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
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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.
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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
Glad you’re here 🥳
This looks awesome and healthy, thanks for sharing…. I would never have guessed that chickpeas would be part of this💕
☺️ love chickpeassss
@Yeung Man Cooking Can this MaPo dish be done with Cashew cheese from your other video?
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.
For sure 🙌🏻
I ordered from Amazon, took months and months before it arrived.
@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.
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 🌱 🙏
🥳
Lidia Tekle me too! Lol 😂
I wish…….. you had a little ‘market’ attached to your site, where we could quickly shop for specialty items to complete your fantastic recipes…….
You are quite lucky Sushant….. Asian mkt nearby. I live in the country so Amazon brings unusual items.
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! 😉
@CKF Thanks! I will check out their website.
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.
This music is everything! So relaxing! You should try making an ASMR video!
This is ASMR for me. Everything about the video is soothing.
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.
So awesome 🥳 hope you’ll both love it!
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!
Nice 👌🏻🥳
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.
I admire your saying that ☺️ I do my best
Your presentation is as good as your receipes. I really like it.
Thank you
I admire your saying that ☺️
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!
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?
I bought my book year ago on VeggFest in London ON. It was a good choice.
I would use them the same way. You’ll still need to rehydrate them 🙂
superstore carried most items.
My God, but what a delight, and how good to have your recipe book, nothing in Spanish? 😭😭😭😭, thanks for sharing your recipes 😗
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 💖
Very clever 🥳
thx a lot!
The instructions together with the music makes it sound like a Wes Anderson film.
I can’t imagine what that tastes like at all which makes me want to make it . Great work
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. 💃
Yasss 🥳
Skip the peppercorns cuz it takes away from the real flavor of the dish !!
Lay, ho ma. Love the background music. I real change to the other music you have in other videos. So soothing.
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
My family is requesting this for thanksgiving…that’s how good this came out!
Yasss 🥳
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.