Vegetarian Gluten Free Mapo Tofu

Total time35 min

Prep time15 min

Cook time20 min

Silky cubes of tofu simmer in a deeply savory, chili-bean-spiked sauce built on doubanjiang, garlic, ginger, and fermented black beans, with toasted Sichuan peppercorns delivering that signature tingly heat. A quick cornstarch slurry pulls everything together into a glossy, clingy sauce that coats each piece of tofu without weighing it down. A finishing drizzle of sesame oil and a scatter of fresh scallions add brightness right before it hits the table over steamed white rice. The tofu gets a brief simmer before it ever meets the wok, so it holds its shape and soaks up all that bold, numbing flavor instead of falling apart. This version comes together in one pan and delivers all the punchy, restaurant-style flavor of the classic dish. It's a satisfying, saucy option to add to a vegetarian dinner rotation any night you're craving something spicy and comforting.

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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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