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Stuffed Tofu, Hakka Style (客家酿豆腐)
5 from 40 votes

Stuffed Tofu, Hakka Style (客家酿豆腐)

Hakka Style Stuffed Tofu consists of firm tofu blocks hollowed out and filled with a sticky mixture of minced pork, shrimp, and shiitake mushrooms. Pan-fried until the filling is browned and tofu slightly crisp, it’s served with a savory garlic-soy-oyster sauce and garnished with scallions for a balanced, hearty dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 333 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. 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
  1. 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).
  2. 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.
  3. Stuff each block of hollowed out tofu with the filling. It’s ok if it sticks out a little.
Fry the tofu
  1. 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.
  2. 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
  1. Discard the remaining oil in the pan leaving just a thin coating. Over low heat, fry garlic until fragrant.
  2. 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.
  3. 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).
  4. 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

Serving 1serving Calories 333kcal (17%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 333

% Daily Value*

Serving 1serving
Calories 333kcal 17%

* Percent Daily Values are based on a 2,000 calorie diet.