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Photo of Ma po tofu by WW

Ma po tofu

3 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Looking for a vegetarian meal for dinner tonight? Then look no further, this dish is packed with flavour and nutrients that will satisfy everyone.


Vegetable stock

2 cup(s), (500ml)

Firm tofu

650 g, cut into 3cm pieces


1 whole, cut into matchsticks

Canola oil

1 tbs

Fresh ginger

1 tbs, (5cm piece), cut into matchsticks


2 clove(s), finely chopped

Black bean sauce

2 tbs, fermented bean sauce

Chilli sauce

1 tbs


½ tsp, Sichuan variety


¼ tsp, white


2 medium, cut into matchsticks

Bean sprouts

1½ cup(s), (120g)

Fresh coriander

½ cup(s), leaves


  1. Heat stock in a large saucepan over medium heat and bring to a simmer. Reduce heat until barely simmering and add tofu and half the leek. Remove from heat. Cover and set aside to poach for 5 minutes.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry ginger and garlic for 1 minute or until fragrant. Add bean and chilli sauces, Sichuan and white pepper and stir-fry for 30 seconds or until heated through.
  3. Using a slotted spoon, transfer tofu to wok and cook, gently tossing with a spoon, to coat in sauce. Add poaching liquid, carrot and remaining leek and bring to a simmer. Remove from heat. Add bean sprouts and gently toss to combine. Serve sprinkled with coriander.


SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice. TIP: Some like it hot – but if you don’t, simply reduce or omit the chilli sauce.