Mapo Tofu Venison Udon

This high-protein venison mapo tofu udon combines lean, flavourful venison mince with silken tofu, edamame, frozen udon and aromatic Sichuan seasoning. It makes four satisfying servings at approximately 430 calories and 39.5 g of protein per serving.

Serves 4 or 2 depending on portion size

Ingredients

500g x Lean and Wild Venison mince 
2 tbsp x Black bean and garlic paste
1 tsp x Salt
1 tsp x Sugar
330g x Silken tofu
1 tbsp x Tahini
1 tbsp x Soy sauce
1 tsp x Sesame oil
1 clove x Garlic, grated
2 tbsp x Shaoxing wine
1 x Cucumber
3 x Spring onions
450g x Frozen udon
150g x Edamame beans 

Add the silken tofu, tahini, soy sauce, sesame oil and grated garlic to a blender. Pulse until smooth, taking care not to overblend.

Heat the pan and cook the venison mince until browned and cooked through. Because venison is very lean, avoid overcooking it so that it does not become dry.

Stir in the black bean and garlic paste, salt, sugar, and Shaoxing wine. Cook for 2–3 minutes, allowing the sauce to reduce slightly.

Cook the frozen udon according to the packet instructions, then drain.

Slice the cucumber and finely slice the spring onions.

Divide the udon between bowls. Spoon over the venison mixture and add the blended tofu sauce. Finish with the cucumber and spring onions and a drizzle of chilli oil or flakes.

Nutritional Information	Whole Recipe	Per 2 Servings	Per 4 Servings
Energy	1,800 kcal / 7,529 kJ	900 kcal / 3,765 kJ	450 kcal / 1,882 kJ
Protein	157.3g	78.6g	39.3g
Total Fat	58.3g	29.1g	14.6g
of which Saturates	16.7g	8.3g	4.2g
Carbohydrate	160.3g	80.1g	40.1g
Fibre	20.3g	10.1g	5.1g
Salt	6.0g	3.0g	1.5g