Mapo Tofu

4 servings

45 minutes

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Energy value per serving

• Calories: 531.4
• Proteins: 49.7g
• Fats: 20.2g
• Carbohydrates: 41.5g

Ingredients

• Red onion: 250 g
• Peas: 100 g
• Chicken broth: 250 ml
• Veal tenderloin: 500 g
• Green onions: 40 g
• Soybean sprouts: 150 g
• Chili pepper: 10 g
• Tofu: 300 g
• Edamame beans: 100 g
• Sesame: 20 g
• Garlic: 20 g
• Shallots: 20 g
• Ground black pepper: 1 g
• Vegetable oil: 20 ml
• Soy sauce: 15 ml
• Sriracha: 30 ml
• Sweet chili sauce: 100 ml
• Tomato sauce: 100 g

Cooking steps

1. Prepare pepper sauce. Finely chop garlic and shallots and sauté until golden, then add crushed pepper and heat all ingredients for 1 minute.

   Required ingredients:

   • Garlic: 20 g
   • Shallots: 20 g
   • Chili pepper: 10 g

2. Add soy sauce, sriracha, tomato sauce, and sweet chili sauce. Mix and simmer for 10 minutes.

   Required ingredients:

   • Soy sauce: 15 ml
   • Sriracha: 30 ml
   • Sweet chili sauce: 100 ml
   • Tomato sauce: 100 g

3. Blend until smooth and strain. The sauce is ready.

4. Slice the veal and chop it finely.

   Required ingredients:

   • Veal tenderloin: 500 g

5. Sauté red onion and young pea pods in a large skillet until crispy.

   Required ingredients:

   • Red onion: 250 g
   • Peas: 100 g

6. Add 250 grams of pepper sauce, soybean sprouts, chicken broth, and spices.

   Required ingredients:

   • Soybean sprouts: 150 g
   • Chicken broth: 250 ml
   • Ground black pepper: 1 g

7. Mix well.

8. Place the finished dish in a deep plate and garnish with tofu and edamame.

   Required ingredients:

   • Tofu: 300 g
   • Edamame beans: 100 g

9. Sprinkle with green onions, sesame, and chili slices.

   Required ingredients:

   • Green onions: 40 g
   • Sesame: 20 g
   • Chili pepper: 10 g

10. To serve.