Vegan Mapo Tofu with Sichuan Peppercorn

Total time35 min

Prep time15 min

Cook time20 min

Silky cubes of simmered tofu soak up a deeply savory, chili-laced sauce built on doubanjiang, fermented black beans, garlic, and fresh ginger, all bound together with a light cornstarch slurry until it clings perfectly to every piece. That signature numbing tingle comes from freshly toasted and ground Sichuan peppercorns, scattered on right at the end along with a drizzle of toasted sesame oil and a handful of bright scallions. The result is a bowl that's fiery, fragrant, and deeply comforting, especially spooned over steamed rice to soak up every bit of sauce. It's a dish built for quick, high-heat cooking, so having everything prepped and within reach before the wok goes on makes the whole process move fast and smoothly. This one is a genuinely satisfying pick for a plant-based table, delivering all the punchy, numbing, savory flavor the classic is known for without any sense of compromise.

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Ingredients

4 servings

1 lb silken tofu, cut into ¾-inch cubes
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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 neutral oil (such as vegetable oil or canola oil)
2 tbsp doubanjiang (sichuan chili bean paste)
1 tbsp fermented black beans (douchi), roughly chopped
4 garlic cloves, minced
1 tbsp 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.
1 tbsp soy sauce
1 tsp sugar
1 ½ tsp sichuan peppercorns, toasted and ground

For the slurry

1 tbsp cornstarch
2 tbsp cold water

For serving

2 scallions, thinly sliced
1 tsp toasted sesame oil
steamed white rice, for serving (optional)

Instructions

1
In a small bowl, stir together the cornstarch and cold water until smooth. Set aside.
2
In a dry wok or large skillet over medium heat, toast the Sichuan peppercorns, stirring constantly, until fragrant and lightly darkened, about 2 minutes. Transfer to a spice grinder or mortar and grind to a coarse powder. Set aside.

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