Hakka Stuffed Tofu Recipe

If you’ve ever wondered how to take tofu to the next level and truly wow your taste buds (and your friends), this mouthwatering stuffed tofu recipe is your new culinary MVP.

I adore making genuine dishes, and my Hakka Stuffed Tofu recipe is a delicious delight. Picture solid tofu, tenderly filled with a tasty combination of minced pork, shrimp, and green onions.

Boosted with soy and oyster sauce, it’s a protein-packed dish that’s both healthy and sooooo comforting.

Hakka Stuffed Tofu Recipe Ingredients

• Firm Tofu: High in protein, low in fat, absorbs flavors well.
• Ground Pork: Rich in protein, adds savory depth to the dish.
• Shrimp: Offers delicate sweetness, high in protein, low in calories.
• Garlic: Adds aromatic depth, contributes to savory undertones.
• Soy Sauce: Essential for umami flavor, savory, salty taste.
• Oyster Sauce: Sweet and savory, enhances flavor richness.
• Sesame Oil: Nutty aroma, provides deep, rich flavor.
• Green Onions: Freshness and mild onion flavor, enhance visual appeal.

Hakka Stuffed Tofu Recipe Ingredient Quantities

• 12 pieces of firm tofu
• 200g ground pork
• 100g shrimp, peeled and minced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper
• 2 green onions, finely chopped
• Salt to taste
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)

How to Make this Hakka Stuffed Tofu Recipe

1. Take each piece of tofu and cut a small square from it to make a pocket. Put the cut-off bits of tofu to the side.

2.
1. In a bowl, mix together ground pork, minced shrimp, garlic, soy sauce, oyster sauce, sesame oil, cornstarch, white pepper, and green onions until well combined.

2. Fold in the reserved tofu.

3. Fill each tofu pocket with the meat mixture. Press gently to pack it in.

4. In a large skillet or wok, over medium heat, heat the oil.

5. In the skillet, place the stuffed tofu pieces, filling-side down, and cook until golden brown, about 3-4 minutes.

6. Tofu pieces should be flipped carefully and chicken broth should be added to the skillet.

7. Place a lid on the skillet and allow to cook for 10-12 minutes, until the filling is cooked all the way through.

8. Remove the tofu and set aside.

9. Combine the cornstarch and water in a bowl and mix until smooth. Add the smooth mixture to the sauce left in the skillet. Put the skillet over medium heat and bring the sauce to a low simmer. Cook until the sauce has thickened and can coat the back of a spoon.

10. Serve hot the stuffed tofu on which the sauce has been poured.

Hakka Stuffed Tofu Recipe Equipment Needed

1. Knife
2. Cutting board
3. Mixing bowl
4. Spoon or spatula for mixing
5. Large skillet or wok with lid
6. Measuring spoons
7. Measuring cup
8. Tongs or spatula (for flipping tofu)
9. Small bowl (for cornstarch slurry)
10. Whisk or fork (for mixing slurry)

FAQ

• Q: Can I use silken tofu instead of firm tofu?A: For this recipe, it’s best to use firm tofu because it doesn’t crumble as much during frying and stuffing.
• Q: Can I substitute the shrimp with something else?A: You can replace shrimp with either more ground pork or chicken if you prefer a dish without shrimp or if you’re allergic to it.
• Q: How do I store leftovers?A: Keep any remaining food in the refrigerator for up to 3 days. Make sure the container is airtight. Reheat the food in the microwave or on the stovetop, but do it gently. Don’t expect to have the food back at a kind of normal serving temperature if you’re really only reheating it.
• Q: Can this dish be made vegetarian?A: Yes, the minced mushroom and plant-based protein can replace the ground pork and shrimp in the recipe to make it vegetarian.
• Q: What can I serve with Hakka Stuffed Tofu?For a complete meal, serve it with steamed rice and a side of sautéed greens.
• Q: Is there a gluten-free version of this recipe?A: Adapt this recipe for a gluten-free diet by using tamari instead of soy sauce and ensuring that your oyster sauce is gluten-free.

Hakka Stuffed Tofu Recipe Substitutions and Variations

Ground chicken or turkey could replace ground pork in a lighter option.
Minced fish or a vegetarian alternative, such as finely chopped mushrooms, can take the place of shrimp.
Tamari can be used in place of soy sauce for a gluten-free alternative.
Hoisin sauce can be used instead of oyster sauce, if a sweeter flavor is desired.
A neutral oil, such as canola or peanut oil, could serve as a substitute for sesame oil if it is unavailable.

Pro Tips

1. Draining Tofu Before cutting and stuffing the tofu, press it to remove excess moisture. This helps the tofu absorb more flavor during cooking and makes it firmer, reducing the risk of it falling apart.

2. Mixing Filling When combining the ground pork, shrimp, and other ingredients, use your hands to mix gently but thoroughly. This ensures an even distribution of flavors and a cohesive texture.

3. Flavor Infusion Marinate the stuffing mixture in the refrigerator for at least 15-30 minutes before filling the tofu pockets. This allows the flavors to meld better and enhances the taste of the final dish.

4. Sealing the Tofu After stuffing the tofu, use a small piece of vegetable or blanched green onion to “seal” the open side by pressing it gently into the tofu. This helps keep the filling intact during cooking.

5. Sauce Enhancement For added depth of flavor, consider adding a splash of rice wine or a teaspoon of sugar to the chicken broth before pouring it into the skillet. This creates a more balanced and nuanced sauce.