In the Kitchen: Making Mapo Tofu

I’m back in front of the camera with another food demo/video. Sorry for the lack of videos lately, but I’ve had a hard time thinking up things to demonstrate that can be both educational and fast to do within the 10-minute YouTube limit on videos.

But I had a jar of kim chee in the refrigerator recently and that made me think of one of my favorite dishes that I do make quite often—partly because it’s so easy and partly because I love eating it.

I guess my Korean-style Mapo Tofu could be considered my signature dish. I’ve used this dish as my demo when I first submitted an application for “The Next Food Network Star” a few years back (still waiting for that call). It’s really easy to make, which is why I make it often during the weeknights for dinner. There are only three main ingredients (ground meat, tofu, and kim chee) and you can make it in less than 10 minutes.

It’s so easy that I thought I’d prove it to you by creating this video that shows all the simple steps. The actual recipe can be found in my original post here. Over the years, I’ve found that I’ve used the silken or soft tofu more often than the firm (medium). The soft tofu totally makes this a comfort food dish. Enjoy!

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