How to Make Hakka Stuffed Tofu: A Step-by-Step Guide

Ah, Hakka stuffed tofu—a delightful dish that captures the essence of Chinese cuisine with its rich flavors and textures. Whether you’re a tofu aficionado or a culinary beginner, this guide will walk you through the process of making this delectable Hakka tofu. So, let’s dive in and transform a simple block of tofu into a mouthwatering treat!

Ingredients

Before we start, gather the following ingredients:

• Firm tofu: 1 block (about 14 ounces)
• Pork belly or ground pork: ¹⁄₂ pound
• Garlic: 2 cloves, minced
• Scallions: 2, chopped
• Shrimp paste: 1 tablespoon (adjust to taste)
• Soy sauce: 2 tablespoons
• Oyster sauce: 1 tablespoon
• Black vinegar: 1 teaspoon
• Cornstarch: 1 tablespoon
• Water: 2 tablespoons
• Vegetable oil: 2 tablespoons
• Salt and pepper: to taste
• Water: 2 cups
• Rice vinegar: 2 tablespoons
• Sugar: 1 tablespoon
• Star anise: 2 pieces
• Saffron threads: ¹⁄₂ teaspoon (optional)
• Dashi stock or water: 2 cups
• Cornstarch slurry: 2 tablespoons cornstarch mixed with 2 tablespoons water

Equipment

• Cutting board and knife
• Large pot
• Fork or tofu press
• Spoon
• Skillet
• Spatula
• Colander
• Plate
• Chopsticks or fork for piercing tofu

Step 1: Prepare the Tofu

1. Cut the tofu block in half horizontally. Then, cut each half into two equal pieces, creating four rectangles.
2. Wrap the tofu in a clean kitchen towel and press it for about 15 minutes to remove excess water.
3. Use chopsticks or a fork to pierce small holes in the tofu, ensuring it can absorb the flavors better.

Step 2: Cook the Pork and Fillings

1. In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and chopped scallions, and sauté until fragrant.
2. Add the pork belly or ground pork to the skillet, breaking it up with a spoon. Cook until the pork is browned and cooked through.
3. Stir in shrimp paste, soy sauce, oyster sauce, and black vinegar. Cook for another minute to combine the flavors.
4. Remove the skillet from heat and let the mixture cool slightly.

Step 3: Assemble the Tofu

1. Place a tofu rectangle on a plate. Spoon the cooled pork mixture onto the tofu, spreading it evenly.
2. Carefully roll the tofu up, tucking in the edges as you go. Repeat with the remaining tofu pieces.

Step 4: Cook the Stuffed Tofu

1. In a large pot, bring water, rice vinegar, sugar, star anise, and saffron threads to a boil. Reduce heat and let it simmer for 5 minutes.
2. Add the stuffed tofu to the pot, ensuring it’s submerged in the liquid. Bring the water back to a boil, then reduce heat and simmer for about 20 minutes.
3. After 20 minutes, remove the tofu from the pot and set it aside. Keep the cooking liquid.

Step 5: Sauce and Serve

1. In a small bowl, combine the cornstarch slurry and 2 tablespoons of water. Whisk until smooth.
2. Pour the cooking liquid into a skillet and bring it to a boil. Add the cornstarch slurry, stirring constantly until the sauce thickens.
3. Return the stuffed tofu to the skillet and coat it with the sauce. Cook for an additional 2-3 minutes.
4. Serve the Hakka stuffed tofu hot, garnished with additional scallions or sesame seeds, if desired.

And there you have it! Your Hakka stuffed tofu is ready to be enjoyed. This dish is perfect as a main course or as part of a larger meal. Bon appétit!