Impossible Tan Tan Mix
Chef’s Note: Impossible meat is costly and has a distinctive taste. This recipe uses surplus Impossible meat in a versatile Asian-style vegetarian sauce. Combine it with tofu and serve over rice for Mapo Tofu Bowl, or add sesame paste, increase the spice, and top ramen noodle soup for Tan Tan Ramen. Both dishes offer vegetarian versions of traditional meat dishes. Our grab-and-go location offers Japanese bento-style versions, with Tan Tan Ramen being a student favorite, selling over 300 bowls daily. We keep all ingredients below 41℉/5℃ and maintain the soup at 185℉/85℃. Students add hot soup and microwave it for 2 minutes for the best experience.”
Total Serving - 10
Recipe Cost/Serving - $0.33
Repurposed Ingredients: Impossible burger patty
Ingredients
Assembly 1
Impossible burger patty, 3 lb/ 1.4 kg
Soy Sauce, 3 lb/ 1.4 kg
Sugar, 4 lb/ 1.8 kg
Aji Mirin Wine, 2 lb/ 0.9 kg
Sriracha Sauce, 2 lb/ 0.9 kg
Ground White Pepper, 2 oz/ 57 g
Commissary Vegetable Stock, 0.5 oz/ 14 g
Assembly 2
Canola Oil, 0.5 oz/ 14 g
Chopped Garlic, 1 oz/ 28 g
Chopped Ginger, 2 oz/ 57 g
Asian Mushroom Bouillon, 2 oz/ 57 g
Directions
Place impossible meat, soy sauce, sugar, aji mirin, sriracha sauce, white pepper and cold water in a mixing bowl. Mix well to combine
Marinate at 41℉/5℃ for 1 hour
Heat ¼ cup/ of oil in a wok over medium heat
Add chopped garlic and chopped ginger, sauteed until aromatic
Add marinated impossible meat, sauteed with additional sriracha sauce
Add Vegetable stock and season with Asian mushroom bouillon
Thicken with cornstarch slurry for thicker consistency if needed. Hold at 165℉/74℃ for service