Vegan Mapo Tofu with Turmeric & Ginger

Total time35 min

Prep time15 min

Cook time20 min

4.9

(7)

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Ingredients

4 servings

1 block (14 oz) silken or soft tofu, cut into ¾-inch cubes
2 tbsp avocado oil, divided
¾ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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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