Ingredients
| 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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