top of page
  • Soyfoodscouncil

Wood Grilled Petit Shoulder Tender with Griddled Tofu, Shaved Vegetables and Hot & Sour Beef Broth

Chef James Richards

Proudfoot and Bird, Hotel Fort Des Moines,

Des Moines, Iowa






Wood Grilled Petit Shoulder Tender:

2 pounds Petite Shoulder Tender

Trim away excess fat & silver skin. Season liberally with

All Spice BBQ Rub (below). Grill 2-3 minutes on each side. Let rest before slicing. Slice and present next to tofu.

All Spice BBQ Rub:

2 parts of your favorite BBQ rub to 1 part freshly ground allspice.

Griddled Firm Tofu:

Water-packed Firm tofu- 6 slices about 3/8 inch thick.

Slice firm tofu into 5 rectangle portions. Place between paper towels; press for 1 hour. Season lightly with equal parts Lola’s hot sauce & soy sauce. In a non-stick pan, over medium high heat, add tofu; caramelize the tofu heavily on both sides for 1-2 minutes. Place in serving dish ; add beef, hot & sour broth and shaved vegetables. Garnish with available greens such as pea shoots, cilantro or parsley.


Hot & Sour Broth:

1 tablespoon soybean oil

1 tablespoon ginger, chopped

1 tablespoon garlic, minced

1 tablespoons scallions, chopped

1 tablespoon jalapenos, chopped

½ cup mushroom stems, chopped

½ cup mirin

1 tablespoon brown sugar

2 cups beef stock

1 teaspoon Lola’s hot sauce

1 teaspoon soy sauce

1 teaspoon fish sauce

1 teaspoon rice wine vinegar

2-inch lemon grass stem

In a non-stick medium fry pan, add oil; heat, Add garlic through mushrooms, caramelize until heavily browned. Deglaze with mirin and brown sugar. Add beef stock; bring to a simmer. Add in hot sauce, soy sauce, fish sauce & rice wine vinegar. Let simmer for at 1 hour. Right before service steep in fresh lemon grass. Strain through cheese cloth to remove any impurities.


Shaved Vegetables for Garnish:

Peeled & julienne carrots, shaved shiitake mushrooms, shelled edamame & shaved radish. Toss with a bit of oil & salt and pepper. Place on top of grilled tofu next to sliced beef.

Serve from a serving dish or make individual broth bowls.

Yield: approximately 6 servings


3 views0 comments
bottom of page