📝 About This Recipe
This classic Hakka dish elevates humble tofu and crisp vegetables with a luxurious, savory-sweet stuffing of minced pork and bouncy fish paste. The soul of this recipe lies in the 'Nam Yu' or fermented red bean curd, which provides a deep, umami-rich gravy that is both aromatic and visually stunning. It is a labor of love that transforms simple ingredients into a sophisticated masterpiece of textures and complex fermented flavors.
🥗 Ingredients
The Foundation (Tofu & Veggies)
- 4 blocks Firm Tofu (cut into triangles)
- 6 pieces Fried Tofu Puffs (Tau Pok) (halved diagonally)
- 1/2 Bitter Gourd (sliced into 1-inch rings, seeds removed)
- 4 pieces Red Chilies (deseeded and slit lengthwise)
- 6 pieces Okra (Lady's Fingers) (slit lengthwise)
The Umami Stuffing
- 300 grams Spanish Mackerel Fish Paste (chilled)
- 150 grams Minced Pork Belly (fine grind with some fat)
- 1 tablespoon Dried Salted Fish (finely minced and fried until fragrant)
- 1 tablespoon Cornstarch
- 1/2 teaspoon White Pepper (ground)
- 1 teaspoon Sesame Oil
Fermented Bean Curd Sauce
- 2 cubes Fermented Red Bean Curd (Nam Yu) (mashed with 1 tbsp of its brine)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (to balance the saltiness)
- 1.5 cups Chicken Stock
- 1 tablespoon Shaoxing Wine
👨🍳 Instructions
-
1
Prepare the stuffing: In a large chilled mixing bowl, combine the fish paste, minced pork, minced salted fish, white pepper, sesame oil, and cornstarch.
-
2
Using a pair of chopsticks or a spatula, stir the stuffing vigorously in one direction for 5-8 minutes until the paste becomes sticky and develops a 'bouncy' texture (springiness).
-
3
Prepare the vegetables: Use a small spoon to scoop out a bit of the center of the tofu triangles. Lightly dust the cavities of the tofu, chilies, okra, and bitter gourd with a tiny bit of cornstarch—this acts as 'glue' for the meat.
-
4
Carefully stuff each item with the meat mixture, smoothing the surface with a wet knife or finger for a neat finish. Do not overstuff, or the meat may pop out during cooking.
-
5
Heat 3 tablespoons of oil in a wide non-stick skillet or wok over medium heat.
-
6
Place the stuffed items meat-side down first. Sear for 3-4 minutes until the meat is golden brown and a slight crust has formed. Flip and sear the other sides briefly.
-
7
Remove the seared Yong Tau Foo from the pan and set aside on a plate.
-
8
In the same pan (clean it if there are burnt bits), add a tablespoon of oil and sauté the minced garlic and ginger until fragrant.
-
9
Add the mashed fermented red bean curd and fry for 1 minute until the oil turns red and the aroma is released.
-
10
Deglaze the pan with Shaoxing wine, then add the chicken stock, oyster sauce, and sugar. Bring to a gentle simmer.
-
11
Carefully arrange the seared Yong Tau Foo back into the simmering sauce. Cover the lid and braise over medium-low heat for 8-10 minutes.
-
12
Once the vegetables are tender and the meat is cooked through, remove the lid. If the sauce is too thin, drizzle in a small cornstarch slurry to thicken it to a glossy glaze.
-
13
Transfer to a shallow serving platter, pouring the rich red sauce generously over the top. Garnish with chopped scallions.
💡 Chef's Tips
Use a mix of fish paste and pork for the best texture; fish paste provides the 'bounce' while pork adds juiciness. Always dust the inside of your vegetables with cornstarch before stuffing to prevent the filling from falling out. Don't skip the fried salted fish in the filling—it's the secret Hakka ingredient for authentic depth of flavor. Be careful with extra salt; the fermented bean curd and salted fish are already quite salty, so always taste the sauce before adding more.
🍽️ Serving Suggestions
Serve steaming hot with a bowl of fluffy jasmine rice to soak up the fermented bean curd gravy. Pair with a side of blanched bok choy or yu choy for a balanced meal. A side of spicy garlic chili sauce provides a nice acidic kick to cut through the richness. Complements a pot of strong Oolong or Pu-erh tea perfectly.