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Venison Mapo Tofu


minced venison 50g

Chopped shiitake mushrooms 40g

chopped ginger 3g

minced garlic 12g

Doubanjiang 28g

Silky tofu, cut into small cubes 1 box

Juniper powder 2g

Sichuan pepper powder 1g

Leeks cut into cubes 20g

Red chili oil 30g

Dark soy sauce 1 spoon

Light soy sauce 2 teaspoons

Add sugar according to taste

Mushroom 300g

Potato starch (potato starch mixed with water to increase the consistency)

Chop green onions for garnish


1. Boil water and pour in the tofu. Drain and wait for use. Heat the pot until smoking, add cold oil until it coats the surface, and drain off any excess. Add meat and stir-fry, remove.

2. Add ginger and garlic and stir-fry until fragrant. Add bean paste and 1 tablespoon oil and stir-fry again until fragrant. Add the mushrooms and sauté over low heat for another 1 minute. Add minced mushrooms, season with light soy sauce and sugar.

3. Remove the tofu from the bowl and put it in a pot with a little soy sauce. Cook on low heat for 1-2 minutes until the tofu becomes hot. Slowly add potato starch to thicken the soup and stick to the tofu.

4. Add juniper berry powder and Sichuan peppercorns to the pot and mix.

5. Finally add chives and red pepper oil and garnish with green onions.

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