Hakka Stuffed Tofu - A Heritage Dish

Step 1

Prepare the filling:

Dice the mushrooms.

Put mushrooms, pork filling and the previously scooped out tofu in a bowl.

Add 5g cooking wine, 3g salt, 5g white pepper powder, and 5g sesame oil.

Mix thoroughly.

Step 2

Prepare the tofu:

Cut tofu into uniform cubes, about 3-4cm is ideal.

Using a small spoon, gently create a cavity in the center of each tofu cube, being careful not to pierce through. This cavity is for the filling.

Step 3

Combine tofu and filling:

Place appropriate amount of filling into each tofu cavity, gently press to ensure filling is compact and well-combined with tofu.

Dust the surface with cornstarch and lightly press, this prevents the filling from falling out during frying.

Step 4

Pan-fry the tofu:

Heat oil in wok until medium-hot (test by inserting chopsticks - small bubbles should form around them).

Place stuffed tofu filling-side down, fry slowly on low heat.

Occasionally shake the wok to prevent sticking.

When filling side turns golden brown, carefully flip and continue frying until other side is golden.

Step 5

Prepare sauce:

In a bowl, combine 15g oyster sauce, 15g light soy sauce, 5g sugar, and half bowl of water. Mix well.

Step 6

Final cooking:

Pour sauce mixture into the wok.

Cook until sauce thickens.

Step 7

Garnish with chopped green onions before serving!