Wild Venison Mapo-style Tofu
Silken tofu in a gently spicy sauce with cooked wild venison mince, served alongside rice.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 400 g wild venison mince
- 600 g firm silken tofu, drained and cut into 2 cm cubes
- 250 g dried long-grain rice
- 15 ml rapeseed oil
- 2 garlic cloves, chopped
- 15 g fresh ginger, finely grated
- 20 g chilli bean paste
- 20 ml reduced-salt soy sauce
- 300 ml low-salt chicken stock
- 10 g cornflour
- 20 ml cold water
- 10 ml toasted sesame oil
- 3 spring onions, sliced
The cut for this recipe
Wild Venison Mince
Method
Cook the rice according to its packet instructions. Put the drained tofu cubes in a heatproof bowl while preparing the sauce.
Heat the rapeseed oil in a wide sauté pan. Add the mince and cook for 8–10 minutes, breaking it into small crumbs.
Add garlic, ginger and chilli bean paste and stir for 1 minute. Pour in soy sauce and stock, bring to a simmer and cook for 5 minutes. Stir and check the centre in several places with a clean food thermometer. The mince must be piping hot throughout, have no pink and remain at or above 70°C for 2 minutes.
Slide the tofu into the sauce and gently move the pan to distribute it. Simmer for 5–6 minutes until the tofu is piping hot, without stirring so firmly that it breaks up.
Mix cornflour with the cold water and pour around the edge. Gently fold once or twice and simmer for 2 minutes until the sauce lightly thickens. Add sesame oil.
Serve alongside the rice and scatter with spring onions. Check the chilli bean paste label for heat and allergens before using.
Storage
Cool the meat or sauce in shallow containers and refrigerate within 1–2 hours at 5°C or below; use within 48 hours. Cool rice separately within 1 hour, refrigerate and use within 24 hours. Freeze promptly for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout. If rice and the other components are already mixed, cool the whole portion within 1 hour and use within 24 hours.
