📝 About This Recipe
A cornerstone of Hakka cuisine, this dish features pillowy tofu blocks stuffed with a succulent, savory paste of shrimp and pork. Each piece is pan-seared until the exterior achieves a beautiful golden crust, then simmered in a rich, soy-based gravy that highlights the natural sweetness of the soy protein. It is a masterclass in texture—crispy, bouncy, and silky all in one bite—making it a dairy-free protein powerhouse that feels truly indulgent.
🥗 Ingredients
The Tofu Base
- 2 blocks Firm Tofu (approx. 14oz each, drained and patted very dry)
- 3 tablespoons Vegetable Oil (for pan-frying)
The Savory Filling
- 200 grams Ground Pork (preferably with 20% fat for juiciness)
- 100 grams Shrimp (peeled, deveined, and minced into a paste)
- 2 pieces Dried Shiitake Mushroom (soaked in hot water, then finely diced)
- 2 stalks Green Onions (finely chopped)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch (acts as a binder)
The Braising Sauce
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Oyster Sauce (use vegetarian mushroom sauce for a strict plant/seafood diet)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Sugar (to balance saltiness)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
👨🍳 Instructions
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1
Prepare the tofu by cutting each block into 4 equal rectangles. Use a small spoon or melon baller to gently scoop out a small hole in the center of each piece, being careful not to go all the way through the bottom.
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2
In a medium mixing bowl, combine the ground pork, minced shrimp, diced shiitake mushrooms, and green onions.
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3
Season the filling with light soy sauce, sesame oil, white pepper, and 1 tablespoon of cornstarch. Stir vigorously in one direction for 2-3 minutes until the paste becomes sticky and bouncy.
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4
Lightly dust the inside of the tofu cavities with a pinch of extra cornstarch; this acts as 'glue' to keep the meat from falling out during cooking.
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5
Stuff each tofu cavity with the meat mixture, mounding it slightly over the top. Smooth the surface with the back of a wet spoon.
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6
Heat 3 tablespoons of oil in a large non-stick skillet over medium-high heat.
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7
Place the tofu pieces into the pan, meat-side down first. Sear for 3-4 minutes until the meat is golden brown and fully set.
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8
Carefully flip the tofu pieces over and sear the bottom and sides for another 2 minutes each until the tofu skin is crispy and light gold.
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9
In a small jug, whisk together the broth, oyster sauce, soy sauce, and sugar. Pour this mixture into the skillet around the tofu.
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10
Lower the heat to medium-low, cover the pan with a lid, and let simmer for 5-6 minutes to ensure the pork is cooked through and the tofu absorbs the flavors.
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11
Remove the lid and gently lift the tofu pieces onto a serving platter, leaving the liquid in the pan.
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12
Whisk the cornstarch slurry into the simmering liquid in the pan. Stir constantly for 1 minute until the sauce thickens into a glossy glaze.
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13
Pour the thickened sauce over the stuffed tofu and garnish with additional fresh scallions or cilantro.
💡 Chef's Tips
Ensure the tofu is very dry before frying to prevent oil splatters and ensure a crispy crust. Mixing the meat filling in one direction is the secret to the 'springy' texture found in authentic East Asian dumplings and meatballs. If you want a lighter version, you can steam the stuffed tofu for 10 minutes instead of pan-frying. Don't throw away the scooped-out tofu bits; mix them into the meat filling or save them for a soup. Use a high-smoke point oil like canola or grapeseed to avoid smoking the kitchen out while searing.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steamed jasmine rice to soak up the extra umami gravy. Pair with a side of blanched bok choy or gai lan with garlic oil. Accompany with a small dish of chili oil or sambal oelek for those who enjoy a spicy kick. A pot of hot Oolong or Pu-erh tea cuts through the richness of the pork beautifully. For a complete Hakka meal, serve with a light clear broth containing the leftover tofu scraps.