Mapo Tofu
4 servings
45 minutes
Recipe from Moon Restaurant Chef Mark Shah Akbari.
Calories531.4kcal
Proteins49.7grams
Fats20.2grams
Carbohydrates41.5grams
Red onion
250
g
Dried peas
100
g
Chicken broth
250
ml
Veal tenderloin
500
g
Spring onion
40
g
Soybean sprouts
150
g
Chili pepper
10
g
Tofu
300
g
Sesame seeds
20
g
Garlic
20
g
Shallot
20
g
Vegetable oil
20
ml
Soy sauce
15
ml
Sriracha
30
ml
Sweet chili sauce
100
ml
Tomato sauce
100
g
1
Prepare pepper sauce. Finely chop garlic and shallots and sauté until golden, then add crushed pepper and heat all ingredients for 1 minute.
- Garlic: 20 g
- Shallot: 20 g
- Chili pepper: 10 g
2
Add soy sauce, sriracha, tomato sauce, and sweet chili sauce. Mix and simmer for 10 minutes.
- 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.
- Veal tenderloin: 500 g
5
Sauté red onion and young pea pods in a large skillet until crispy.
- Red onion: 250 g
- Dried peas: 100 g
6
Add 250 grams of pepper sauce, soybean sprouts, chicken broth, and spices.
- 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.
- Tofu: 300 g
- Edamame (green soybeans): 100 g
9
Sprinkle with green onions, sesame, and chili slices.
- Spring onion: 40 g
- Sesame seeds: 20 g
- Chili pepper: 10 g
10
To serve.
