Vegan Gluten Free Mapo Tofu

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

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Ingredients

4 servings

1 block (14 oz) soft or silken tofu
8 oz ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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 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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