This bold, saucy tofu dish leans into warm ginger, garlic, and toasted Sichuan peppercorns for that signature tingly heat, with turmeric adding a deep golden color and earthy note beneath the spice. Ground pork gets browned until deeply savory, then simmered in a rich, coconut aminos-laced broth that's thickened with arrowroot starch into a glossy, spoon-coating sauce. The tofu itself gets a quick simmer first so it holds its shape, then folds gently into that sauce to soak up every bit of flavor without falling apart. A finishing drizzle of toasted sesame oil and a scatter of scallions and cilantro bring brightness and crunch to balance the heat. It's a comforting, deeply spiced dinner that comes together in one skillet, and it's a great pick for a gluten free table craving real Sichuan-style flavor.
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Bring a medium saucepan of water to a gentle simmer over medium heat. Add the tofu cubes and warm for 2 minutes, then drain carefully and set aside. This firms the tofu slightly so it holds its shape in the sauce.
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 160Ā°F (71Ā°C), about 5ā6 minutes. Transfer the pork to a plate and set aside.
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