Hakka Style Chinese Stuffed Tofu
Hakka-style stuffed tofu is made with a soft tofu stuffed with ground pork, salted fish, chopped ginger, scallion and other spices.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound firm tofu ((450g))
- 3 oz. ground pork ((85g))
- 1 oz. salted fish ((optional, or substitute 4 small anchovy filets))
- 1 teaspoon fresh ginger ((minced))
- 2 teaspoons Shaoxing wine
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 1 scallion
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
Instructions
- 1
Mince the ground pork and ginger together. Remove the skin from the salted fish and mince it up with the pork and ginger until very well-combined.
- 2
Cut tofu into 2-inch squares about 3/4-inch thick. Scoop out about 1 teaspoon of tofu from each piece to make room for the meat. In a bowl, stir the excess tofu in with the pork. Add the wine, a pinch of fresh ground white pepper, and salt to the meat mixture. Mix well.
- 3
Divide the meat among the tofu pieces. Steam the plate of tofu in a wok or steamer for about 10 minutes.
- 4
While the tofu is steaming, mix 1 tbsp of cornstarch with 1 tbsp of water and set aside. Cut 4 to 6 pieces of the scallion about 3 inches long, and cut lengthwise slits on both ends. Put into a bowl of ice water. The ends curl up nicely and can be used as a garnish. Dice the rest of the scallions and set aside.
- 5
When the tofu is done, carefully remove the plate. Pour any excess liquid back into the wok and add more water if needed to make about a quarter cup of sauce.
- 6
Heat the liquid to a simmer and add the oyster sauce and dark soy. Season with a bit of salt and white pepper, and add the cornstarch slurry. Simmer the sauce until it's thick enough to coat the back of a spoon. Pour the sauce over the tofu and garnish with scallions.