Sichuan, China: Ma-Po Tofu

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.

Category:

Howto & Style

Tags:

• Food
• kitchen
• cooking
• ethnic
• dishes

[jadestar22]

stupid host.

[senel]

3:19 she got shut up when she was about to laugh at her LOOOLLL!.

[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)

[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.

[doom10251997]

wtf, the culinary institute of america? Oh, you mean the CIA?

[bigash111]

Hello,

How long do you boil the tofu to make it tender?

Thanks, Ian

[kissfxckbang]

STUPID HOST!!!!!!!!!!!!!!!

[ShyGuy236]

OMG! CHEF CHENG!!!!!!!! <3

[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.

[chamnaninus]

Stupid chef.. has very strong accent and talk like knows everything... I hate you stupid chef