Vegetarian Mapo Tofu with Sichuan Peppercorn

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Mapo Tofu with Sichuan Peppercorn

Silky cubes of simmered tofu soak up a deeply savory sauce built on doubanjiang and fermented black beans, with garlic and ginger stir-fried until fragrant and that oil turns a rich, brick-red color. Toasted Sichuan peppercorn gets ground into a coarse, tingly powder and scattered over the top, giving this dish its signature buzzing heat alongside sliced scallions and a drizzle of sesame oil. A quick cornstarch slurry pulls everything together into a glossy, clingy sauce that coats every cube without breaking them apart. Ladled over steamed white rice, it's the kind of bold, numbing, mouth-tingling comfort food that tastes like it came straight from a Sichuan kitchen. This version fits neatly into a vegetarian spread, so you can still get that classic mapo tofu experience — fiery, funky, and deeply satisfying — without missing a beat.

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Ingredients

4 servings

1 lb silken tofu, cut into ¾-inch cubes
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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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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