Stuffed Tofu, Hakka Style (客家酿豆腐)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
333 kcal
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Course
Main Course
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Cuisine
Chinese
Stuffed Tofu, Hakka Style (客家酿豆腐)
Description
This recipe involves mixing a filling of minced pork, shrimp, and rehydrated, minced shiitake mushrooms with seasonings like soy sauce, sesame oil, and cornstarch to bind the mixture. Firm tofu is sliced into thick blocks, then partially hollowed out to create cavities for the filling. The filling is spooned into the tofu cavities, sometimes protruding slightly.
The tofu is pan-fried gently to brown the exposed filling and to crisp the tofu’s surfaces. The cooking requires careful turning to evenly brown without breaking the tofu. A sauce made from garlic, soy, oyster sauce, cornstarch slurry, and seasoning is prepared and added to the pan, coating the stuffed tofu with a flavorful glaze.
This dish combines soft tofu and tender filling textures with the umami-rich glaze. It works well as part of a shared meal or family-style dining.
Tips note that shrimp can be omitted in favor of pork with added dried shrimp for depth. Firm tofu is preferred for better structure; silken tofu is unsuitable. Gluten-free variations can be made by choosing appropriate soy and oyster sauces.
Ingredients
For the filling
- 80 g pork about 3 oz, minced
- 80 g Shrimp about 3 oz(see note 1, minced
- 2 large shiitake mushrooms keep the soaking water for making the sauce, dried, rehydrated and minced
- ¼ teaspoon ginger minced
- 1 tablespoon soy sauce light
- ¼ teaspoon sesame oil
- ½ teaspoon cornstarch
- 1 pinch sugar
For the tofu
- 600 g tofu about 1.3 lbs (see note 2, firm
- 3 tablespoon neutral cooking oil
For the sauce
- 2 cloves garlic minced
- 1 tablespoon soy sauce light
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 pinch ground white pepper
- 1 pinch sugar
- scallions for garnishing, finely chopped
Instructions
Prepare the filling
- In a bowl, mix all the ingredients for the filling until they become a well-combined, sticky mass (remember to save the water in which the mushrooms are soaked for later use).
Stuff the tofu
- Take the tofu out of the container. Pat dry the surface with kitchen paper. Then slice it into square or rectangle blocks. Make sure they are thick enough to hold some filling (For your reference, my blocks are about 2½ cm/1 inch thick).
- Use the tip of a knife to cut out a square/rectangle halfway through the tofu. Then scoop out the middle piece with a spoon making room for the filling.
- Stuff each block of hollowed out tofu with the filling. It’s ok if it sticks out a little.
Fry the tofu
- Pour oil into a frying pan/skillet over medium heat. Place in the tofu blocks with the stuffed side facing down. Fry until the top of the filling browns nicely.
- With the help of a spatula or chopsticks, flip and turn the tofu blocks to lightly brown all other sides (It takes 10-15 minutes in total). Then transfer them to a serving plate.
Make the sauce
- Discard the remaining oil in the pan leaving just a thin coating. Over low heat, fry garlic until fragrant.
- While waiting for the garlic, mix light soy sauce, oyster sauce, cornstarch, white pepper and sugar with 5 tablespoons of the mushroom water saved from step 1.
- Stir the mixture very well then pour into the pan. Turn off the heat and use the remaining heat of the pan to thicken the sauce (stir constantly with a spoon/spatula to avoid lumps).
- When it reaches the desired consistency (just thick enough to coat the spoon), pour over the stuffed tofu. Garnish with scallions and serve with steamed rice.
Notes
- If omitting shrimp, add finely chopped dried shrimp for flavor enhancement.
- Firm tofu provides the best texture and durability for stuffing; medium-firm requires gentle handling and silken tofu is not recommended.
- To make gluten-free, use gluten-free soy sauce or tamari and gluten-free oyster sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 333kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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