Mapo Tofu
Main Dishes • Pan-Asian
Description
Recipe from Chef John at the Moonlight Restaurant.
Ingredients
- Spanish onions 10 oz
- Pea shoots 5 oz
- Chicken Broth 10 fl oz
- Veal Tenderloin 20 oz
- Scallions 0 oz
- Peanut Sprouts 5 oz
- Mild Chili Spice 0 oz
- Tofu 10 oz
- Edamame Beans 5 oz
- Toasted Sesame 0 oz
- Garlic 0 oz
- Shallot 0 oz
- Ground Black Pepper 0 oz
- Vegetable Oil 0 fl oz
- Soy Sauce 0 fl oz
- Sriracha 0 fl oz
- Sweet Chili Sauce 5 fl oz
- Passata Tomato Sauce 5 oz
Step-by-Step Guide
Step 1
Prepare the chili sauce. Finely chop the garlic and shallot, and sauté until golden brown. Add crushed chili and heat all ingredients for 1 minute.
Step 2
Add soy sauce, sriracha, tomato sauce, and sweet chili sauce. Stir and simmer for 10 minutes.
Step 3
Blend until smooth and strain. The sauce is ready.
Step 4
Slice the veal tenderloin and chop finely.
Step 5
Sauté the red onion and young pea pods in a large skillet until crispy.
Step 6
Add 250 grams of chili sauce, soybean sprouts, chicken broth, and spices.
Step 7
Mix well.
Step 8
Serve the finished dish in a deep plate, garnished with tofu and edamame.
Step 9
Sprinkle with green onion, sesame seeds, and slices of chili.
Step 10
Serve.
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