Mom used to choose medium-firm tofu for this dish—it’s firm enough to hold the stuffing but still tender. Though it looks simple, every step in this recipe takes care and attention: choosing the right tofu, seasoning the pork, and getting the perfect golden sear. It’s a comforting Hakka-style dish filled with love and tradition.
Stuffed Tofu with Minced Pork (Hakka Style)
Ingredients
Seasonings for Pork Filling
Sauce Mix
Steps
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Prepare the tofu and pork filling
Cut the tofu into rectangular blocks about 2cm thick. Pat dry and sprinkle lightly with salt.
Mince the pork then mix in salt, sugar, and cornstarch.
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Stuff the tofu
Scoop a small cavity in each tofu piece, remove a bit of the center, and gently stuff the pork mixture inside.
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Pan-fry the tofu
Heat a non-stick or stainless-steel pan with a little oil. Place the tofu meat-side down and pan-fry for 3–4 minutes until golden. Flip and cook the other side until golden.
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Make the sauce
Mix all sauce ingredients and bring to a boil. Stir in cornstarch slurry to thicken.
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Finish cooking
Add tofu into the sauce, simmer for 1–2 minutes until infused with flavor. Turn off the heat and plate.
