Stuffed Tofu, Hakka Style (客家酿豆腐)

Stuffed Tofu, Hakka Style (客家酿豆腐)

from redhousespice.com
30 min

Pan-fried tofu blocks stuffed with a pork and shrimp filling, and served with an umami-rich sauce, Hakka style stuffed tofu is delightful to eat.

Ingredients

  • 80 g minced pork (about 3 oz)
  • 80 g minced shrimp (about 3 oz(see note 1 ))
  • 2 large dried shiitake mushrooms, rehydrated and minced (keep the soaking water for making the sauce)
  • ¼ teaspoon minced ginger
  • 1 tablespoon light soy sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon cornstarch
  • 1 pinch sugar
  • 600 g firm tofu (about 1.3 lbs (see note 2))
  • 3 tablespoon neutral cooking oil
  • 2 cloves garlic, minced
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1 pinch ground white pepper
  • 1 pinch sugar
  • Scallions, finely chopped (for garnishing)

Directions

  1. 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).

  2. 2

    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).

  3. 3

    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.

  4. 4

    Discard the remaining oil in the pan leaving just a thin coating. Over low heat, fry garlic until fragrant.