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Mapo Tofu

4 servings

45 minutes

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
531.4
kcal
49.7g
grams
20.2g
grams
41.5g
grams
Ingredients
4servings
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
Edamame (green soybeans)
100 
g
Sesame seeds
20 
g
Garlic
20 
g
Shallot
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:
    1. Garlic: 20 g
    2. Shallot: 20 g
    3. Chili pepper: 10 g

  • 2

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

    Required ingredients:
    1. Soy sauce: 15 ml
    2. Sriracha: 30 ml
    3. Sweet chili sauce: 100 ml
    4. Tomato sauce: 100 g

  • 3

    Blend until smooth and strain. The sauce is ready.

  • 4

    Slice the veal and chop it finely.

    Required ingredients:
    1. Veal tenderloin: 500 g

  • 5

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

    Required ingredients:
    1. Red onion: 250 g
    2. Dried peas: 100 g

  • 6

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

    Required ingredients:
    1. Soybean sprouts: 150 g
    2. Chicken broth: 250 ml
    3. 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:
    1. Tofu: 300 g
    2. Edamame (green soybeans): 100 g

  • 9

    Sprinkle with green onions, sesame, and chili slices.

    Required ingredients:
    1. Spring onion: 40 g
    2. Sesame seeds: 20 g
    3. Chili pepper: 10 g

  • 10

    To serve.

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