Hakka-Style Stuffed Tofu

A classic Lunar New Year staple, this recipe features tofu blocks filled with savoury pork, pan-fried until golden, then simmered in a rich soy-based sauce.

Serves: 2-3
Time: 35-40 mins
Difficulty: Easy

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Hakka-style stuffed tofu is a comforting home-style dish made by filling firm tofu with seasoned pork mince, pan-frying, then gently braising in a savoury sauce. The result is tender tofu with a juicy filling and a deeply satisfying umami flavour.

The filled tofu blocks symbolise "filling" your life with abundance and good fortune for the year ahead.

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Method

Ingredients

Step 1Soak the dried shiitake mushroom until soft, squeeze dry, and finely mince. Mix all sauce ingredients together and set aside.
Step 2Pat the tofu dry, cut into 4 × 4 × 2 cm cubes, and scoop out the centres. Mix the pork mince, spring onion, shiitake, all seasonings, corn flour, and reserved scooped-out tofu until sticky.
Step 3Lightly dust the tofu cavities with corn flour, stuff with the pork filling, and level the tops. Heat sufficient oil in a pan and pan-fry the tofu pork-side down until golden; turn and brown the other sides. Add the sauce, cover with a lid, and simmer over medium-low heat for 6–8 minutes.
Step 4Remove the lid and spoon the sauce over the tofu, let it thicken slightly, then garnish with spring onions and chillies before serving.

375g firm tofu
100g pork mince (20% fat)
Reserved scooped-out tofu: about 60–75g
1 tbsp finely chopped spring onion
1 dried shiitake mushroom
⅛ tsp salt
1½ tsp soy sauce
1 tbsp cooking wine
¼ tsp white pepper
1 tsp sugar
1½ tsp corn flour
Vegetable oil for cooking
For garnish
Shredded spring onions
Thinly sliced chillies (optional)
For sauce
1½ tbsp soy sauce
¾ tbsp oyster sauce
1½ tbsp cooking wine
1½ tsp sugar
120ml water
¾ tsp white pepper

Note: Leftover filling
Any excess filling can be wrapped in dumpling wrappers, shaped into small patties and pan-fried, or simply stir-fried with vegetables for another quick dish.

“I love that I can get a beautiful even sear on the tofu and then just pop the lid on to let it simmer. Plus, the folding handle is a total game-changer for my cupboard space!”

— Wanting Huang, Recipe Creator