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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's drain the firm tofu.

  • Remove the tofu from the package.

  • Wrap the tofu with a thick paper towel.

  • Use a dish as a weight and let the tofu sit for 20 minutes.

  • Let's cut the vegetables.

  • Remove the root end of the garlic clove.

  • Crush the garlic clove with the flat side of a knife.

  • Remove the skin

  • and chop the garlic into fine pieces.

  • Slice the ginger thinly.

  • Stack the slices on top of each other and cut them into fine strips.

  • Turn the strips and chop across the ginger.

  • Remove the root ends of the garlic chives.

  • Cut the chives in half

  • and chop them into half inch pieces.

  • Here is the Chinese-style granulated chicken stocktsp).

  • Pour hot water (150ml) in the heatproof measuring cup.

  • Stir and dissolve the chicken stock well.

  • Dissolve the potato starch (2 tsp) in twice its volume of water (1⅓ tbsp).

  • After 20 minutes of draining, gently remove the paper towel from the tofu.

  • Be careful not to break it.

  • First, slice the tofu horizontally and divide into 2 blocks.

  • Next, cut vertically across the tofu.

  • Finally, dice up the tofu into 3/4 inch cubes.

  • Let's make Mapo Tofu.

  • Heat up the pan and pour in the sesame oil (1 tbsp).

  • Swirl the pan to coat it with oil.

  • Stir-fry the ground pork (100g) at hight heat while breaking it into small pieces.

  • When the pork is thoroughly cooked

  • and the color of pork fat becomes clear,

  • add chopped garlic and ginger

  • and reduce the heat to medium.

  • Stir-fry until aromatic.

  • Move the pork to one side and make an extra space on the pan.

  • Put the doubanjiangtbsp) and tian mian jiang (1 tbsp) directly on the heated surface

  • and fry at low heat to increase the flavor.

  • Stir constantly to avoid burning.

  • Mix the condiments and pork together and stir-fry until evenly browned.

  • Add the sake (1 tbsp) and stir until the moisture is gone.

  • Add the chicken stock (150ml),

  • soy sauce (1 tbsp)

  • and sake (1 tbsp) to the mixtuer and stir lightly.

  • Put in the tofu cubes

  • and gently spread them in the pan.

  • Bring the sauce to a boil at high heat.

  • When it boils, reduce the heat to medium low and simmer for two to three minutes.

  • This process will reduce the tofu's moisture

  • and let the tofu absorb the flavour of the sauce.

  • Add in the garlic chives (30g) and gently stir with the wooden spatula.

  • Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu.

  • Lift the pan from the burner

  • and pour in the potato starch while swirling the pan.

  • Gently mix the content by sliding the spatura away from you,

  • otherwise the tofu easily breaks into pieces.

  • Heat over high heat for around 30 seconds and it's ready to serve.

  • Turn off the burner and serve the Mapo Tofu in the bowl.

  • After adding the potato starch,

  • heat the Mapo Tofu well until thickened,

  • otherwise it will get runny when served.

  • Sprinkle on Sichuan pepper if you like the unique aroma and flavor.

  • You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.

  • Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.

  • Good luck in the kitchen!

Hi, I'm Francis,

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