Hakka-style Stuffed Tofu
My family is Hakka Chinese, and although I can’t understand or speak the dialect, at least I know how to eat the food. Stuffed tofu is one of my family’s favourite Hakka dishes and it’s actually so easy to make! Normally restaurants serve this with firm tofu, but my family […]
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g minced pork
- 80 g shrimp, minced
- 20 -25 fried tofu
- chopped green onions (for garnish)
- 3 dried shiitake mushrooms (rehydrated), finely chopped
- 1 ½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing cooking wine
- ½ tbsp sesame oil
- 2 tsp cornstarch
- 1 tsp sugar
- a pinch of white pepper powder
- 2 tbsp mushroom water (reserved from rehydrating the shiitake mushrooms)
- 1 cup water
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- a pinch of sugar
- a pinch of white pepper powder
Instructions
- 1
read above for my tips to success!
- 2
In a bowl, combine all the marinade ingredients together, then add minced pork and shrimp. Mix until sticky and well combined, then set aside to marinate.
- 3
Rinse and drain the fried tofu. Take one cube, cut off the top surface using scissors, then use a small spoon to scoop out the white tofu part. *You can use the leftover tofu scraps in soups, noodles or stir-fries-- don't waste!
- 4
Stuff each tofu cube with the filling. Make sure to use the spoon and press down as you go to ensure there are no gaps inside.
- 5
Add vegetable oil to a pan (that comes with a lid). Place the stuffed tofu with the meat side facing down. Over medium-high heat, fry for 3-4 minutes until the golden brown. Pour over the sauce, cover the pan with a lid and let it cook for around 6-8 minutes (or until the sauce starts to reduce).
- 6
Remove the lid from the pan and flip the tofu blocks. Continue to let it pan-fry for another 2-3 minutes until the sauce thickens. Then transfer them to a serving plate. Serve with rice and enjoy!