Pocket Tofu
Crispy outside, tender inside, pocket tofu bursts with savory juice. The filling is succulent and the tofu soaks up the rich sauce, a classic Chinese comfort dish.
Ingredients
12 items- Firm tofu 300g
- Ground pork 200g
- Fresh ginger 1 piece
- Scallion 1 stalk
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Sugar 1 tsp
- Cooking oil as needed
- Water 200 ml
- Cornstarch slurry 1 tbsp
Nutrition
Steps （8 steps）
Cut 300g firm tofu into 5x3x2 cm pieces. Heat oil in a wok over medium heat to 160°C (325°F). Deep-fry tofu until golden brown, about 5 minutes. Drain on paper towels.
Let tofu cool slightly. Make a horizontal slit in each piece without cutting through. Scoop out some interior with a small spoon to form a pocket.
In a bowl, combine ground pork, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp minced ginger, a pinch white pepper, and 1 tbsp scallion. Stir in one direction for 2 minutes until firm and sticky.
Stuff the filling into the tofu pockets, pressing firmly and smoothing the surface.
Leave a little oil in the wok, heat over medium, sauté ginger slices and minced garlic. Add 1 tbsp light soy sauce, dark soy sauce, 1 tsp sugar, and 200 ml water. Bring to a boil.
Place filled tofu pockets in the pot, opening side up. Cover and simmer over low heat for 10 minutes until the sauce reduces by half and tofu is well infused.
Transfer tofu to a plate. Bring the remaining sauce to a boil over high heat, thicken with cornstarch slurry until the sauce coats the back of a spoon. Pour over tofu.
Sprinkle chopped scallions on top. Serve.
Tips
Fry tofu thoroughly to create a sturdy pocket; beat the pork filling until sticky for a tender texture; simmer over low heat to infuse tofu with flavor; thickening the sauce makes it cling to the tofu.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.