Cherry & Dennis Recipes
Hakka-style Stuffed Tofu
客家釀豆腐
Recipe overview
Hakka-style stuffed tofu uses firm tofu with shallow cavities filled with minced pork, boneless minced dace fish paste, mushroom and scallion. Sear the filling side first, then gently braise the tofu half-submerged in light chicken-stock oyster sauce.
01
Ingredients
Main Ingredients
- 600 g firm tofu
- 180 g minced pork
- 120 g boneless dace fish paste
- 2 dried shiitake mushrooms
- 2 spring onions
- 10 g ginger
- 250 ml unsalted chicken stock
- as needed shiitake soaking water
Filling seasoning
- 1 teaspoon Light soy sauce (used for Filling seasoning)
- 1 teaspoon Shaoxing wine (Omit if not using alcohol)
- 1/2 teaspoon Sugar (used for Filling seasoning)
- 1.5 teaspoons Cornstarch
- 1/2 teaspoon Sesame oil
- a pinch White pepper (Optional)
Tofu-cavity dusting
- 1 teaspoon Cornstarch (Dust only the cavities lightly)
Tofu braising sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Light soy sauce (used for Tofu braising sauce)
- 1/2 teaspoon Sugar (used for Tofu braising sauce)
Finishing slurry
- 1 teaspoon Cornstarch (used for Finishing slurry)
- 1 tablespoon Water (Re-mix and add gradually)
Pan-searing oil
- 1.5 tablespoons Cooking oil (Use in batches if needed)
02
Tools
- Large non-stick frying pan or deep skillet
- Large non-stick frying pan or deep skillet
- spatula
- tongs
- large bowl
- small bowl
- shallow plate
- measuring cup
- knife
- chopping board
- teaspoon
- tablespoon
- chopsticks
- kitchen paper
- sieve
- instant-read food thermometer and white serving platter.
03
Steps
Step 1
Soak and chop mushrooms
Soak dried mushrooms for 20–30 minutes, squeeze dry, remove stems and mince; discard the water.
Step 2
Mix filling
Mix pork, dace paste, mushroom, ginger, half the scallion and filling seasoning in one direction for 1–2 minutes until sticky.
Step 3
Chill filling
Cover and refrigerate 15 minutes; do not leave raw filling out.
Step 4
Cut and dry tofu
Cut firm tofu into 12 even thick pieces and pat every surface dry.
Step 5
Make shallow cavities
Spoon a 1-centimetre cavity into each piece, leaving at least 1 centimetre at every edge and base.
Step 6
Dust cavities
Pat cavities dry, dust very lightly with cornstarch and tap away excess.
Step 7
Fill tofu
Divide chilled filling into 12, press it level into the cavities without mounding.
Step 8
Sear filling side first
In oiled medium-hot non-stick pan, place filling-side down in one layer for 3–4 minutes until golden and attached.
Step 9
Turn tofu
Support each piece with a spatula and lightly steady it with tongs; fry tofu-side down about 2 minutes.
Step 10
Braise
Add chicken stock and braising sauce only one-third to halfway up tofu; cover and simmer 7–8 minutes.
Step 11
Check safety
Test the largest filling centre; it must reach at least 75°C, then cook 2–3 minutes more if needed.
Step 12
Thicken lightly
Re-mix slurry, add little by little while shaking pan until sauce lightly coats but still flows; garnish and plate individually.
Common mistakes
- Silken tofu, wet tofu, deep or edge-cut cavities, too much cornstarch, loose or warm filling, overfilled cavities, searing tofu first, moving it early, squeezing with tongs, fully submerging filling, judging only by colour, adding all slurry at once or rough stirring will crack tofu, detach filling, make gluey sauce or leave raw centres. Follow the stated controls.
Tips
Use firm tofu; dry it twice; use a small spoon; keep a 1-centimetre border; use at most 2 tablespoons tofu scraps in filling; check dace-paste allergens and sodium; mix one way; chill before portioning; dust sparingly; sear filling first; support with a spatula; keep sauce shallow; verify 75°C; re-mix slurry; plate one piece at a time. People allergic to fish, soy or oyster sauce, or who do not eat pork, must not use the original recipe.
