Dongjiang Stuffed Tofu
Crispy on the outside and tender inside, these tofu pockets filled with savory minced pork absorb a rich sauce, embodying the comforting essence of Hakka cuisine.
Ingredients
14 items- Firm tofu 400g
- Ground pork 200g
- Dried shrimp 20g
- Dried shiitake mushrooms 3 pieces
- Green onions 2 stalks
- Ginger 1 small piece
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Sugar 1/2 teaspoon
- White pepper 1/4 teaspoon
- Cornstarch 1 tbsp + 1 tsp
- Cooking oil as needed
- Water 120ml
Nutrition
Steps （7 steps）
Cut the firm tofu into 5cm×5cm×3cm blocks. Using a small spoon, scoop a 1.5cm deep well in the center of each block, being careful not to break through the bottom. Reserve the scooped-out tofu.
In a large bowl, combine ground pork, chopped dried shrimp, mushrooms, green onions, ginger, 1 tbsp light soy sauce, 1/2 tsp sugar, white pepper, and 1 tbsp cornstarch. Stir in one direction for about 3 minutes until the mixture becomes sticky and springy. Let rest for 10 minutes.
Fill each tofu well with the rested meat mixture, mounding slightly and smoothing the surface. Use about 20g filling per piece. Do not pack too firmly.
Heat a non-stick skillet over high heat with 2 tablespoons oil. Reduce to medium heat and place the tofu pieces meat-side down. Pan-fry for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes until the other side is golden.
In a small bowl, mix remaining 2 tbsp light soy sauce, dark soy sauce, oyster sauce, sugar, water, and 1 tsp cornstarch. Stir until well combined to make the sauce.
Pour the sauce around the tofu in the skillet. Bring to a boil over high heat, then reduce to low, cover, and simmer for 5 minutes, flipping the tofu once to ensure even absorption, until the sauce thickens.
Carefully transfer the stuffed tofu to a serving plate. Drizzle any remaining sauce on top, sprinkle with chopped green onions and white sesame seeds. Serve immediately.
Tips
Choose firm tofu for easier handling and less breakage. Stirring the filling in one direction until sticky gives it a bouncy texture. Pan-fry over medium-low heat to avoid burning the meat while ensuring the tofu is fully heated. Do not simmer too long to prevent the tofu from becoming too soft.
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