Hakka Chinese Stuffed Tofu. Fried tofu stuffed with ground pork and shitake mushroom with an oyster sauce glaze. A delicious meal idea for dinner or lunch.
I love tofu but when it's stuffed with ground pork with a delicious savoury glaze over top, it's pure heaven in my mouth! I love having this hakka tofu dish with some steamed white rice and leafy greens.
My mother used to make hakka fried tofu puffs for me when we were kids. She would use fried tofu balls instead, which is REALLY TASTY! But I understand that fried tofu balls aren't accessible everywhere especially at Western grocers so I chose to use Extra Firm tofu for this recipe.
For this hakka tofu recipe, you most likely will have most of the ingredients in stock and you may need to search for dried Shitake mushrooms which are also available at most grocers - Asian and Western.
Easy to make!
This recipe is pretty simple. All your doing is dicing your tofu into blocks, scooping out the middle and stuffing it with minced pork that has been mixed and marinated with other ingredients. Then "steam-fry" them for 10 minutes on one side and fry on the other side until golden brown and done!
You don't even have to make the sauce as they taste good on their own but if you want them saucy, make the sauce as it's very simple as well.
Other tofu recipes you may like!
SILKEN TOFU WITH ONION AND GARLIC
ASIAN BREADED TOFU NUGGETS
SWEET AND STICKY TOFU
TOFU KATSU
CHINESE SALT & PEPPER TOFU
For this recipe
You will need the following ingredients for this hakka fried tofu:
- 3 x 340 grams extra firm tofu, sliced into 36 squares
- ½ cup water to steam each batch
- 2 tbsp cooking oil
Stuffing:
- 432 grams pork mince
- 2 tsp garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp dry sherry wine
- 4 shitake mushrooms, finely chopped with stems removed
- ½ tsp ginger powder
- 1 stalk green onions, finely chopped
Oyster sauce glaze:
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 cup water
How to make Hakka stuffed tofu
In a mixing bowl, combine your pork mince, minced garlic, sesame oil, sugar, cornstarch, soy sauce, dry sherry wine, shitake mushrooms, ginger powder, and green onions. Mix with chopsticks stirring in one direction until the mixture becomes almost pasty.
Slice your extra firm tofu horizontally into four layers. Then cut those layers into thirds to create 12 squares per tofu block.
Using ½ tbsp measuring spoon, scoop some of the middle out but do not scoop all the way to create a hole - just a small divot.
Then stuff the tofu with 1 tbsp of your ground pork mixture.
In a pan set over medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down so the pork is facing up. Do not overcrowd your pan (fry in two batches).
Pour ½ cup water into the pan, cover and allow this to steam and fry for 10 minutes.
Remove the cover and at this point the water should have evaporated. Flip the tofu over to sear the ground pork side until golden brown, about 2 minutes. Repeat for other batch.
Oyster sauce glaze:
In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil. Immediately remove off heat.
Dip your hakka tofu into the dip as your serve it or glaze it over top. Enjoy your fried stuffed tofu!
Give it a try!
Well I hope you give my Hakka Chinese Stuffed Tofu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this Cantonese Stuffed Tofu, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating stuffed tofu with oyster sauce, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Hakka Chinese Stuffed Tofu
Ingredients
- 3 x 340 grams extra firm tofu sliced into 36 squares
- ½ cup water to steam each batch
- 2 tbsp cooking oil
Stuffing:
- 432 grams pork mince
- 2 tsp garlic minced
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tsp soy sauce
- 1 tsp dry sherry wine
- 4 shitake mushrooms finely chopped with stems removed
- ½ tsp ginger powder
- 1 stalk green onions finely chopped
Oyster sauce glaze:
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 cup water
Instructions
- In a mixing bowl, combine your pork mince, minced garlic, sesame oil, sugar, cornstarch, soy sauce, dry sherry wine, shitake mushrooms, ginger powder, and green onions. Mix with chopsticks stirring in one direction until the mixture becomes almost pasty.
- Slice your extra firm tofu horizontally into four layers. Then cut those layers into thirds to create 12 squares per tofu block.
- Using ½ tbsp measuring spoon, scoop some of the middle out but do not scoop all the way to create a hole - just a small divot.
- Then stuff the tofu with 1 tbsp of your ground pork mixture.
- In a pan set over medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down so the pork is facing up. Do not overcrowd your pan (fry in two batches).
- Pour ½ cup water into the pan, cover and allow this to steam and fry for 10 minutes.
- Remove the cover and at this point the water should have evaporated. Flip the tofu over to sear the ground pork side until golden brown, about 2 minutes. Repeat for other batch.
Oyster sauce glaze:
- In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil. Immediately remove off heat.
- Dip your hakka tofu into the dip as your serve it or glaze it over top. Enjoy your fried stuffed tofu!
Ooo those oyster mushrooms sound amazing in this!! I want this on my Christmas appetizer spread!
That glaze on top is such a perfect way to finished these little bite sized goodies!