How to Make the Perfect Mapo Tofu (Part 2/3)

The deep red color is how you know the mapo tofu is going to be delcious.

In part 2, or this 3 part mini-series, Chef David Kuo teaches you a secret hack to getting mouth watering mapo tofu.

In addition, he also teaches you how to perfectly cook your tofu to abosrb all the flavor without sacrificing texture.

Check it out now.

#littlefatty #losangeles #Taiwanese #mapotofu #losangelesrestaurant #larestaurant #restaurant #losangelesfood #losangeleseats #laeats #lafood #cheftips #chefvideo #chefs #fattymart

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[neoneu]

Talking about how authentic this recipe is cause there's no gluten to jump start a fermentation and leaving out Sichuan pepper corns is a bold move, especially since the numbing feeling of the Sichuan pepper is one of the key elements of mapo tofu...

[sepphero]

I absolutely love mapo tofu even if i only got to eat it three times (1. Great chinese restaurant, 2 other restaurant that mixed it with eggplant what tasted horrible sorry and 3. Selfmade with a paste from an asian Supermarket) and the OG is really to die for, hope i someday get to cook it properly myself because it's by far one of my absolute favorites

[remeycn]

no sichuan pepper? it is no mapo tofu

[andrewboston]

Where are the other parts?! You just put a partial up and we guess the rest?

[toxiclunch]

Sounds like a lot of “???” Ingredients in there. Not so much of a how to as and advertisement for your “homemade”ingredients.

[CanadianBear]

Man the one tofu recipe i want to learn so bad. I was wondeeing if u would do a video about making fermented chili paste and other fermented foods. Also looks delicious my chunese friend showed me this food love forever!