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Executive Chef Joycelyn Lee
B Star
SAN FRANCISCO, CA
INGREDIENTS [Sriracha Aioli]
2 cups mayo
1/2 cup sriracha
1/8 cup honey
1 whole lemon, juiced
1 whole zest for lemon
2 cooked egg yolks
Salt and white pepper to taste
1/2 cup canola oil
METHOD
Put everything into the mixer except the oil. When it’s mixed, slowly add the oil. Let it continue to mix for another 3 minutes.
[Tofu Marinade]
1 1/2 cups coconut milk
1 1/2 Tbsp curry powder
1 Tbsp turmeric
1/2 Tbsp cumin powder
1 1/2 Tbsp salt
1 1/2 Tbsp sugar
1 1/2 cups canola oil
METHOD
Put everything into the mixer except the oil; when it’s mixed, slowly add the oil. Let it continue to mix for another 3 minutes. Dry out your tofu by pressing out additional water, marinate overnight, and grill.
[Carrots & Daikon Marinade]
2 Tbsp sugar
1 cup unseasoned rice vinegar
1 cup water
2 carrots, I daikon
METHOD
Cut carrots and daikon into thick matchsticks, mix all seasoning in a bowl; stir sugar until it melts into the rice vinegar and water; put carrots and daikon into the bath. Pickles will be ready in about 2 hours.
ASSEMBLY
Toasted baguette
Sriracha aioli on both sides of the bread
Pickled carrots and daikon
Grilled tofu
Cilantro
Jalapenos
Portabella mushrooms, roasted
[Curry Aioli]
3 cups homemade mayo, or store bought
3 tsp curry powder
1/2 tsp garlic
1/2 tsp honey
1/2 tsp salt
1/2 tsp cayenne
Lemon
1/2 tsp Thai chili paste
1/2 cup canola
METHOD
Mix all ingredients together without the oil, in a slow stream pour in the oil.
For the Szechuan salt pepper fries: roast Szechuan peppercorns with black peppercorns, put in grinder, then cut Kennebec fries, fry twice, season with peppers and salt, serve with curry aioli.