Vegetarian Ma Po Tofu

Total time35 min

Prep time15 min

Cook time20 min

Silky cubes of tofu simmer in a fiery, deeply savory sauce built on doubanjiang and fermented black beans, with garlic and ginger adding punch and toasted Sichuan peppercorns delivering that signature tingly numbness. The sauce clings to every cube thanks to a quick cornstarch slurry, creating that glossy, spoon-coating texture Ma Po Tofu is famous for. A scattering of fresh scallions over the top brightens the richness right before it hits the bowl. Ladled generously over steamed white rice, this is bold, comforting, restaurant-style flavor you can pull together on a weeknight. It's a fantastic pick for a vegetarian table, with all the depth and heat of the original dish fully intact.

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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
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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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