Venison & Mushroom Mapo Tofu
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2018/12/Cuisine-Magazine-Recipes-Venison-Mushroom-Mapo-Tofu-683x1024.jpg)
Serves
4Preparation
10 minsCook
20 minsIngredients
3 tablespoons peanut oil | |
1 teaspoon Sichuan peppercorns, ground | |
150g venison mince | |
300g mushrooms, finely chopped | |
3 cloves garlic, crushed | |
5cm piece ginger, grated | |
2-3 tablespoons chilli bean sauce (I use Lee Kum Kee brand Toban Djan) | |
1 tablespoon cornflour | |
1 tablespoon soy sauce | |
300g silken tofu, cut into 1cm cubes | |
chopped spring onion or coriander to serve |
One of my all-time favourite dishes, mapo tofu is already a great example of a ‘less meat’ dish balanced with tofu. I like to cut that amount down even further using lots of chopped mushrooms for maximum taste and texture. I am using lean venison mince, but you could substitute any type of mince.
Instructions
1. | Heat 1 tablespoon of the oil in a wok over a medium-high heat. |
2. | Add the Sichuan peppercorns and cook for about 30 seconds until fragrant, add the venison and stir fry until browned, about 3 minutes. Set aside. |
3. | Heat the remaining 2 tablespoons oil and add the mushrooms and a sprinkle of salt. |
4. | Stir fry for 5 minutes. |
5. | Add the garlic, ginger and chilli sauce and cook for 1 minute. |
6. | Combine the cornflour with 2 tablespoons of cold water and add to the wok along with 11⁄4 cups more water and the soy sauce and bring to a simmer. |
7. | Add the mince back along with the tofu. |
8. | Gently simmer for 10 minutes, trying not to break up the tofu too much. |
9. | Serve scattered with chopped spring onion or coriander with rice and steamed greens. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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