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Miso and Jalapeno Glazed Petite Tender Shoulder with Tofu Frites & Roasted Garlic Soy Aioli


Operations Manager - Michelle Booth

Executive Chef – Brandon Liss

Aura Restaurant and Lounge

Clive, Iowa






For the beef

3 pound Petite Tender Shoulder

Salt and black pepper

Soybean oil

Trim silver skin and most of fat from meat. Season aggressively with salt and pepper; let rest for fifteen minutes. Sear all sides in a hot pan with a tablespoon of oil. Brush with glaze (below) and finish in a 300* oven for about 15 minutes or desired temperature is reached. Rest before slicing.

For the Glaze

½ cup white miso

½ cup cooking sherry

¼ cup Lola’s green jalapeno and serrano hot sauce

1/8 cup red wine vinegar

1 teaspoon Worcestershire sauce

In a small saucepan, add ingredients; simmer; set aside.


For Candied Jalapeno Garnish

1 oz granulated sugar

1 cup white wine vinegar

3 jalapenos, thinly sliced, seeds removed

1 cup water

1 cup granulated sugar


In a small saucepan bring vinegar and first ounce of sugar to a simmer; cool.

In a small glass bowl, add peppers; cover with vinegar solution, allow to pickle overnight. Combine water and 1 cup of sugar, bring to a simmer. Drain peppers and add to the syrup; simmer for 5 minutes. Remove peppers and place on parchment paper to cool.

For the Frites

2 pounds extra firm water-packed tofu

1 cup Italian dressing (your preference)

1 tablespoon Lola’s classic hot sauce

2 cups rice flour seasoned with salt and pepper (AP flour works as well but won’t get as crispy)


On a sheet pan, press tofu between 2 towels with a weight overnight to extract excess moisture. Cut into fries.

In a medium bowl, gently toss tofu with dressing and hot sauce. Let sit until you are ready to fry.

Gently toss tofu with flour to coat; in a fry pan add oil. Bring to 350 degrees until golden.

Immediately Season with salt and pepper.


For the Aioli

1 pound firm silken tofu

2 tablespoons roasted garlic, pureed

2 teaspoons Dijon mustard

1 tablespoon lemon juice

1 tablespoon honey

2 teaspoons Lola’s classic hot sauce

1 teaspoon salt

½ teaspoon black pepper

In a blender, blend all aioli ingredients until smooth. Use to dip your frites in.


Place meat on serving dish, garnish with candied peppers. Add tofu frites. Put aioli in dipping dish, add to serving dish. Approximately 12-16 servings




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