I Love this torontoquads ! Also see my YouTube site & receive FREE Gift Cards!
10. Mateas Catalin: First View;)...gr8 food!
11. cjason123: it's just different for western ears, but common sense with housewives/househusbands of chinese decent :) she talks like my mom.
12. Vincent Hollande: You are absolutely right, but I think Shirley is clever enough to specify her own rendition is Ma Po Tofu with beef, and all cooks have a right to be slightly different
13. Steve Blaque: but what if you don't want the timpani but merely a chamber quartet....and of course the answer is ...just grab the packet of seasoning mix add to water boil up..dice the tofu and leaks and then add..simmer for a bit....quite low heat and eat without meat and spare a cow a few extra days of tranquility...and just as entertaining a dish for us piggies with snouts in the trough.....oh...a good ma po dou fu should be served with a fluffy white rice and recently i've discovered thai rice is best.
14. dasdas: STUPID HOST!!!!!!!!!!!!!!!
15. silvike: Well, I like it, she's explaining a lot about why she does what she does, not just shows us the steps. =)
16. knottyy: WTF are you talking about? No one gives two shits about the 'freaking american style'. whatever it is you described sounds like some complete bullshit compared to what is being taught here. quit being a retard.
17. UnclePutte: Aya carramba, that host... I suppose she tries hard, but she still is like an elephant in a china store.
18. Midas Report: tanya's a babe.
19. silvike: Wow chef Shirley Cheng describes the process and the reason for the different spices in a very interesting way! =) I hope she has a show of her own, if not, she should have!
20. QueefJuiceOverflow: The hell did she do wrong?
21. Youteful: I think if you want to make your tofu more tender or durable, you should leave them in salt water for a few minutes before cooking them, it helps a lot (im asian and im crazy about tofu)
22. jacksonbigdog2: what a shoemaker
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How to Make Chinese Ma-Po Tofu, Part 1
74 Likes	74 Dislikes
51,186 views views	616,366 followers
How-to & Style	Upload TimePublished on 27 Aug 2008