MaPo Tofu is a classic homestyle Sichuan dish and one of the most popular tofu dishes in China. The dish features a mix of two types of spiciness—typical Sichuan spiciness from dried red chili peppers and aromatic, mouth-numbing spiciness from Sichuan peppercorns. Note that though the English name includes the word “peppercorns,” this spice is not from the same genus as black and white peppercorns. The dish is typically made with ground pork and tofu. Here we use vegan ground meat that is spiced to mimic the sweetness of pork. This dish is best served with rice and a vegetable side dish.

Ingredients

Serves 4

2-4 Tablespoons vegetable oil
1 tablespoon toasted sesame oil
3 tablespoons fresh ginger, finely minced
3 tablespoons fresh garlic, finely minced
1/2 cup scallions, thinly sliced
6 ounces vegan ground meat
1 teaspoon rice vinegar
1 tablespoon tamari
1/2 teaspoon Sichuan peppercorn powder
1-2 teaspoon doubanjiang (Chinese chili bean paste)
1/4 teaspoon chili flakes, finely ground 
1 tablespoon sugar
1 tablespoon Chinese Five Spice
1 1/4 cups veggie broth
3 tablespoons corn starch (for slurry)
3 tablespoons water (for slurry)
1 pound firm tofu, cut into 1/2 inch cubes
1/2 cup cilantro, finely chopped (for garnish)

Directions

1. Prepare the veggie stock. Using a powdered or paste veggie bouillon or making the stock from scratch, prepare the stock super rich as it will be the basis for the dish’s sauce. *Note-if you make veggie stock from scratch, the scraps from fresh ginger make a good ingredient to include in the stock.
2. Prepare the Sichuan peppercorns. In a sauté pan, lightly dry-roast several teaspoons of whole Sichuan peppercorns. Let cool and then grind. *Note-this will produce more spice than this recipe calls for, but you can add more to your spice preference or store for future use.
3. Prepare the vegan meat. The sugar helps to give the vegan meat a pork-like sweetness. In a wok over medium-high heat, add the sunflower and toasted sesame oils, along with the fresh ginger, fresh garlic, chopped scallions and Sichuan peppercorn powder. Cook for 30 seconds. Add the ground vegan meat and cook until slightly browned and thoroughly cooked. As the vegan meat is cooking, frequently stir with a metal spatula to ensure even browning. As the vegan meat is cooking, add the Five Spice powder, doubanjiang, tamari, rice vinegar, chili flakes powder and sugar. Taste the meat and adjust spices, sugar and saltiness (tamari) according to your preference.
4. Prepare the slurry. As the meat is cooking, prepare the slurry. With a whisk, mix equal parts cornstarch and water in a bowl until well blended. Set aside.
5. Prepare the tofu. When the vegan meat is well cooked, add the veggie stock to the wok and simmer for 3 minutes. Next, add the tofu to the wok and continue to simmer for 10-12 minutes. No need to stir the mixture constantly. Taste the mixture and adjust the spices, sugar and saltiness (tamari) as needed.
6. Mix. Slowly add in the slurry, mixing the tofu-vegan meat-veggie stock mixture well so it does not clump. The slurry will create a thick and silky sauce that coats the tofu and vegan meat. The sauce should not be watery. Add more slurry if needed to achieve a thick texture.
7. Serve. Add the Ma Po Tofu dish topped with chopped cilantro to a bowl of rice. This dish goes well with a vegetable side, such as Stir-Fried Bok Choy and Shitake Mushrooms.

A note about the spiciness of this dish: The final amounts of spicy elements in this recipe should be suitable for most people, but can be easily adjusted to suit your preference. The Sichan peppercorns can be very spicy, so best to start with a small amount. When cooking this spice, make sure you have good stove ventilation. Aside from the tingling spiciness of Sichuan peppercorns, this dish also features Chinese Five Spice, a blend of star anise, fennel seeds, cloves, cinnamon and Sichuan peppercorns.