Vegan Ma Po Tofu

Total time35 min

Prep time15 min

Cook time20 min

Silky cubes of tofu simmer in a deep, glossy sauce built on doubanjiang and fermented black beans, with garlic and ginger stirred in until the whole wok turns fragrant and red-tinged. A cornstarch slurry pulls everything together into that classic clingy, spoonable texture, while toasted Sichuan peppercorns dropped in right at the end bring the numbing tingle this dish is famous for. Scallions scattered over the top add a fresh, sharp bite against all that richness, and a bowl of steamed white rice underneath is essential for soaking up every drop. This version keeps the tofu as the star, giving you that same fiery, mouth-tingling comfort food in a fully plant-based bowl. It's a satisfying, weeknight-friendly dish that fits neatly into a vegan spread without losing any of its signature punch.

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Ingredients

4 servings

1 block (14 oz) silken or soft tofu
House Foods Hinoichi Soft Tofu House Foods Organic Soft Tofu Pulmuone Soon Extra Soft Tofu Morinaga Soft Tofu
Wo Chong Soft Tofu
See all
6 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)
1 tbsp fermented black beans (douchi), roughly chopped
3 cloves garlic, minced
1 tsp fresh ginger, minced
1 cup low-sodium 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.
1 tbsp soy sauce
1 tsp sugar
1 tsp sichuan peppercorns, toasted and ground
2 tbsp neutral oil (such as vegetable oil or canola oil)

For the slurry

2 tbsp cornstarch
3 tbsp cold water

For serving

3 scallions, thinly sliced (green parts only for garnish)
steamed white rice, for serving

Instructions

1
Bring a medium saucepan of lightly salted water to a gentle simmer over medium heat. Add the tofu cubes and simmer for 2 minutes to firm them slightly, then drain carefully and set aside.
2
In a small bowl, stir together the cornstarch and cold water until smooth. Set the slurry aside.

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