Vegan Mapo Tofu with Turmeric & Ginger

Total time35 min

Prep time15 min

Cook time20 min

Silky cubes of tofu soak up a deeply savory, numbing-spicy sauce built from chili bean paste, toasted Sichuan peppercorns, and a good hit of fresh ginger and garlic. Turmeric adds a warm golden undertone alongside the classic red-pepper heat, while coconut aminos bring that essential umami depth to the braise. The sauce gets simmered down and thickened with an arrowroot slurry until it clings to every piece of tofu, then finished with a drizzle of toasted sesame oil for aroma. Scallion greens and fresh cilantro on top keep things bright against all that rich, fiery sauce. It's a bowl that delivers real Sichuan-style punch, and it's a great fit for a vegan table. Serve it over rice to soak up every last spoonful of sauce.

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Ingredients

4 servings

1 block (14 oz) silken or soft tofu, cut into ¾-inch cubes
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Wo Chong Soft Tofu
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2 tbsp avocado oil, divided
¾ lb 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.
4 scallions, white and green parts separated, thinly sliced
1 tbsp fresh ginger, finely grated
4 cloves garlic, minced
1 ½ tbsp chili bean paste (doubanjiang)
1 tsp ground turmeric
1 tsp sichuan peppercorns, toasted and finely ground
½ tsp red pepper flakes
2 tbsp coconut aminos
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 arrowroot starch
2 tbsp cold water
½ tsp salt, or to taste
1 tsp toasted sesame oil

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
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.
2
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 160°F (71°C), about 5–6 minutes. Transfer the pork to a plate and set aside.

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