Vegetarian Mapo Tofu with Turmeric & Ginger

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Mapo Tofu with Turmeric & Ginger

Silky cubes of tofu simmer in a bold, glossy sauce built from chili bean paste, fresh ginger, garlic, and a warm hit of turmeric and toasted Sichuan peppercorns. Coconut aminos add deep savory backbone in place of the usual soy-based splash, while a light arrowroot slurry gives the sauce that classic velvety cling. A quick simmer in water firms up the tofu first, so every cube holds its shape instead of crumbling once it hits the pan. Finished with a drizzle of toasted sesame oil and a scatter of scallions and cilantro, this one delivers all the numbing, fragrant punch of the takeout classic in a single skillet. It's a satisfying, spice-forward dinner that fits neatly into a vegetarian rotation, no flavor sacrificed along the way. Serve it over rice to soak up every drop of that rich, spiced sauce.

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Ingredients

4 servings

1 block (14 oz) silken or soft tofu, cut into ¾-inch cubes
House Foods Hinoichi Soft Tofu House Foods Organic Soft Tofu Pulmuone Soon Extra Soft Tofu Morinaga Soft Tofu
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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