Stuffed Tofu (Niàng Dòufu)
A classic Hakka dish, tofu stuffed with savory meat filling, pan-fried until golden, then simmered in a flavorful sauce. Crispy outside, tender inside, perfect for family meals.
Ingredients
16 items- soft tofu 1 block (400g)
- ground pork 150g
- dried shiitake mushrooms 2
- scallion 1
- ginger 1 small piece
- soy sauce 1.5 tbsp
- Shaoxing wine 1 tsp
- white pepper a pinch
- salt to taste
- chicken bouillon a pinch
- cornstarch 1 tsp
- cooking oil 2 tbsp
- water 100ml
- oyster sauce 1 tbsp
- dark soy sauce a few drops
- sugar 1/2 tsp
Nutrition
Steps （6 steps）
Cut the soft tofu into 8 blocks about 2cm thick. Use a small spoon to scoop out a small well in the center of each block, being careful not to break through the bottom. Reserve the scooped tofu pieces.
In a bowl, combine the ground pork with soaked and minced mushrooms, half the scallions, ginger, 1 tbsp soy sauce, Shaoxing wine, white pepper, salt, chicken bouillon, and 1 tsp cornstarch. Stir in one direction until well combined and sticky, then marinate for 5 minutes.
Fill each tofu well with the meat mixture, pressing lightly to compact. Dust a thin layer of cornstarch over the meat surface. Heat oil in a pan over medium heat until about 50% hot, then place the tofu meat-side down. Cook over medium-low heat for 3 minutes until golden.
Flip the tofu and cook for another 2 minutes until both sides are golden. Mix water, oyster sauce, 1/2 tbsp soy sauce, dark soy sauce, salt, and sugar into a sauce. Pour the sauce into the pan and bring to a boil over high heat.
Reduce heat to medium-low, cover, and simmer for 5 minutes to allow the tofu to absorb the flavors. When the sauce reduces by half, add a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water). Gently stir the tofu to coat with the thickened sauce.
Sprinkle the remaining scallions on top, then transfer to a serving plate. Enjoy while hot: crispy outside, tender inside, savory and juicy.
Tips
1. Use soft tofu for a smoother texture but handle gently. 2. Make the well about 1cm deep, ensuring the bottom is intact. 3. Stir the filling until sticky for a springy texture. 4. Fry the meat side first to set the filling and prevent it from falling off. 5. Adjust the sauce to your preference; more oyster sauce or a thicker slurry yields a richer flavor.
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