Sesame Seared Rare Island Ahi with “Mapo Tofu” and Spicy Sesame Butter Sauce

Serves 4

Ingredients:

1 1/2 Pkgs Medium Firm Tofu, cut into cubes
1 Each Japanese Eggplant, cut into cubes
3-4 Each Asparagus Spears, julienne on a bias
2 Oz Ground Chicken
1 1/2 Tspn Garlic, minced
1 1/2 Tspn Ginger, minced
3 Tbsp Oyster Sauce
1 Tbsp Sambal Oelek
3 Tbsp Sesame Oil
2 Cups Chicken Stock
2 Tbsp Cornstarch
2 Tspn Granulated Sugar
2 Oz Soybean Sprouts
2 Oz Julienne Shiitake Mushrooms, would prefer dried
4 Each (7 Oz) Ahi Grade Tuna
2 Tspn Sesame Seeds
1/2 Tspn Shichimi (Japanese 7 Spice Pepper)
1 Tbsp Vegetable Oil

Directions:

In a mixing bowl add ground chicken, garlic, ginger, half of the oyster sauce, cornstarch, half of the sambal and 1/4 of a cup chicken stock. Incorporate all ingredients together and set aside in the refrigerator. In a Teflon pan, heat sesame oil on high just until it smokes. Add the ground chicken mixture and sauté. Add tofu, eggplant, shiitake mushrooms and soy bean sprouts and continue to sauté ingredients. Add a little flavored chicken stock (chicken stock flavored with sambal and oyster sauce) to help loosen ground chicken mixture, as it will thicken as it cooks due to the cornstarch in it. While this is cooking, in another Teflon pan season and sear ahi with shichimi, sesame seeds, salt and pepper and sear on both sides until cooked to a juicy medium. Place mapo tofu stir fry on bottom of plate and gently place seared ahi on top. Garnish cooked fish to your desire.