Hakka Stuffed Tofu. Fried tofu blocks stuffed with ground pork and shitake mushroom with an oyster sauce glaze. A delicious tofu recipe that pairs nicely with steamed rice and vegetables.
I love tofu but when it's stuffed with small meatballs with shiitake mushrooms and a delicious sauce, it is next level goodness! My mother used to make Hakka fried tofu puff for me when we were kids - a family favourite!
This traditional dish is commonly eaten within the Hakka communities. You may find this dish served at select Chinese restaurants.
Easy Hakka Stuffed Tofu
This Southern China recipe is very easy to make at home. I also share detailed pictures on how to make Hakka style stuffed tofu below.
Ingredients
You'll need the main ingredients for this main dish. Please scroll down to the full recipe card below for measurements:
- extra firm tofu: this is recommended due to its firm texture especially since we are carving the middle of each square of tofu for the stuffing ingredients. Firm tofu may work but you will need to be very delicate when creating your tofu crater. If you use medium firm tofu, the blocks of tofu will easily crumble so please also avoid using soft tofu
- water
- flavorless cooking oil: like avocado oil, peanut oil, sunflower oil, grapeseed oil, vegetable oil or canola oil. Please avoid using olive oil or coconut oil as they are too overpowering.
Filling:
- pork mince or ground pork for our pork filling. If you prefer another protein for the meat filling, try ground chicken, ground beef, or fish paste.
- garlic
- sesame oil
- cornstarch
- regular soy sauce: not dark soy sauce or light soy sauce. Or substitute with fish sauce.
- sugar
- dry sherry wine or Shaoxing wine
- Fresh shitake mushrooms or dried mushrooms: you may also substitute with a mix of mushrooms of your choice like button and cremini mushrooms.
- ginger powder
- green onions
Oyster sauce glaze:
- cornstarch
- regular soy sauce: not dark soy sauce or light soy sauce. Or substitute with fish sauce.
- water: cold or hot water
How to make Hakka Stuffed Tofu
In a mixing bowl, combine filling ingredients as listed above. Mix meat mixture in one direction until it becomes a smooth texture.
Slice block of tofu horizontally into four layers. Then cut those layers into thirds to create 12 equal sized tofu squares.
Place tofu in cupped hand. Using ½ tablespoon measuring spoon in your other hand, scoop a small divot into the center. Repeat this step for all cubes of tofu.
Then stuff the tofu pieces with 1 tablespoon of meat mixture. It's okay if it spills out of the divot on the surface. Tip: if you have leftover filling and leftover tofu, combine together to make mini meatballs or rounds to cook for later.
In a non-stick frying pan on medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down in a single layer so the pork mixture is facing up. Do not over crowd pan, you may need to cook in batches.
Pour ½ cup water into the pan, cover and cook 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 2-3 minutes. Remove and transfer to serving plate. Repeat for remaining batches.
Sauce:
In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil until it becomes a thick gravy-like sauce. Then remove off heat.
Serve sauce with stuffed tofu. Enjoy!
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
Hakka Stuffed Tofu
Ingredients
- 1020 grams extra firm tofu (avoid using firm, medium firm or soft tofu)
- ½ cup water to steam each batch
- 2 tablespoon avocado oil or any flavorless oil
Stuffing:
- 432 grams minced pork or ground chicken
- 2 teaspoon garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon white granulated sugar
- 1 teaspoon cornstarch or tapioca starch/potato starch
- 2 teaspoon regular soy sauce not dark soy sauce or light soy sauce
- 1 teaspoon dry sherry or Shaoxing wine
- 4 shiitake mushrooms finely chopped with stems removed
- ½ teaspoon ginger powder
- 1 green onion finely chopped
Oyster sauce glaze:
- 1 tablespoon cornstarch or tapioca starch/potato starch
- 2 tablespoon regular soy sauce not dark soy sauce or light soy sauce
- 1 cup water
Instructions
- In a mixing bowl, combine filling ingredients as listed above. Mix meat mixture in one direction until it becomes a smooth texture.
- Slice block of tofu horizontally into four layers. Then cut those layers into thirds to create 12 equal sized tofu squares.
- Place tofu in cupped hand. Using ½ tablespoon measuring spoon in your other hand, scoop a small divot into the center. Repeat this step for all cubes of tofu.
- Then stuff the tofu pieces with 1 tablespoon of meat mixture. It's okay if some of the filling overflows out of the divot on the surface. Tip: if you have leftover filling and leftover tofu, mix together to make mini meatballs or patties to fry for later.
- In a non-stick frying pan on medium heat, add cooking oil. Once the oil is hot, lay your stuffed tofu flat side down in a single layer so the pork mixture is facing up. Do not over crowd pan, you may need to cook in batches.
- Pour ½ cup water into the pan, cover and cook 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 2-3 minutes. Remove and transfer to serving plate. Repeat for remaining batches.
- Sauce:
- In a small pot, whisk together cornstarch, water and oyster sauce. Stir and bring to a boil until it becomes a thick gravy-like sauce. Then remove off heat. Serve sauce with stuffed tofu. Enjoy!
Rosemary
Ooo those oyster mushrooms sound amazing in this!! I want this on my Christmas appetizer spread!
Heidi | The Frugal Girls
That glaze on top is such a perfect way to finished these little bite sized goodies!