Stuffed Tofu (酿豆腐)
A classic Hakka dish with tender tofu stuffed with savory meat, pan-fried until golden and braised in a rich sauce. Every bite is packed with flavor and comfort.
Ingredients
16 items- Soft tofu 4 pieces (about 400g)
- Ground pork 150g
- Shrimp 50g
- Dried shiitake mushrooms 2
- Spring onion 1
- Ginger 1 tsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tbsp
- Oyster sauce 1 tbsp
- Shaoxing wine 1 tsp
- White pepper a pinch
- Salt to taste
- Sugar 1/2 tsp
- Cornstarch 1 tbsp
- Chicken stock or water 100ml
- Cooking oil as needed
Nutrition
Steps （8 steps）
Combine ground pork, chopped shrimp, mushrooms, spring onion, and ginger. Add light soy sauce, Shaoxing wine, white pepper, salt, and sugar. Stir in one direction until sticky. Marinate for 10 minutes.
Cut soft tofu into 3cm thick blocks. Use a spoon to scoop out a small well in the center of each block, without piercing the bottom.
Fill each tofu well with the meat mixture, press gently, and smooth the surface. Dust a thin layer of cornstarch on top.
Heat oil in a pan over medium heat. Place tofu meat-side down and fry for 2-3 minutes until golden. Flip and fry another 1-2 minutes.
Add chicken stock, dark soy sauce, and oyster sauce. Reduce heat to low, cover, and simmer for 5-6 minutes to infuse flavors.
Mix cornstarch with water to make a slurry. Pour into the pan, turn heat to high, and stir until the sauce thickens and coats the back of a spoon, about 30 seconds.
Carefully transfer the tofu to a serving plate. Pour the remaining sauce over the top.
Garnish with chopped spring onions or cilantro. Serve immediately.
Tips
Be careful not to break the tofu when scooping out the center. Dust the stuffed side with cornstarch to keep the filling intact during frying. Keep the heat low when simmering.
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