Stuffed Tofu, Hakka Style (客家酿豆腐)

Method11 steps

1. 1

   Step 1: In advance, wash the two dried shiitake mushrooms and soak them in clean cold water in a covered container in the refrigerator until plump and soft. Reserve the soaking liquid, then drain and mince the mushrooms. Keep at least 5 tbsp of the liquid for the sauce and use the rehydrated mushrooms promptly.

   Uses 2 large dried shiitake mushrooms · Clean cold water as needed to rehydrate the mushrooms

2. 2

   Step 2: Mix the 80 g minced pork, 80 g minced shrimp, minced mushrooms from step 1, ¼ tsp ginger, the filling’s 1 tbsp light soy sauce, ¼ tsp sesame oil, ½ tsp cornstarch and 1 pinch sugar until they form a well-combined, sticky filling. Keep the filling chilled while preparing the tofu.

   Uses 80 g minced pork · 80 g minced shrimp · All minced mushrooms, with the soaking liquid reserved separately · ¼ tsp minced ginger · 1 tbsp light soy sauce for filling · ¼ teaspoon sesame oil · ½ tsp cornstarch for filling · 1 pinch sugar for filling

3. 3

   Step 3: Pat the 600 g firm block tofu dry with kitchen paper. Cut it into square or rectangular blocks thick enough to hold filling, about 2½ cm / 1 inch thick. Use firm non-silken tofu; do not press it into a crumbly texture.

   Uses 600 g firm, non-silken tofu

4. 4

   Step 4: Using the tip of a knife, cut a square or rectangle halfway down into each tofu block from step 3. Scoop out the center with a spoon, keeping the base and sides intact. Refrigerate the removed tofu pieces for another dish.

   Uses cut firm tofu blocks

5. 5

   Step 5: Support each hollow tofu block from step 4 in your hand and gently push a spoonful of the chilled filling from step 2 into its cavity. A little filling may bulge above the top. Fill the blocks as supplies allow; refrigerate any unused filling promptly.

   Uses Hollow blocks separated from the reserved tofu centers · A spoonful in each block, as needed

6. 6

   Step 6: Heat all 3 tbsp neutral cooking oil in a frying pan or skillet over medium heat, adjusting to medium-low as needed. Put in the stuffed tofu from step 5 with the filling side down. Fry until the exposed filling is nicely golden before turning it.

   Uses Stuffed blocks separated from unused filling · 3 tablespoon neutral cooking oil

7. 7

   Step 7: Carefully turn the tofu from step 6 to brown the opposite face, then stand the blocks on their sides if desired to lightly brown them. Allow about 10–15 minutes for the whole frying operation, including step 6, and continue if needed until the filling reaches 71 °C / 160 °F at its center and the shrimp is opaque. Transfer the cooked blocks to a serving plate, leaving the frying pan and its remaining oil for the sauce.

   Uses stuffed tofu and frying oil

8. 8

   Step 8: Before heating the garlic, mix the sauce’s separate 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cornstarch, 1 pinch white pepper and 1 pinch sugar with 5 tbsp reserved mushroom soaking liquid from step 1. Stir well so the cornstarch is dispersed.

   Uses 1 tbsp light soy sauce for sauce · 1 tablespoon oyster sauce · 1 tbsp cornstarch for sauce · 1 pinch ground white pepper · 1 pinch sugar for sauce · 5 tbsp of the reserved mushroom liquid

9. 9

   Step 9: Discard the excess frying oil from the pan used in step 7, leaving just a thin coating. Over low heat, fry the two minced garlic cloves in that coating until fragrant.

   Uses Thin coating from the used frying pan, separated from the plated tofu · 2 cloves garlic, minced

10. 10

    Step 10: Stir the sauce mixture from step 8 once more, pour it into the garlic pan from step 9, then turn off the heat. Stir constantly with a spoon or spatula, using the pan’s residual heat to thicken the sauce without lumps.

    Uses mixed mushroom-water sauce · garlic and retained pan-oil coating

11. 11

    Step 11: When the sauce from step 10 is just thick enough to coat a spoon, pour it over the cooked stuffed tofu reserved in step 7. Garnish with finely chopped scallions and serve, with separately prepared steamed plain rice if desired.

    Uses thickened garlic sauce · Plated cooked tofu, separated from the used frying oil · Finely chopped scallions for garnishing · Ready steamed plain rice, for serving (optional)