Vegan Gluten Free Mapo Tofu

Total time35 min

Prep time15 min

Cook time20 min

Silky tofu cubes take center stage here, gently simmered first to help them hold their shape, then bathed in a bold, numbing-spicy sauce built on doubanjiang and fermented black beans. Garlic and ginger get bloomed right in the fragrant chili oil, and a quick cornstarch slurry pulls everything into that glossy, clingy sauce mapo tofu is known for. A final drizzle of sesame oil and a hit of toasted Sichuan peppercorn bring the dish home with that signature tingly, savory finish. Spoon it generously over steamed white rice and scatter with fresh scallions for crunch and color. It's a fast, weeknight-friendly way to get real Sichuan flavor at home, and it fits neatly into a vegan spread without losing any of that deep, complex heat.

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Ingredients

4 servings

1 block (14 oz) soft or silken tofu
Simple Truth Organic Silken Tofu Soft, Gluten Free Mori-Nu Organic Silken Tofu Azumaya Silken Tofu - 16 OZ Wildwood Organic Silken Tofu GreenWise Organic Silken Tofu
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8 oz ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp doubanjiang (sichuan chili bean paste — check label is wheat-free)
2 tbsp tamari
1 tbsp fermented black beans (douchi), rinsed and roughly chopped
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp neutral oil (such as avocado oil or canola oil)
1 tsp sichuan peppercorns, toasted and ground
1 tsp sesame oil

For the slurry

1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions, thinly sliced
cooked white rice, for serving

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
2
Bring a medium saucepan of water to a gentle simmer over medium heat. Add the tofu cubes and simmer for 2 minutes, then drain carefully and set aside. This firms the tofu slightly so it holds its shape in the wok.

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